Description
This Black Forest Roll Cake is a fun and elegant twist on the classic dessert. With a light, fluffy chocolate sponge, luscious whipped cream, and tangy cherries, it’s the perfect indulgent treat for any celebration or afternoon delight.
Ingredients
- 3 large eggs
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup cherry filling or fresh cherries
- 2 tablespoons cherry liqueur (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 5 minutes.
- Gradually fold the dry ingredients into the egg mixture, adding vanilla extract. Be careful not to deflate the batter.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until a toothpick inserted comes out clean.
- Once baked, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and gently roll the cake up with the towel inside.
- Let the cake cool for about 30 minutes.
- While the cake cools, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cake carefully once cooled. Spread an even layer of whipped cream, leaving about a 1-inch border.
- Add a layer of cherry filling or fresh cherries, drizzle with cherry liqueur if desired.
- Carefully re-roll the cake and place it seam-side down on a serving platter.
- Frost the top with the remaining whipped cream and decorate with additional cherries.
- Chill in the fridge for 1 hour before slicing and serving.
Notes
- For a fruit variation, you can use strawberries, raspberries, or blueberries instead of cherries.
- For a non-alcoholic version, replace cherry liqueur with fruit juice or non-alcoholic cherry syrup.
- For extra chocolate flavor, drizzle melted chocolate over the whipped cream or add chocolate shavings on top.
- You can make this cake vegan by substituting eggs with flax eggs and using coconut cream or dairy-free whipped topping.
- Prep Time: 30 minutes
- cooling: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-inspired
