Description
WOULD YOU EAT THIS ELEGANT BLACK FOREST ROLL CAKE
Ingredients:
For the Chocolate Sponge Cake:
3/4 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup granulated sugar
1 tsp vanilla extract
2 tbsp melted butter
Powdered sugar (for dusting)
For the Filling:
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 cup cherry pie filling (or fresh cherries, pitted and halved)
For the Topping:
1/2 cup dark chocolate, melted
Whipped cream for garnish
Fresh cherries for garnish
Chocolate shavings (optional)
Instructions:
For the Chocolate Sponge Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Make the Batter: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs and sugar with an electric mixer for 3-4 minutes until thick and pale. Stir in the vanilla extract.
Combine: Gently fold the dry ingredients into the egg mixture, followed by the melted butter. Mix until just combined.
Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Roll the Cake: While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and gently roll the cake (starting from the short end) with the towel. Let it cool completely.
For the Filling:
Whip the Cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Unroll the Cake: Once the cake has cooled, gently unroll it. Spread the whipped cream evenly over the cake and dot with cherry pie filling or fresh cherries.
Roll It Up: Roll the cake back up (without the towel) and place it seam-side down on a serving platter.
For the Topping:
Drizzle with Chocolate: Melt the dark chocolate and drizzle it over the roll cake.
Garnish: Top the cake with whipped cream, fresh cherries, and optional chocolate shavings.
Serve:
Chill and Serve: Refrigerate the cake for at least 30 minutes before slicing for clean cuts. Serve chilled and enjoy!
Helpful Tips:
Prevent Cracking: Roll the cake while it’s still warm to prevent cracking.
Extra Cherry Flavor: Add a layer of cherry syrup on the cake before spreading the whipped cream for a burst of cherry goodness.
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Step-by-Step Guide
Follow this detailed guide for a perfect roll every time. After baking the sponge cake, immediately invert it onto a powdered sugar-dusted towel. While still warm, roll it up with the towel inside. This “pre-roll” trains the cake’s memory, preventing cracks when you later fill it. Let it cool completely in this rolled shape. For the filling, ensure your heavy cream and bowl are very cold before whipping to stiff peaks. When unrolling the cooled cake, do so gently. Spread the whipped cream evenly, leaving a one-inch border at the far end to prevent spillage when rolling. Spoon cherries evenly over the cream. Using the towel to assist, tightly roll the cake forward, finishing with the seam side down.
Serving Suggestions
This elegant dessert is versatile. For a classic presentation, slice and serve on individual plates with a dusting of cocoa powder. For a dinner party, plate each slice with a small dollop of extra whipped cream and a single fresh cherry. It pairs wonderfully with a cup of strong coffee or a glass of dessert wine like a late-harvest Riesling. For a festive twist, serve with a small scoop of vanilla bean ice cream.
How-to Summary
To summarize: Prepare a chocolate sponge batter and bake in a jelly roll pan. Roll the warm cake in a towel to set its shape. Cool completely. Whip cold cream with sugar and vanilla. Unroll the cake, spread with whipped cream and cherries, then re-roll tightly. Drizzle with melted chocolate, garnish, and chill before slicing.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can assemble the entire cake 1 day in advance. Wrap it tightly in plastic wrap and refrigerate. Add garnishes just before serving.
My cake cracked when rolling. What went wrong? The most common cause is rolling the cake after it has cooled. You must roll it in the towel while it is still warm and flexible. Overbaking can also make the cake dry and prone to cracking.
Can I use frozen cherries? Absolutely. Thaw frozen cherries completely and pat them very dry with paper towels to remove excess moisture, which would make the filling soggy.
What can I use instead of cherry pie filling? For a less sweet, more sophisticated flavor, use pitted fresh cherries or a high-quality cherry jam. You can also macerate fresh cherries in a little kirsch (cherry brandy).
How do I get clean slices? Chill the assembled cake for at least 30 minutes. Use a long, thin-bladed knife, dipping it in hot water and wiping it clean between each slice.
Common Mistakes to Avoid
- Avoid overmixing the sponge batter after adding flour, as it will deflate the eggs and result in a dense cake.
- Do not let the baked cake cool flat. Always complete the initial “training” roll while it is warm.
- Do not over-whip the cream until it becomes grainy or buttery. Stop as soon as stiff peaks form.
- Avoid spreading the filling all the way to the edges, as it will squeeze out when rolling.
- Do not skip the chilling step before slicing, or the cake may squish and lose its shape.
Conclusion
This Black Forest Roll Cake is a stunning and delicious twist on a classic dessert. By following the step-by-step guide and heeding the common mistakes, you can confidently create an impressive showstopper. The combination of light chocolate sponge, luxurious whipped cream, and tart cherries is timeless. Whether for a special occasion or a delightful weekend treat, this elegant roll cake is sure to earn rave reviews and have everyone asking for the recipe.