Description

This Elegant Black Forest Cake Roll is a delightful twist on the classic Black Forest cake, featuring a light and fluffy chocolate sponge rolled with a creamy cherry filling and topped with rich chocolate ganache. Perfect for special occasions or a luxurious dessert, this cake combines the flavors of cocoa, cherries, and whipped cream with a luscious chocolate glaze.

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)

Cherry Cream 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)

Chocolate Ganache

1/2 cup heavy cream
4 ounces dark or semi-sweet chocolate, chopped
1 tablespoon butter

For 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: In a large bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy, then mix in the vanilla extract. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture until fully incorporated, taking care not to deflate the batter.
Bake the cake: Spread the batter evenly onto the prepared jelly roll pan and smooth the surface. Bake for 10-12 minutes until the cake springs back when lightly touched, indicating readiness.
Roll the cake: While the cake is still warm, turn it out onto a kitchen towel dusted generously with powdered sugar. Peel off the parchment paper and carefully roll the cake up with the towel inside to hold the shape. Let it cool completely in this rolled form to prevent cracking.
Make the filling: In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in chopped cherries and kirsch or cherry juice if using, combining everything evenly without deflating the cream.
Assemble the cake: Unroll the cooled cake and spread the cherry whipped cream filling evenly over the surface. Then, carefully roll the cake back up without the towel, placing it seam-side down on a serving platter.
Prepare the ganache: Heat the heavy cream until it just begins to simmer, then pour it over the chopped chocolate and butter. Stir gently until the mixture is smooth and glossy. Allow the ganache to cool slightly to thicken for easier drizzling.
Decorate: Drizzle the ganache evenly over the cake roll. Pipe whipped cream as desired, and garnish with whole cherries and chocolate curls or shavings for an elegant finish.
Chill and serve: Refrigerate the completed cake roll for at least 30 minutes to set the filling and ganache before slicing. Serve chilled for best flavor and texture.

Notes

Rolling the sponge cake while it is still warm prevents cracking and helps maintain a smooth roll.
Kirsch is optional but adds a traditional cherry flavor to the filling; substitute with cherry juice for a non-alcoholic version.
Use a sharp serrated knife to slice the cake to avoid squashing the roll.
Ganache can be made ahead and stored chilled; rewarm gently before using.
Whole cherries and chocolate curls enhance both the presentation and taste, but can be omitted if unavailable.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: German

Keywords: Black Forest cake roll, chocolate roll cake, cherry cake roll, whipped cream filling, chocolate ganache, elegant dessert