Description
A delicious dessert that brings together rich chocolate flavors with sweet cherries, perfect for any celebration.
Ingredients
Scale
- 4 large eggs
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60ml) warm water
- 1 1/2 cups (360ml) heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 jar (about 12 oz/340g) pitted cherries in syrup, drained
- 2 tbsp cherry liqueur or cherry juice (optional)
- Whipped cream (for topping)
- Chocolate shavings or curls
- Maraschino cherries or fresh cherries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
- In a bowl, beat the egg yolks and granulated sugar until light and fluffy. Add the vanilla extract and beat until well combined.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the egg yolk mixture until smooth.
- In a separate bowl, beat the egg whites until soft peaks form. Carefully fold the whipped egg whites into the batter in two batches.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Once baked, remove the cake from the oven and let it cool for a few minutes. While the cake is still warm, turn it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel. Let the cake cool completely in this rolled shape.
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the cake has cooled, unroll it carefully and brush it with a bit of the reserved cherry syrup or cherry liqueur for added moisture and flavor.
- Spread an even layer of whipped cream over the inside of the cake.
- Arrange the drained cherries evenly over the whipped cream.
- Carefully roll the cake back up without the towel. Place the rolled cake on a serving platter, seam-side down.
- Frost the top of the roll cake with a thin layer of whipped cream.
- Decorate with chocolate shavings or curls, fresh cherries, and additional whipped cream.
- Garnish with a few whole maraschino cherries or fresh cherries for a festive touch.
- Chill the cake for at least 1 hour before serving to allow the flavors to meld and the filling to set.
- Slice and serve the Black Forest Roll Cake chilled for a delightful chocolate and cherry experience.
Notes
For best results, use room temperature eggs and chilled equipment for whipping cream. The cake pairs well with coffee or milk.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cake, chocolate, cherry, dessert, roll cake