Description
Black Forest Roll Cake – A Chocolate & Cherry Delight
A stunning twist on the classic Black Forest cake, this roll cake features rich chocolate sponge, a sweet cherry filling, and fluffy whipped cream, all elegantly rolled into a dessert masterpiece.
Ingredients:
For the Chocolate Sponge Cake:
4 large eggs, separated
3/4 cup (150g) granulated sugar, divided
1 tsp vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/4 cup (30g) all-purpose flour
1/4 tsp salt
For the Cherry Filling:
1 cup (250g) cherry pie filling or sweetened cherries (pitted and chopped)
2 tbsp cherry syrup or juice
For the Whipped Cream Filling:
1 cup (240ml) heavy whipping cream, chilled
3 tbsp powdered sugar
1 tsp vanilla extract
For Decoration:
1/2 cup (60g) semi-sweet chocolate, melted (for drizzle)
Fresh cherries and chocolate shavings
Instructions:
1. Prepare the Chocolate Sponge Cake:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a large bowl, beat the egg yolks and 1/2 cup of sugar until thick and pale. Stir in the vanilla extract.
In another bowl, sift together the cocoa powder, flour, and salt. Gradually fold the dry ingredients into the egg yolk mixture.
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
Gently fold the egg whites into the chocolate mixture in batches until fully combined. Spread the batter evenly into the prepared pan.
Bake for 10-12 minutes or until the cake springs back when touched.
2. Roll the Cake:
While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake (with the towel) starting from a short side. Let it cool completely in this shape.
3. Make the Whipped Cream Filling:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the Cake:
Carefully unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a 1-inch border.
Spoon the cherry filling over the cream in an even layer.
Gently re-roll the cake, peeling away the towel as you go. Place the roll seam-side down on a serving plate.
5. Decorate:
Drizzle the melted chocolate over the roll and garnish with fresh cherries and chocolate shavings.
Chill for at least 1 hour before serving to set the filling.
Tips for Success:
Roll the cake while it’s warm to prevent cracking.
Use stabilized whipped cream if you need the cake to hold its shape longer.
Adjust the sweetness of the cherry filling based on your preference.
Storage:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Treat yourself and your loved ones to the decadence of this Black Forest Roll Cake, where every slice offers a heavenly balance of chocolate and cherries!
Step-by-Step Guide
Follow these detailed instructions for a perfect roll. First, ensure all ingredients are at room temperature for optimal mixing. When folding the egg whites into the chocolate batter, use a gentle, sweeping motion to maintain airiness. Immediately after baking, invert the cake onto a towel dusted with powdered sugar (not flour) to prevent sticking. Roll it up with the towel inside while still warm and pliable. Let it cool completely in this rolled position to “train” its memory, which prevents cracking when you later fill and re-roll it.
Serving Suggestions
Serve each chilled slice on its own plate. For a restaurant-style presentation, add a dollop of extra whipped cream on the side and a dusting of cocoa powder. This cake pairs wonderfully with a cup of strong coffee, which cuts through the sweetness, or a glass of dessert wine like a late-harvest Riesling. For a festive touch, serve with a small scoop of vanilla bean ice cream.
How-to Summary
To make a Black Forest Roll Cake: whip and bake a chocolate sponge, roll it warm in a towel to cool, then unroll and fill with whipped cream and cherries. Re-roll, decorate with chocolate drizzle and garnishes, and chill before slicing.
Frequently Asked Questions
Can I use fresh cherries instead of pie filling? Yes, but you must cook them first. Simmer 2 cups pitted cherries with 1/4 cup sugar and 1 tbsp cornstarch mixed with 2 tbsp water until thickened. Cool completely before using.
Why did my cake crack when rolling? The most common cause is overbaking, which dries out the sponge. Bake just until the top springs back. Also, ensure you roll it while it’s still very warm.
How can I make this cake ahead of time? You can bake the sponge, roll it in the towel, and cool it a day ahead. Wrap the rolled cake (towel and all) tightly in plastic wrap and refrigerate. Fill and decorate the next day.
Can I freeze the roll cake? Yes, but best before decorating. Wrap the unfilled, cooled sponge roll tightly in plastic and foil. Freeze for up to 2 months. Thaw in the refrigerator before filling.
What’s the best way to slice the cake cleanly? Use a long, thin-bladed knife. Dip the blade in hot water and wipe it dry between each slice for perfectly clean cuts through the cream.
Common Mistakes to Avoid
- Overbeating the egg yolk and sugar mixture; stop when it’s thick and pale yellow.
- Deflating the egg whites by folding too vigorously or adding them all at once.
- Spreading the filling all the way to the edges, which causes it to squeeze out when rolling.
- Not chilling the cake long enough before slicing, leading to a messy, unstable roll.
- Using warm whipped cream or a warm bowl, which will prevent the cream from holding stiff peaks.
Conclusion
This Black Forest Roll Cake is an impressive yet approachable dessert that captures the iconic flavors of its namesake in a beautiful, swirled format. By following the step-by-step guide and heeding the common pitfalls, you can achieve a moist, crack-free sponge filled with luscious cream and tangy cherries. It’s a show-stopping treat perfect for celebrations or elevating an everyday meal into something special. The balance of rich chocolate, sweet fruit, and light cream is truly timeless.