Black Forest Roll Cake

Black Forest Roll Cake —a light, fluffy, and delicious twist on the classic Black Forest Cake! This rolled version combines soft chocolate cake, sweet whipped cream, and juicy cherries for a dessert that’s perfect for any occasion.

Ingredients:

For the Cake:

• 1/2 cup (65g) all-purpose flour
• 1/3 cup (40g) cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1 cup (200g) granulated sugar
• 1 tsp vanilla extract
• 1/4 cup (60ml) whole milk
• 2 tbsp (30g) unsalted butter, melted

For the Filling:

• 1 1/2 cups (360ml) heavy whipping cream
• 1/4 cup (30g) powdered sugar
• 1 tsp vanilla extract
• 1 jar (about 12 oz) cherry pie filling (or fresh cherries with a little sugar syrup)

For the Garnish:

• Shaved chocolate or cocoa powder (optional)
• Extra cherries for decoration

Instructions:

1. Prepare the Cake:

1. Preheat the oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large mixing bowl, beat the eggs and sugar with an electric mixer on medium speed until light and fluffy (about 5-6 minutes). Add the vanilla extract.
4. Gradually add the dry ingredients to the egg mixture, mixing on low speed until just combined.
5. In a small bowl, combine the milk and melted butter. Gently fold the milk mixture into the batter until smooth.
6. Pour the batter into the prepared pan, spreading it evenly.
7. Bake for 12-15 minutes, or until the cake springs back when touched. Keep an eye on it to avoid overbaking.
8. Once done, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
9. While the cake is still warm, gently roll it up in the towel, starting from one short end. Let it cool completely while rolled.

2. Make the Whipped Cream Filling:

1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

3. Assemble the Roll Cake:

1. Once the cake has cooled, carefully unroll it and spread a generous layer of whipped cream on the surface, leaving a small border around the edges.
2. Spoon cherry pie filling (or fresh cherries) evenly over the whipped cream.
3. Gently roll the cake back up, starting from the short end. Be careful not to tear the cake.

4. Decorate the Cake:

1. Once the cake is fully rolled, transfer it to a serving plate. Spread a thin layer of whipped cream over the top.
2. Garnish with more cherries and shaved chocolate or a dusting of cocoa powder for an extra touch.

Tips & Variations:

• For extra flavor: You can add a splash of kirsch (cherry liqueur) to the whipped cream for that traditional Black Forest touch.
• Make it lighter: Use Greek yogurt or mascarpone cheese in place of some of the whipped cream for a tangy, creamy twist.
• Storage: Keep the roll cake in the fridge for up to 3 days. It can also be frozen, but it’s best enjoyed fresh.

This Black Forest Roll Cake is the perfect combination of soft chocolate cake, creamy filling, and fruity cherries—a showstopper for any dessert table! Would you like to add a different fruit or maybe even a twist on the whipped cream?