Description
A stunning and elegant Black Forest Cake Roll, featuring a rich chocolate sponge, fluffy whipped cream, and tart cherries, rolled into a beautiful swirl.
Ingredients
Scale
- 4 large eggs, separated
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract (for cake batter)
- ½ cup all-purpose flour, sifted
- ¼ cup unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons powdered sugar (for dusting towel)
- 1 cup heavy cream or whipping cream, very cold
- 2 tablespoons powdered sugar, sifted (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- ½ cup chopped cherries (fresh or jarred)
- 2 tablespoons cherry juice (optional, non-alcoholic alternative to Kirsch)
- ½ cup heavy cream or whipping cream, very cold (for additional frosting)
- 4 ounces dark or semi-sweet chocolate, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, extending slightly over the edges, and lightly grease the parchment.
- In a large bowl, beat the 4 egg yolks with ½ cup of the granulated sugar until pale yellow, thick, and increased in volume (about 3-5 minutes). Gently fold in 1 teaspoon vanilla extract. In a separate medium bowl, whisk together the sifted all-purpose flour, unsweetened cocoa powder, baking powder, and salt; gradually fold into the egg yolk mixture until just combined. In a very clean separate bowl, beat the 4 egg whites until soft peaks form, then gradually add the remaining ¼ cup granulated sugar, beating until stiff, glossy peaks form. Gently fold one-third of the whipped egg whites into the chocolate batter to lighten it, then fold in the remaining whites in two additions until just combined, being careful not to deflate the air.
- Pour the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back lightly when gently touched in the center. Do not overbake to ensure the cake remains moist and flexible for rolling.
- While the cake is baking, lay a clean, lint-free kitchen towel (approx. 18×24 inch) on a flat surface and generously dust it with 2 tablespoons powdered sugar.
- Immediately after removing the cake from the oven, carefully invert it onto the prepared powdered sugar-dusted towel. Gently peel off the parchment paper. While still warm, start from one of the shorter ends and carefully roll the cake up tightly with the towel inside. Place the rolled cake, seam-side down, on a wire rack and allow it to cool completely to room temperature (about 1 to 1.5 hours).
- Chill a mixing bowl and whisk attachment in the freezer for 10-15 minutes. Pour 1 cup of the very cold heavy cream and the ½ cup heavy cream into the chilled bowl. Add 2 tablespoons sifted powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until stiff peaks form. Be careful not to over-whip.
- In a small bowl, combine the ½ cup chopped cherries with 2 tablespoons cherry juice (if using). This simple mix will be layered into the cake.
- Once the cake is completely cool, gently unroll it. Carefully spread about two-thirds of the prepared whipped cream evenly over the entire surface of the cake, leaving about a ½-inch border clear around the edges. Spoon the cherry filling over the whipped cream, distributing evenly and leaving a small border.
- Starting from the same short end you began with, gently and carefully re-roll the cake (without the towel), making it as snug as possible. Place the rolled cake seam-side down on a serving platter. Chill for at least 30 minutes in the refrigerator to firm up.
- Retrieve the chilled cake. Use the remaining whipped cream to frost the top and sides of the cake roll, creating swirls or a smooth finish. Liberally sprinkle the 4 ounces of chopped dark chocolate over the top and sides for a classic Black Forest aesthetic. Chill the finished cake for at least 1 hour (preferably 2-3 hours) before slicing and serving with a sharp, warm knife for neat cuts.
Notes
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg