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Black Forest Roll Cake

A delightful dessert that combines tender chocolate cake, sweet cherries, and fluffy cream, all rolled up into a beautiful spiral. Perfect for celebrations or to satisfy your sweet tooth!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: German
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 4 pieces eggs (at room temperature)
  • 120 g granulated sugar
  • 90 g flour
  • 25 g cocoa powder
  • 1 pinch salt
  • 1 teaspoon vanilla extract
For the Cherry Filling
  • 250 g cherries (fresh or frozen)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (mixed with 2 tablespoons water)
For the Whipped Cream
  • 250 ml cold cream
  • 2 tablespoons powdered sugar
  • 1 packet whipped cream stabilizer (optional)
  • 1 teaspoon vanilla
For the Ganache
  • 150 g dark chocolate
  • 120 ml cream
  • 1 tablespoon butter
For Garnish
  • Grated chocolate For garnish
  • Fresh cherries or sour cherries For garnish
  • Powdered sugar For garnish

Method
 

Preparation of the Cake Base
  1. Preheat your oven to 180°C (350°F) and line a baking tray (approximately 10×15 inches) with parchment paper.
  2. In a bowl, whisk the eggs and granulated sugar until pale and fluffy.
  3. Gradually fold in the sifted flour, cocoa powder, and a pinch of salt, mixing gently until combined.
Baking the Cake
  1. Pour the batter into the prepared baking tray, ensuring it spreads evenly.
  2. Bake for approximately 12-15 minutes or until the cake springs back when lightly touched.
Cooling and Rolling
  1. Once baked, remove the cake from the oven and let it cool slightly.
  2. Sprinkle a generous amount of powdered sugar onto a clean kitchen towel, then flip the cake onto the towel.
  3. 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.
Preparing the Cherry Filling
  1. Pit and halve the cherries.
  2. In a saucepan, combine the cherries, sugar, lemon juice, and bring to a simmer.
  3. Add the cornstarch mixture and stir until thickened. Remove from heat and let it cool.
Making the Whipped Cream
  1. In a mixing bowl, whip the cold cream, powdered sugar, vanilla extract, and stabilizer (if using) until stiff peaks form.
Assembling the Cake
  1. Carefully unroll the cooled cake and spread a layer of whipped cream over it, leaving space at the edges.
  2. Spoon the cherry mixture evenly on top of the cream.
  3. Carefully roll the cake up without the towel this time, starting from the side closest to you.
Preparing the Ganache
  1. For the chocolate ganache, heat the cream and butter in a small saucepan until just simmering.
  2. Remove from heat, add chopped dark chocolate, and stir until smooth.
Serving the Cake
  1. Place the rolled cake seam-side down on a serving platter.
  2. Drizzle the ganache over the top and sprinkle with grated chocolate.
  3. Garnish with fresh cherries and a dusting of powdered sugar.

Notes

You can add a splash of Kirsch for an adult version. Substitute cherries with other berries if desired. The cake can be made a day in advance, wrapped tightly and refrigerated without the ganache, which should be added before serving.