Black Forest Cream Roll Cake
A captivating Black Forest Cream Roll Cake featuring soft chocolate sponge, whipped cream, and juicy cherries—a perfect dessert for celebrations or cozy afternoons.
Servings 8 servings
Calories 400kcal
Ingredients
For the Cake
- 4 large eggs (room temperature) Room temp eggs whip up fluffier.
- 1/2 cup granulated sugar This sweetens the sponge.
- 1/4 cup all-purpose flour Just enough for a tender, light crumb.
- 1/4 cup unsweetened cocoa powder Use a rich Dutch-process cocoa.
- 1/2 teaspoon baking powder For a gentle lift.
- 1/4 teaspoon salt Balances the sweetness.
- 1 teaspoon vanilla extract For flavor.
- powdered sugar for dusting and rolling Helps prevent sticking.
For the Filling
- 1 1/4 cups cold heavy whipping cream Keep it cold for perfect whipped cream.
- 2 tablespoons powdered sugar For sweetening the whipped cream.
- 1 teaspoon vanilla extract For flavor.
- 1 cup pitted cherries Fresh or canned, drained well.
- 3 tablespoons cherry preserves or jam For spreading cherry flavor.
- 1-2 tablespoons Kirsch (optional) Adds authentic flavor.
For Garnish
- shaved dark chocolate or chocolate curls For topping.
- extra whipped cream & cherries For decoration.
- cocoa or powdered sugar (optional) For dusting.
Instructions
Preparation
- Set your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment and lightly grease it.
- In a mixing bowl, beat eggs and granulated sugar for 5-7 minutes until thick and quadrupled in volume.
- Sift flour, cocoa powder, baking powder, and salt over the egg mixture. Gently fold together and stir in the vanilla extract.
Baking
- Pour batter into your pan and spread evenly. Bake for 10-12 minutes, until the cake springs back when pressed.
- Immediately turn the cake out onto a clean kitchen towel generously dusted with powdered sugar. Roll up the cake (short side in), towel and all.
Cooling and Filling
- Let the roll cool completely.
- Chop the cherries and warm the preserves. Mix together and add the Kirsch if desired.
- Whip the heavy cream, 2 tbsp powdered sugar, and vanilla extract until stiff peaks form.
Assembly
- Unroll the cooled cake. Spread the cherry mixture followed by whipped cream. Re-roll tightly.
- Cover and chill your Black Forest Cream Roll Cake for at least 1 hour.
Decorating
- Slice off the ends for a tidy look. Top with whipped cream, cherries, chocolate shavings, and a dusting of cocoa or powdered sugar.
Notes
Baking is about fun, so don't stress if it's not perfect! Tips include beating eggs until fluffy, using a warm knife for clean slices, and wrapping leftovers tightly for storage.
