Elegant Black Forest Cake Roll
A delightful twist on the classic Black Forest cake, featuring a moist and chocolatey sponge cake filled with creamy cherry goodness, perfect for celebrations.
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
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.
