Heavenly Black Forest Roll Cake Recipe

Here’s a Heavenly Black Forest Roll Cake recipe that combines the rich flavors of chocolate, cherry, and whipped cream into a stunning rolled cake. It’s a showstopper for any occasion, especially perfect for the holidays!

Heavenly Black Forest Roll Cake Recipe

Ingredients:

For the Chocolate Sponge Cake:

4 large eggs
1 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/4 cup hot water

For the Cherry Filling:

1 1/2 cups fresh or canned cherries, pitted (or cherry pie filling)
2 tbsp granulated sugar (if using fresh cherries)
1 tbsp cornstarch (optional, for thickening)
1 tbsp lemon juice (optional)

For the Whipped Cream Filling:

2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

For Garnish:

Shaved chocolate or cocoa powder
Extra cherries for decoration

Instructions:

1. Make the Chocolate Sponge Cake:

Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, beat the eggs and sugar together using an electric mixer until light and fluffy (about 5 minutes).
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture until just combined.
Add the hot water to the batter, mixing until smooth.
Pour the batter into the prepared pan and spread it evenly.
Bake for 12-15 minutes, or until the cake springs back when gently pressed in the center.
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
When the cake is done, immediately turn it out onto the powdered towel. Carefully peel off the parchment paper, then roll the cake up with the towel from one short end to the other.
Allow the cake to cool completely while rolled up (about 30 minutes).

2. Make the Cherry Filling:

If using fresh cherries, combine them in a small saucepan with sugar and lemon juice. Cook over medium heat until the cherries soften and release their juice (about 5-7 minutes).
Add cornstarch dissolved in a little water to thicken the mixture. Cook for another 1-2 minutes until it reaches your desired consistency.
If using canned cherries, simply drain the juice and set aside. You can lightly heat the cherries in a saucepan to enhance the flavor.
Let the cherry filling cool to room temperature.

3. Make the Whipped Cream Filling:

In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
Be careful not to overbeat, as it can turn into butter.

4. Assemble the Black Forest Roll Cake:

Carefully unroll the cooled cake. Spread an even layer of whipped cream over the entire surface, leaving a small border around the edges.
Spoon the cherry filling evenly over the whipped cream.
Gently roll the cake back up, this time without the towel, making sure it’s tightly rolled but not overly pressed.
Place the roll seam-side down on a serving platter.

5. Decorate and Serve:

Spread more whipped cream over the top of the rolled cake.
Garnish with additional cherries, chocolate shavings, and a dusting of cocoa powder for an extra festive touch.

Tips:

Make sure the cake is fully cooled before unrolling it; this prevents cracking.
If you don’t have a jelly roll pan, you can use a standard 9×13-inch pan, but the cake will be slightly thicker.
If you prefer a boozy flavor, you can brush the cake with a little cherry liqueur or kirsch before filling it.

This Heavenly Black Forest Roll Cake is a perfect balance of fluffy chocolate cake, sweet whipped cream, and tart cherry filling — a truly irresistible dessert!