Elegant Black Forest Cake Roll Recipe
This Elegant Black Forest Cake Roll is a delightful twist on the classic dessert, featuring a light and fluffy chocolate sponge cake rolled with a luscious cherry-infused whipped cream filling, topped with a rich chocolate ganache and garnished with whipped cream, whole cherries, and chocolate curls. Perfect for special occasions or as an indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
Scale
Sponge Cake
- 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)
Filling
- 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)
Ganache
- 1/2 cup heavy cream
- 4 ounces dark or semi-sweet chocolate, chopped
- 1 tablespoon butter
Decoration
- Whipped cream (optional, for piping)
- Whole cherries
- Chocolate curls or shavings
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Prepare the sponge cake batter: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes light and fluffy. Add in the vanilla extract and mix well. In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until fully incorporated without deflating the batter.
- Bake the cake: Spread the batter evenly onto the prepared jelly roll pan, smoothing the top with a spatula. Bake for 10-12 minutes, or until the cake springs back when lightly touched, indicating it is cooked through.
- Roll the cake: While the cake is still warm, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel inside to help shape the roll. Allow it to cool completely in this rolled position.
- Make the cherry whipped cream filling: In a bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the chopped cherries and, if using, kirsch or cherry juice to add a subtle cherry flavor.
- Assemble the cake roll: Unroll the cooled sponge cake carefully, spread the cherry whipped cream filling evenly across the surface, then gently roll the cake back up without the towel. Place the cake seam-side down on a serving platter.
- Prepare the chocolate ganache: Heat the heavy cream in a small saucepan just until it starts to simmer. Pour the hot cream over the chopped chocolate and butter in a heatproof bowl. Let sit briefly, then stir until the mixture is smooth and glossy. Allow the ganache to cool slightly to thicken.
- Decorate the cake: Drizzle the ganache evenly over the cake roll. Use additional whipped cream to pipe decorative accents on top, then garnish with whole cherries and chocolate curls or shavings for an elegant finish.
- Chill before serving: Refrigerate the assembled cake roll for at least 30 minutes to let the flavors meld and the ganache set. Serve chilled for the best texture and taste.
Notes
- If kirsch (cherry brandy) is unavailable or preferred not to be used, substitute with cherry juice or omit altogether.
- Be careful when rolling the cake while still warm to prevent cracking; rolling with the towel helps keep the shape intact.
- Use high-quality chocolate for the ganache for a richer flavor.
- Ensure heavy cream is cold before whipping for best volume.
- This cake roll can be stored covered in the refrigerator for up to 2 days.
Keywords: Black Forest cake roll, chocolate sponge cake, cherry whipped cream filling, chocolate ganache, elegant dessert, rolled cake
