Description
Black Forest Roll Cake
Ingredients:
For the Cake:
1/2 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
3 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1/4 cup milk
1/4 cup vegetable oil
For the Filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
1 jar (about 14 oz) cherry pie filling
For the Topping:
Chocolate shavings or grated chocolate
Extra cherries for garnish
Instructions:
Make the Cake:
Preheat your oven to 350°F (175°C)
Grease and line a 15×10-inch jelly roll pan with parchment paper
In a bowl, sift together the flour, cocoa powder, baking powder, and salt
In another large bowl, whisk together the eggs, sugar, vanilla extract, milk, and vegetable oil
Gradually add the dry ingredients to the wet ingredients and mix until smooth
Pour the batter into the prepared pan and spread evenly
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean
Once baked, immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar
Carefully remove the parchment paper and gently roll the cake in the towel, rolling from one short end to the other. Let it cool completely
Make the Filling:
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form
Unroll the cooled cake and spread the whipped cream evenly over the surface
Spoon the cherry pie filling evenly over the whipped cream
Carefully roll the cake back up, using the towel to help guide it. Be gentle to avoid cracking
Decorate and Serve:
Once rolled, transfer the cake to a serving platter
Top with additional whipped cream, chocolate shavings, and cherries
Slice and enjoy your Black Forest Roll Cake!
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Step-by-Step Guide
Follow these detailed steps for a perfect roll every time. First, ensure your jelly roll pan is properly prepared; a well-greased and parchment-lined pan is non-negotiable for easy release. When mixing the batter, fold the dry ingredients into the wet just until combined to keep the cake light. The most critical step is rolling the warm cake in the powdered sugar-dusted towel. Do this immediately out of the oven to “train” the cake’s memory, preventing cracks when you roll it with the filling later. Let it cool completely in this rolled position.
Serving Suggestions
This elegant dessert is versatile. For a classic presentation, dust the top with cocoa powder and powdered sugar. Serve slices with a dollop of extra whipped cream and a drizzle of warm chocolate sauce. For a festive touch, pair with a small glass of Kirsch (cherry brandy) or a cup of strong coffee. It makes a stunning centerpiece for holiday dinners, birthdays, or afternoon tea.
How-to Summary
In short: Prepare a chocolate sponge cake in a jelly roll pan. Bake, then immediately roll it up in a towel to cool. Unroll, spread with homemade whipped cream and cherry pie filling, then re-roll. Decorate with more cream, chocolate shavings, and cherries for a beautiful and delicious Swiss roll-style take on the classic Black Forest flavors.
Frequently Asked Questions
Can I use fresh cherries instead of pie filling? Yes, but you must cook them. Simmer pitted cherries with a little sugar and cornstarch slurry until thickened to create a compote, then cool completely before using.
Why did my cake crack when rolling? The most common reasons are overbaking (which dries the cake) or not rolling it in the towel while it’s still warm and flexible. Ensure you work quickly after removing it from the oven.
How far in advance can I make this? You can bake the cake roll a day ahead, wrap it tightly in the towel, and store at room temperature. Fill and decorate it the day of serving for the best texture.
Can I freeze the Black Forest Roll Cake? It’s best frozen before filling. Wrap the cooled, towel-rolled cake tightly in plastic wrap and freeze for up to 2 months. Thaw, then fill as directed.
What can I use instead of a kitchen towel? A clean, lint-free dish towel or a large piece of parchment paper dusted with powdered sugar works perfectly.
Common Mistakes to Avoid
- Avoid overmixing the batter after adding dry ingredients, as this develops gluten and makes the cake tough.
- Do not let the baked cake cool flat before rolling. This is the primary cause of cracking.
- Ensure your whipping cream and bowl are very cold for stiff peaks that hold the roll’s structure.
- Do not overfill the cake. A thick layer of filling makes rolling difficult and can cause breakage.
- When unrolling the cooled cake, be gentle. If it sticks to the towel, carefully peel it back.
Conclusion
This Black Forest Roll Cake is a show-stopping dessert that masterfully combines the rich, chocolatey goodness of a Swiss roll with the iconic cherry and cream flavors of the classic German cake. While the rolling technique may seem intimidating, following the step-by-step guide and avoiding common pitfalls will lead to a stunning, crack-free result. It’s a perfect make-ahead treat that promises to impress any guest with its elegant appearance and delicious taste.