Description
This Elegant Black Forest Cake Roll features a light and fluffy chocolate sponge cake rolled with a luscious cherry-infused whipped cream filling, topped with a rich chocolate ganache and garnished with whipped cream, whole cherries, and chocolate curls. Perfect for celebrations or a sophisticated dessert treat, this classic German-inspired cake roll combines the deep flavors of cocoa, fresh cherries, and kirsch for a delightful indulgence.
Ingredients
Scale
Sponge Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar (for dusting the towel)
Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped cherries (fresh or jarred)
- 2 tablespoons kirsch or cherry juice (optional)
Ganache and Decoration
- 1/2 cup heavy cream
- 4 ounces dark or semi-sweet chocolate, chopped
- 1 tablespoon butter
- Whipped cream (optional, for piping)
- Whole cherries
- Chocolate curls or shavings
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Prepare the sponge cake batter: In a large bowl, beat the eggs and granulated sugar together until the mixture is light, fluffy, and pale in color. Stir in the vanilla extract. In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until fully incorporated, being careful not to deflate the batter.
- Bake the sponge cake: Spread the batter evenly onto the prepared jelly roll pan, smoothing the top with a spatula. Bake in the preheated oven for 10-12 minutes, until the cake springs back when lightly touched.
- Roll the cake: While the cake is still warm, turn it out onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up inside the towel. This step helps the cake to maintain its shape and prevents cracking. Allow the cake to cool completely in this rolled shape.
- Make the filling: In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the chopped cherries and kirsch or cherry juice if using, incorporating them evenly.
- Assemble the cake roll: Once cooled, carefully unroll the cake. Spread the cherry whipped cream filling evenly over the surface. Gently roll the cake back up without the towel and place it seam-side down on a serving platter.
- Prepare the ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped dark or semi-sweet chocolate and butter. Let sit for a minute, then stir until smooth and glossy. Allow the ganache to cool slightly to thicken.
- Decorate the cake: Drizzle the ganache over the cake roll in an even layer. Use additional whipped cream to pipe decorative borders or rosettes along the top if desired. Garnish with whole cherries and chocolate curls or shavings for an elegant presentation.
- Chill before serving: Refrigerate the assembled and decorated cake roll for at least 30 minutes to let the flavors meld and the ganache set before slicing and serving.
Notes
- For best results, use fresh or good quality jarred cherries without excess syrup to prevent sogginess.
- Kirsch is optional but it adds an authentic cherry flavor; substitute with cherry juice if preferred or omit entirely.
- Make sure to roll the cake while warm to prevent cracking; rolling it inside the towel dusted with powdered sugar helps greatly.
- Ganache can be made a day ahead and refrigerated; gently reheat before drizzling.
- This cake is best served within 1-2 days for maximum freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Keywords: Black Forest Cake Roll, Chocolate Cake Roll, Cherry Cake, Sponge Cake Roll, Black Forest Dessert
