Elegant Black Forest Roll Cake Recipe – Decadent Chocolate and Cherry Dessert

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The Elegant Black Forest Roll Cake is a delightful dessert inspired by the classic Black Forest cake. This rolled version features a light and fluffy chocolate sponge, a sweet cherry filling, and velvety whipped cream. Topped with grated chocolate and cherries, it’s a show-stopping treat perfect for special occasions or whenever you want to impress your guests. Let’s roll into this delicious recipe!

Ingredients:

For the Chocolate Sponge Cake:

  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract

For the Cherry Filling:

  • 1 cup cherry pie filling or fresh cherries (pitted and chopped)
  • 2 tablespoons cherry syrup (from jarred cherries or cherry juice)

For the Whipped Cream Filling:

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract

For the Garnish:

  • Grated chocolate or chocolate shavings
  • Extra cherries for topping

Preparation:

Step 1: Prepare the Oven and Pan

  1. Preheat your oven to 350°F (175°C).
  2. Line a 10×15-inch jelly roll pan with parchment paper, ensuring it covers the sides for easy removal.

Step 2: Make the Chocolate Sponge Cake

  1. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
  2. In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5-7 minutes, until the mixture is thick, pale, and doubles in volume.
  3. Add the vanilla extract and gently fold in the dry ingredients using a spatula. Be careful not to overmix to keep the batter light and airy.
  4. Pour the batter into the prepared pan and spread it evenly with an offset spatula.

Step 3: Bake the Cake

  1. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  2. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake (with the towel) into a log. Let it cool completely.

Step 4: Prepare the Whipped Cream

  1. In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
  2. Whip on medium-high speed until stiff peaks form.

Step 5: Assemble the Cake Roll

  1. Once the cake is completely cooled, gently unroll it.
  2. Brush the cake lightly with cherry syrup to add moisture and enhance the flavor.
  3. Spread an even layer of cherry filling over the cake, followed by the whipped cream. Leave a 1-inch border around the edges to prevent overfilling.
  4. Carefully re-roll the cake without the towel, ensuring it’s tight but not too compressed.

Step 6: Garnish the Roll Cake

  1. Place the roll cake seam-side down on a serving platter.
  2. Cover the top with grated chocolate or chocolate shavings for a beautiful finish.
  3. Garnish with extra cherries for a classic Black Forest touch.

COOKING Note:

  • Cherry Filling Options: Use jarred cherry pie filling, fresh cherries, or even frozen cherries (thawed and chopped). Adjust sweetness as needed.
  • Whipped Cream Stability: Add 1 teaspoon of unflavored gelatin dissolved in water to stabilize the whipped cream if serving the cake later.
  • Rolling Tip: Rolling the cake while it’s warm helps prevent cracks.

Serving Suggestions:

  • Serve this roll cake chilled for the best flavor and texture.
  • Pair it with a cup of coffee or tea for a delightful dessert experience.
  • Dust with powdered sugar just before serving for an elegant presentation.

Tips:

  1. Room Temperature Eggs: Ensure eggs are at room temperature to achieve maximum volume when beating.
  2. Gentle Folding: Fold the dry ingredients into the wet mixture slowly to avoid deflating the batter.
  3. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  4. Make Ahead: The cake can be prepared a day in advance and stored in the refrigerator. Garnish just before serving.
  5. Extra Toppings: Add a drizzle of melted chocolate or a sprinkle of chopped nuts for extra flair.

Prep Time: 20 minutes

Baking Time: 12 minutes

Total Time: 1 hour

Nutritional Information (Per Slice):

  • Calories: 250 kcal
  • Protein: 4 g
  • Sodium: 60 mg

FAQs:

Q: Can I freze the Black Forest Roll Cake?

A: Yes! Wrap the assembled roll tightly in plastic wrap and store in the freezer for up to 2 months. Thaw in the refrigerator before serving.

Q: Can I use a different filling?

A: Absolutely! Swap the cherry filling for strawberry, raspberry, or even a chocolate ganache for a unique twist.

Q: How do I prevent the cake from cracking?

A: Roll the cake while it’s warm and pliable, and don’t overbake it. Keeping it moist with cherry syrup also helps.

Q: Can I make this cake gluten-free?

A: Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Conclusion:

The Elegant Black Forest Roll Cake is a visually stunning and delicious dessert that’s perfect for celebrations or as a sweet indulgence. With its rich chocolate sponge, creamy filling, and fruity cherry accents, this cake roll is a crowd-pleaser. Follow this easy recipe to create a dessert that’s as impressive as it is delicious. Enjoy baking and serving this decadent treat!

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Elegant Black Forest Roll Cake

  • Author: Imili Johnson
  • Total Time: 1 hour
Print Recipe

Ingredients

Scale

Ingredients:

For the Chocolate Sponge Cake:

  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract

For the Cherry Filling:

  • 1 cup cherry pie filling or fresh cherries (pitted and chopped)
  • 2 tablespoons cherry syrup (from jarred cherries or cherry juice)

For the Whipped Cream Filling:

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract

For the Garnish:

  • Grated chocolate or chocolate shavings
  • Extra cherries for topping

    Ingredients:

    For the Chocolate Sponge Cake:

    • ¾ cup all-purpose flour
    • ¼ cup cocoa powder
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 4 large eggs
    • ½ cup granulated sugar
    • 1 teaspoon vanilla extract

    For the Cherry Filling:

    • 1 cup cherry pie filling or fresh cherries (pitted and chopped)
    • 2 tablespoons cherry syrup (from jarred cherries or cherry juice)

    For the Whipped Cream Filling:

    • 1 cup heavy whipping cream
    • ¼ cup powdered sugar
    • ½ teaspoon vanilla extract

    For the Garnish:

    • Grated chocolate or chocolate shavings
    • Extra cherries for topping

Instructions

Preparation:

Step 1: Prepare the Oven and Pan

  1. Preheat your oven to 350°F (175°C).
  2. Line a 10×15-inch jelly roll pan with parchment paper, ensuring it covers the sides for easy removal.

Step 2: Make the Chocolate Sponge Cake

  1. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
  2. In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5-7 minutes, until the mixture is thick, pale, and doubles in volume.
  3. Add the vanilla extract and gently fold in the dry ingredients using a spatula. Be careful not to overmix to keep the batter light and airy.
  4. Pour the batter into the prepared pan and spread it evenly with an offset spatula.

Step 3: Bake the Cake

  1. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  2. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake (with the towel) into a log. Let it cool completely.

Step 4: Prepare the Whipped Cream

  1. In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
  2. Whip on medium-high speed until stiff peaks form.

Step 5: Assemble the Cake Roll

  1. Once the cake is completely cooled, gently unroll it.
  2. Brush the cake lightly with cherry syrup to add moisture and enhance the flavor.
  3. Spread an even layer of cherry filling over the cake, followed by the whipped cream. Leave a 1-inch border around the edges to prevent overfilling.
  4. Carefully re-roll the cake without the towel, ensuring it’s tight but not too compressed.

Step 6: Garnish the Roll Cake

  1. Place the roll cake seam-side down on a serving platter.
  2. Cover the top with grated chocolate or chocolate shavings for a beautiful finish.
  3. Garnish with extra cherries for a classic Black Forest touch.

Notes

COOKING Note:

  • Cherry Filling Options: Use jarred cherry pie filling, fresh cherries, or even frozen cherries (thawed and chopped). Adjust sweetness as needed.
  • Whipped Cream Stability: Add 1 teaspoon of unflavored gelatin dissolved in water to stabilize the whipped cream if serving the cake later.
  • Rolling Tip: Rolling the cake while it’s warm helps prevent cracks.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes

Nutrition

  • Calories: 250 kcal
  • Sodium: 60 mg
  • Protein: 4 g

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