Elegant Black Forest Cake Roll: Perfect for Celebrations
Short introduction
Black Forest Cake Roll is a delightful twist on the classic Black Forest cake, featuring a moist and chocolatey sponge cake filled with creamy cherry goodness. This dessert is not only pleasing to the eye but also decadent, making it an ideal treat for special occasions or gatherings.
Why you’ll love it
This Elegant Black Forest Cake Roll will won you over for its rich flavors and beautiful presentation. It combines the indulgence of chocolate, the tartness of cherries, and the creaminess of whipped cream. It’s a showstopper that everyone will enjoy. Plus, it’s relatively easy to make, which means you can impress your guests without much fuss.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar (for dusting the towel)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for the filling)
- 1 teaspoon vanilla extract (for the filling)
- 1/2 cup chopped cherries (fresh or jarred)
- 2 tablespoons kirsch or cherry juice (optional)
- 1/2 cup heavy cream (for ganache)
- 4 ounces dark or semi-sweet chocolate, chopped
- 1 tablespoon butter
- Whipped cream (optional, for piping)
- Whole cherries (for garnish)
- Chocolate curls or shavings (for garnish)
Substitutions & key variations
- You can use egg substitutes if you prefer a vegan version of the cake.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
- Fresh cherries can be substituted with frozen cherries; just make sure to thaw and drain excess moisture.
- For the ganache, you can replace dark chocolate with milk chocolate for a sweeter taste.
Step-by-step
Step 1
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Step 2
In a large bowl, beat the eggs and granulated sugar until light and fluffy. Add in the vanilla extract. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until fully combined.
Step 3
Spread the batter evenly onto the prepared pan, smoothing the top. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Step 4
While the cake is still warm, turn it onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake (with the towel inside). Let it cool completely.
Step 5
In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the chopped cherries and kirsch (if using).
Step 6
Unroll the cooled cake and spread the whipped cream filling evenly. Gently roll it back up without the towel and place it on a serving platter seam-side down.
Step 7
Heat the heavy cream until it’s just simmering. Pour it over the chopped chocolate and butter, stirring until smooth. Allow it to cool slightly.
Step 8
Drizzle the ganache over the cake roll. Optionally, garnish with piped whipped cream, whole cherries, and chocolate curls before slicing and serving.
Success tips
- Make sure to roll the cake while it’s still warm to prevent cracking.
- Use a light touch when folding the dry ingredients to maintain the cake’s fluffiness.
- Keep an eye on the baking time; overbaking can lead to a dry cake.
How to serve
Slice the Elegant Black Forest Cake Roll into thick pieces, showcasing the beautiful layers. Serve it chilled or at room temperature. A dollop of whipped cream and a few whole cherries on the side enhance the presentation and flavor.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake roll tastes delicious cold, so reheating isn’t necessary. For best results, enjoy it fresh!
Frequently Asked Questions
1. Can I make the cake roll ahead of time?
Yes! You can bake the cake a day in advance and fill it the next day. Just keep it stored in the fridge.
2. What if I don’t have kirsch?
If you don’t have kirsch, cherry juice can work as a substitute, or you can simply skip it altogether.
3. Can I use a different flavor of extract?
Absolutely! Feel free to experiment with other extracts, such as almond or mint, for a unique twist.
4. How thick should the ganache be?
Let the ganache cool until it thickens to a drizzling consistency. If it’s too thick, you can gently reheat it.
5. Is it possible to freeze the cake roll?
While it’s best enjoyed fresh, you can freeze the unfilled cake roll for up to 1 month. Wrap it tightly in plastic wrap and foil.
Nutrition notes / equivalents
Depending on the ingredients you use and portion size, the nutritional values will vary. For a healthier twist, consider using reduced-fat cream or sugar substitutes.
Conclusion
This Elegant Black Forest Cake Roll is a wonderful blend of flavors and textures, perfect for any celebration. Its moist chocolate layers and luscious cherry filling create a delightful experience for anyone who tries it. Don’t hesitate to give this recipe a try and impress your friends and family!
Links to related recipes
- Classic Black Forest Cake
- Chocolate Swiss Roll
- Cherry Cream Cheese Tart
- Chocolate Ganache Brownies
- Whipped Cream Fruit Salad
Elegant Black Forest Cake Roll
Ingredients
For the cake
- 4 large large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons powdered sugar (for dusting the towel)
For the filling and ganache
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for the filling)
- 1 teaspoon vanilla extract (for the filling)
- ½ cup chopped cherries (fresh or jarred)
- 2 tablespoons kirsch or cherry juice (optional)
- ½ cup heavy cream (for ganache)
- 4 ounces dark or semi-sweet chocolate, chopped
- 1 tablespoon butter
For decoration
- Whipped cream (optional, for piping)
- Whole cherries (for garnish)
- Chocolate curls or shavings (for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and granulated sugar until light and fluffy. Add in the vanilla extract. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until fully combined.
- Spread the batter evenly onto the prepared pan, smoothing the top. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is still warm, turn it onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake (with the towel inside). Let it cool completely.
Filling and Assembly
- In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the chopped cherries and kirsch (if using).
- Unroll the cooled cake and spread the whipped cream filling evenly. Gently roll it back up without the towel and place it on a serving platter seam-side down.
Ganache Preparation
- Heat the heavy cream until it’s just simmering. Pour it over the chopped chocolate and butter, stirring until smooth. Allow it to cool slightly.
- Drizzle the ganache over the cake roll. Optionally, garnish with piped whipped cream, whole cherries, and chocolate curls before slicing and serving.
Notes
Black Forest Cake Roll
Ingredients
For the cake
- 4 large large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons powdered sugar (for dusting the towel)
For the filling and ganache
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for the filling)
- 1 teaspoon vanilla extract (for the filling)
- ½ cup chopped cherries (fresh or jarred)
- 2 tablespoons kirsch or cherry juice (optional)
- ½ cup heavy cream (for ganache)
- 4 ounces dark or semi-sweet chocolate, chopped
- 1 tablespoon butter
For decoration
- Whipped cream (optional, for piping)
- Whole cherries (for garnish)
- Chocolate curls or shavings (for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and granulated sugar until light and fluffy. Add in the vanilla extract. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until fully combined.
- Spread the batter evenly onto the prepared pan, smoothing the top. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is still warm, turn it onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake (with the towel inside). Let it cool completely.
Filling and Assembly
- In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the chopped cherries and kirsch (if using).
- Unroll the cooled cake and spread the whipped cream filling evenly. Gently roll it back up without the towel and place it on a serving platter seam-side down.
Ganache Preparation
- Heat the heavy cream until it’s just simmering. Pour it over the chopped chocolate and butter, stirring until smooth. Allow it to cool slightly.
- Drizzle the ganache over the cake roll. Optionally, garnish with piped whipped cream, whole cherries, and chocolate curls before slicing and serving.