Name: Elegant Black Forest Cake Roll Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: German
Ingredients: 4 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons powdered sugar (for dusting the towel); 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1/2 cup chopped cherries (fresh or jarred); 2 tablespoons kirsch or cherry juice (optional); 1/2 cup heavy cream; 4 ounces dark or semi-sweet chocolate, chopped; 1 tablespoon butter; Whipped cream (optional, for piping); Whole cherries; Chocolate curls or shavings

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Introduction

This Elegant Black Forest Cake Roll combines a light chocolate sponge with a luscious cherry and cream filling. Finished with a silky chocolate ganache, it’s a show-stopping dessert perfect for special occasions or anytime you want to impress.

A chocolate roll cake is sliced to show a swirl pattern of dark brown chocolate sponge cake and white creamy filling. The outside is covered with thick dark chocolate ganache drips down the sides. On top, there are multiple white whipped cream swirls, each decorated with a shiny red cherry and dark chocolate curls. The cake sits on a wooden board with a few loose chocolate curls nearby. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar (for dusting the towel)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped cherries (fresh or jarred)
2 tablespoons kirsch or cherry juice (optional)
1/2 cup heavy cream
4 ounces dark or semi-sweet chocolate, chopped
1 tablespoon butter
Whipped cream (optional, for piping)
Whole cherries
Chocolate curls or shavings

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Step 2: In a large bowl, beat the eggs and granulated sugar until light and fluffy. Mix in the vanilla extract.
Step 3: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Step 4: Gently fold the dry ingredients into the egg mixture until fully incorporated.
Step 5: Spread the batter evenly onto the prepared pan and smooth the top.
Step 6: Bake for 10-12 minutes, until the cake springs back when lightly touched.
Step 7: While the cake is still warm, turn it onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel inside. Let it cool completely.
Step 8: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in chopped cherries and kirsch or cherry juice if using.
Step 9: Unroll the cooled cake, spread the whipped cream filling evenly, and gently roll it back up without the towel. Place it seam-side down on a serving platter.
Step 10: For the ganache, heat the 1/2 cup heavy cream until just simmering, then pour it over the chopped chocolate and butter. Stir until smooth and let cool slightly.
Step 11: Drizzle the ganache over the cake roll, then decorate with piped whipped cream, whole cherries, and chocolate curls or shavings.
Step 12: Chill the cake for at least 30 minutes before serving to set the ganache and allow flavors to meld.

Tips & Variations

Use fresh cherries in season for the best flavor, or well-drained jarred cherries if fresh aren’t available.
For a non-alcoholic version, substitute the kirsch with cherry juice or omit it entirely.
If you prefer, add a tablespoon of espresso powder to the batter for a subtle mocha twist.
Pipe additional whipped cream decorations just before serving to keep them light and fresh.

Storage

Store the cake roll covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to prevent drying out. When ready to serve, it can be eaten chilled or brought to room temperature for about 20 minutes. The ganache will soften slightly at room temperature, enhancing the texture.

How to Serve

The image shows a rolled chocolate cake with a thick spiral of white cream filling that includes small bits of red fruit spread evenly through it. The outside of the cake is dark chocolate with a glossy finish, decorated with swirls of white cream on top. There are bright red cherries placed on top of the cream swirls, some with green stems. Dark chocolate curls are artfully placed among the cherries, adding texture and height. The cake is resting on a wooden board with a few extra cherries around it, and the background is changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, this cake roll can be made a day in advance and stored in the refrigerator. This actually helps the flavors meld and makes slicing easier.

What can I use instead of kirsch?

If you don’t have kirsch, cherry juice or a cherry liqueur substitute work well. You can also omit it entirely to keep the filling alcohol-free without sacrificing much flavor.