Black Forest Roll Cake – A Chocolate & Cherry Delight

1. Make the Chocolate Sponge Cake:

1. Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Beat the eggs and sugar: In a large bowl, beat the eggs and sugar on high speed for 5-7 minutes, until the mixture is light and fluffy.
3. Sift the dry ingredients: In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
4. Fold the dry ingredients into the wet mixture: Gradually fold the sifted dry ingredients into the egg mixture, being careful not to deflate the batter. Add the vanilla extract and gently mix to combine.
5. Bake: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
6. Roll the cake: While the cake is baking, dust a clean kitchen towel with powdered sugar. Once the cake is done, remove it from the oven, turn it out onto the towel, and peel off the parchment paper. Carefully roll the cake up in the towel and let it cool completely.

2. Prepare the Whipped Cream Filling:

1. Whip the cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Add the cherries: Gently fold the chopped cherries (and cherry juice or liqueur, if using) into the whipped cream.

3. Assemble the Roll Cake:

1. Unroll the cake: Once the cake is fully cooled, carefully unroll it from the towel.
2. Spread the filling: Evenly spread the whipped cream mixture over the surface of the cake, leaving a small border around the edges.
3. Re-roll the cake: Gently roll the cake back up, being careful not to tear it. The seam should be on the bottom.

4. Garnish and Serve:

1. Add whipped cream on top: Spread a thin layer of whipped cream over the top of the cake.
2. Garnish: Decorate with chocolate shavings or curls and top with whole cherries for that classic Black Forest look.
3. Chill: Refrigerate the cake for at least 30 minutes before slicing to let the flavors set.

Serving Tips:

• Slice carefully: Use a sharp knife to slice the cake neatly, cleaning the knife between cuts to ensure clean, even slices.
• Chill well: The cake is best served chilled, so keep it refrigerated until serving.
• Extra indulgence: For extra indulgence, drizzle some cherry syrup or warm chocolate sauce on top before serving.

This Black Forest Roll Cake combines the flavors of a classic Black Forest cake in a new, fun, and easy-to-eat form. It’s the perfect treat for any occasion! Would you like to explore variations, such as adding almond flour or a different filling? 😊

video instructions available below
Instructions