Black Forest Roll Cake
Black Forest Roll Cake
If you’re a fan of rich chocolate flavors and luscious cherry fillings, then the Black Forest Roll Cake is a must-try dessert! This delightful treat combines tender chocolate cake, sweet cherries, and fluffy cream, all rolled up into a beautiful spiral. Perfect for birthdays, celebrations, or simply to satisfy your sweet tooth, this recipe is sure to impress. Let’s dive into how to create this show-stopping dessert that captures the essence of the iconic Black Forest cake in a delightful roll!
Discover the Delight of Black Forest Roll Cake
There’s something wonderfully nostalgic about the classic Black Forest cake, and we’ve transformed it into a roll cake for ease and elegance. The balance of rich chocolate and tart cherries wrapped in a soft cake is a true indulgence. Not only is this dessert visually stunning, but it’s also surprisingly easy to make. Your friends and family will be charmed by its beautiful presentation and exquisite flavor!
🧂 Ingredients:
- 4 eggs (at room temperature)
- 120 g granulated sugar
- 90 g flour
- 25 g cocoa powder
- 1 pinch salt
- 1 teaspoon vanilla extract
- 250 g cherries (fresh or frozen)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 250 ml cold cream
- 2 tablespoons powdered sugar
- 1 packet whipped cream stabilizer (optional)
- 1 teaspoon vanilla
- 150 g dark chocolate
- 120 ml cream
- 1 tablespoon butter
- Grated chocolate (for garnish)
- Fresh cherries or sour cherries (for garnish)
- Powdered sugar (for garnish)
👩🍳 Directions:
1️⃣ Prepare the Cake Base: Preheat your oven to 180°C (350°F) and line a baking tray (approximately 10×15 inches) with parchment paper. In a bowl, whisk the eggs and granulated sugar until pale and fluffy. Gradually fold in the sifted flour, cocoa powder, and a pinch of salt. Mix gently until combined, being careful not to deflate the batter.
2️⃣ Bake the Cake: Pour the batter into the prepared baking tray, ensuring it spreads evenly. Bake for approximately 12-15 minutes or until the cake springs back when lightly touched.
3️⃣ Cool and Roll: Once baked, remove the cake from the oven and let it cool slightly. Sprinkle a generous amount of powdered sugar onto a clean kitchen towel, then gently flip the cake onto the towel. Peel off the parchment paper and roll the cake from one end to the other with the towel, allowing it to cool completely in this rolled shape.
4️⃣ Prepare the Cherry Filling: Meanwhile, pit and halve the cherries. In a saucepan, combine the cherries, sugar, lemon juice, and bring to a simmer. Add the cornstarch mixture and stir until thickened. Remove from heat and let it cool.
5️⃣ Make the Whipped Cream: In a mixing bowl, whip the cold cream, powdered sugar, vanilla extract, and stabilizer (if using) until stiff peaks form.
6️⃣ Assemble the Cake: Carefully unroll the cooled cake and spread a layer of whipped cream over it, leaving space at the edges. Spoon the cherry mixture evenly on top of the cream. Carefully roll the cake up without the towel this time, starting from the side closest to you.
7️⃣ Prepare the Ganache: For the chocolate ganache, heat the cream and butter in a small saucepan until just simmering. Remove from heat, add chopped dark chocolate, and stir until smooth.
8️⃣ Serve the Cake: Place the rolled cake seam-side down on a serving platter. Drizzle the ganache over the top and sprinkle with grated chocolate. Garnish with fresh cherries and a dusting of powdered sugar.
💡 Tips & Variations:
- Experiment with Flavor: You can add a splash of Kirsch (cherry liqueur) to the cherry filling for an adult version of the roll cake.
- Substitute the Berries: Feel free to swap out cherries for raspberries or strawberries for different flavor profiles.
- Make it Ahead: This roll cake can be made a day in advance and stored in the refrigerator. Just add the ganache before serving for a fresh look!
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to accommodate gluten sensitivities.
FAQ
Can I use frozen cherries for this recipe?
Absolutely! Frozen cherries work great in this recipe. Just ensure to drain any excess juice after thawing.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The roll is best enjoyed fresh but can be kept for a short period.
Can I make this cake in advance?
Yes, the cake can be made a day ahead. Just wrap it tightly in plastic wrap after assembly and refrigerate without the ganache. Add the chocolate ganache right before serving for the best presentation.
👉 Try it now!
Now that you have the perfect recipe for a Black Forest Roll Cake, it’s time to get baking! This dessert is not only a feast for the taste buds but also a treat for the eyes. Share your experiences and tag us when you try this recipe. We’d love to see your beautiful creations! Happy baking!
Black Forest Roll Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F) and line a baking tray (approximately 10×15 inches) with parchment paper.
- In a bowl, whisk the eggs and granulated sugar until pale and fluffy.
- Gradually fold in the sifted flour, cocoa powder, and a pinch of salt, mixing gently until combined.
- Pour the batter into the prepared baking tray, ensuring it spreads evenly.
- Bake for approximately 12-15 minutes or until the cake springs back when lightly touched.
- Once baked, remove the cake from the oven and let it cool slightly.
- Sprinkle a generous amount of powdered sugar onto a clean kitchen towel, then flip the cake onto the towel.
- Peel off the parchment paper and roll the cake from one end to the other with the towel, allowing it to cool completely in this rolled shape.
- Pit and halve the cherries.
- In a saucepan, combine the cherries, sugar, lemon juice, and bring to a simmer.
- Add the cornstarch mixture and stir until thickened. Remove from heat and let it cool.
- In a mixing bowl, whip the cold cream, powdered sugar, vanilla extract, and stabilizer (if using) until stiff peaks form.
- Carefully unroll the cooled cake and spread a layer of whipped cream over it, leaving space at the edges.
- Spoon the cherry mixture evenly on top of the cream.
- Carefully roll the cake up without the towel this time, starting from the side closest to you.
- For the chocolate ganache, heat the cream and butter in a small saucepan until just simmering.
- Remove from heat, add chopped dark chocolate, and stir until smooth.
- Place the rolled cake seam-side down on a serving platter.
- Drizzle the ganache over the top and sprinkle with grated chocolate.
- Garnish with fresh cherries and a dusting of powdered sugar.
