Description
A sophisticated twist on the classic Black Forest cake, this elegant rolled version features a soft chocolate sponge filled with whipped cream and cherries, then finished with a rich chocolate drizzle.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for cream)
- 1 1/2 cups cherry pie filling or canned dark cherries (drained)
- 1/2 cup chocolate ganache or melted chocolate (for topping)
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat eggs and granulated sugar for 3–4 minutes until thick and pale.
- Gently fold in the dry ingredients, then add milk, melted butter, and vanilla, mixing just until smooth.
- Spread the batter evenly into the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched.
- Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then roll the cake up with the towel. Let cool completely.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cooled cake, spread whipped cream evenly over it, and top with cherries.
- Gently roll the cake back up, seam-side down.
- Drizzle with chocolate ganache and dust with powdered sugar before slicing and serving.
Notes
- Chill the cake roll for at least 1 hour before slicing for cleaner cuts.
- Use fresh cherries when in season for a brighter flavor.
- Add a splash of kirsch to the cherry filling for a traditional touch.
- Do not overbake the sponge to keep it flexible for rolling.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: German