Black Forest Cream Roll Cake
A delightful and easy-to-make chocolate roll cake filled with whipped cream and tart cherries, perfect for any celebration.
Servings 8 servings
Calories 250kcal
Ingredients
For the cake
- 4 large eggs Go for room temperature eggs—they whip up so much fluffier!
- 1 cup all-purpose flour Classic, reliable, and gives that light sponge texture.
- 1 teaspoon baking powder For a little lift!
- 1/4 cup cocoa powder Use Dutch process for a deeper chocolate flavor.
- 1/2 cup granulated sugar Sweetens the sponge just right.
For the filling and garnish
- 1 cup heavy whipping cream The heart of the cream filling; get it super cold for best results.
- 1 cup cherries, pitted and sliced Fresh are best, but frozen or jarred cherries work in a pinch.
- Chocolate shavings Optional, but definitely adds a wow factor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
- In a bowl, beat eggs and sugar together until pale and fluffy—about 5 minutes.
- Sift together flour, cocoa, and baking powder, then gently fold into the egg mixture.
- Pour the batter onto your prepared pan and even it out with a spatula.
Baking
- Bake for 12-15 minutes, until the cake feels springy to the touch.
- Once baked, turn the warm cake out onto a clean kitchen towel and roll it up (towel and all!) from the short end, then let it cool completely.
Filling
- While your cake cools, whip the cold cream into soft peaks.
- Gently unroll the cooled cake, spread it with whipped cream, and sprinkle cherries evenly.
Final Assembly
- Carefully reroll the cake (no towel this time), then chill for at least an hour.
- Dust with cocoa or pile on chocolate shavings and extra cherries before serving.
Notes
Parchment paper is crucial for preventing sticking while rolling. Roll while warm to avoid cracking. Chill before slicing for a cleaner cut. Use the ripest cherries for the best flavor.
