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!
