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Recipe 5bce189f6d

Elegant Black Forest Cake Roll

A delightful twist on the classic Black Forest cake, this roll combines rich chocolate and sweet cherries, bringing nostalgia and elegance to any gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Cake, Dessert
Cuisine American, German
Servings 10 pieces
Calories 320 kcal

Ingredients
  

For the Cake

  • 4 large large eggs Providing structure and lightness to the cake.
  • 3/4 cup granulated sugar Sweetening the deal and helping the cake rise beautifully.
  • 1 teaspoon vanilla extract Because who doesn’t love that warm, comforting smell of vanilla?
  • 1/2 cup all-purpose flour Essential for that light sponge texture.
  • 1/4 cup unsweetened cocoa powder Bringing that rich chocolate flavor.
  • 1 teaspoon baking powder The little magic that helps it puff up nicely.
  • 1/4 teaspoon salt Balancing the sweetness.

For the Filling and Decoration

  • 2 tablespoons powdered sugar (for dusting the towel) Prevents sticking.
  • 1 cup heavy whipping cream For a luscious, creamy filling.
  • 2 tablespoons powdered sugar Sweetening the whipped cream.
  • 1 teaspoon vanilla extract Delicious echo of flavors.
  • 1/2 cup chopped cherries (fresh or jarred) The star of the show.
  • 2 tablespoons kirsch or cherry juice (optional) Elevates the flavor profile.
  • 1/2 cup heavy cream For the silky ganache.
  • 4 ounces dark or semi-sweet chocolate, chopped Adding richness.
  • 1 tablespoon butter For a glossy ganache finish.
  • to taste whipped cream (optional, for piping) Extra whipped cream.
  • to taste whole cherries, chocolate curls or shavings For decoration.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  • In a large bowl, beat the eggs and granulated sugar until light and fluffy, about 5 minutes. Add in the vanilla extract and mix well.
  • Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Fold this into the egg mixture gently.
  • Spread the batter evenly onto the prepared pan and smooth the top. Bake for 12-15 minutes, until the cake springs back when touched.
  • While warm, turn the cake onto a powdered-sugar dusted towel. Peel off the parchment paper and roll the cake up with the towel inside. Let it cool completely.

Filling and Assembly

  • In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Fold in the chopped cherries and kirsch/cherry juice (if using).
  • Unroll the cooled cake, spread the whipped cream filling evenly over it, and roll it back up without the towel. Place seam-side down on a platter.
  • For the ganache, heat the heavy cream until just simmering, then pour it over the chopped chocolate and butter. Stir until smooth.
  • Drizzle the ganache over the rolled cake and decorate with whipped cream, whole cherries, and chocolate curls or shavings.
  • Chill for about 15-30 minutes before slicing.

Notes

For best results, use room temperature ingredients and be gentle when folding in dry ingredients. You can make this dessert a day in advance—just hold off on the ganache until serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 17gSaturated Fat: 10gSodium: 120mgFiber: 1gSugar: 25g
Keyword Black Forest Cake, Cake Roll, Cherries, Chocolate, Dessert Recipe
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