Indulge in the rich combination of chocolate, whipped cream, and cherries with this elegant Black Forest Roll Cake. Perfect for celebrations or simply treating yourself, this dessert is as beautiful as it is delicious!
Why You’ll Love This Recipe
- Sophisticated Presentation: This rolled cake adds a touch of elegance to any occasion.
- Classic Flavor Combination: The timeless blend of chocolate, cherries, and cream is a crowd-pleaser.
- Easy to Make: With clear steps, this recipe is approachable for home bakers.
- Customizable: Add extra toppings or change the filling to suit your preferences.
- Light and Fluffy: A tender chocolate sponge cake with creamy filling makes for a melt-in-your-mouth dessert.
Ingredients
For the Cake:
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/4 cup vegetable oil
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 jar (about 14 oz) cherry pie filling
For the Topping:
- Chocolate shavings or grated chocolate
- Extra cherries for garnish
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk the eggs, sugar, vanilla extract, milk, and vegetable oil until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from one short end, gently roll the cake in the towel to form a log. Let it cool completely.
Make the Filling:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled cake and spread the whipped cream evenly over the surface.
- Spoon cherry pie filling over the whipped cream, spreading it evenly but leaving a small border around the edges.
Assemble:
- Roll the cake back up gently, using the towel to guide it. Transfer the rolled cake to a serving platter.
Decorate:
- Top the roll cake with whipped cream, chocolate shavings, and cherries for garnish.
Serve:
- Slice and enjoy this decadent dessert!
Servings and Timing
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Servings: 10 slices
Variations
- Alcohol-Infused: Brush the cake with cherry liqueur or kirsch before adding the filling for a boozy twist.
- Fruit Options: Substitute the cherry pie filling with raspberry or strawberry preserves.
- Dairy-Free: Use dairy-free whipped cream and milk for a lactose-free version.
- Extra Chocolate: Add a drizzle of chocolate ganache over the top for added richness.
- Nutty Flavor: Sprinkle chopped almonds or hazelnuts over the whipped cream filling.
Storage/Reheating
- Storage: Store the roll cake in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the cake tightly in plastic wrap and foil before freezing. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
- Reheating: Serve cold or bring to room temperature; reheating is not recommended for whipped cream-filled desserts.
FAQs
1. Can I use a different size pan?
A 15×10-inch jelly roll pan is ideal, but you can use a similar-sized pan. Adjust the baking time as needed.
2. How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a towel dusted with powdered sugar helps prevent cracking.
3. Can I use fresh cherries instead of pie filling?
Yes, cook fresh cherries with sugar and a bit of cornstarch to make a homemade filling.
4. Why is my whipped cream runny?
Ensure your cream and bowl are well chilled before whipping to achieve stiff peaks.
5. Can I make this cake ahead of time?
Yes, assemble the cake up to a day in advance and store it in the refrigerator. Add toppings just before serving.
6. What’s the best way to slice the cake?
Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
7. Can I skip the chocolate shavings?
Yes, but they add a lovely texture and flavor. You can substitute with cocoa powder or leave the cake plain.
8. Is the cake suitable for freezing?
Yes, but wrap it tightly and thaw in the fridge to maintain its texture and flavor.
9. What’s the best way to transport this cake?
Keep the cake chilled in a sturdy container to maintain its shape and freshness.
10. Can I use a boxed cake mix?
Yes, a chocolate boxed cake mix can save time. Adjust the quantities to fit the jelly roll pan and follow the rolling instructions.
Conclusion
This Black Forest Roll Cake is a show-stopping dessert with a perfect balance of flavors and textures. Its tender chocolate sponge, luscious whipped cream, and tangy cherry filling make it an irresistible treat for any celebration. Impress your guests or enjoy it as a special indulgence—you can’t go wrong with this delightful roll cake!
Print
Black Forest Roll Cake
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 10 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: German-inspired
- Diet: Vegetarian
Description
Delight your taste buds with this Black Forest Roll Cake, a perfect blend of rich chocolate sponge, fluffy whipped cream, and cherry pie filling. An elegant dessert for any celebration, topped with chocolate shavings and cherries!
Ingredients
For the Cake:
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/4 cup vegetable oil
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 jar (about 14 oz) cherry pie filling
For the Topping:
- Chocolate shavings or grated chocolate
- Extra cherries for garnish
Instructions
Make the Cake:
- Preheat Oven: Preheat to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- Combine Dry Ingredients: In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- Mix Wet Ingredients: In a large bowl, whisk eggs, sugar, vanilla extract, milk, and vegetable oil until smooth.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Bake: Pour the batter into the prepared pan, spreading evenly. Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
- Roll the Cake: Turn the hot cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake in the towel, starting from one short end. Let cool completely.
Make the Filling:
- Whip Cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fill Cake: Unroll the cooled cake and spread whipped cream evenly over it. Spoon cherry pie filling over the whipped cream.
Assemble:
- Roll Up: Roll the cake back up gently, using the towel to guide it. Transfer to a serving platter.
Decorate:
- Top: Spread or pipe whipped cream over the roll. Garnish with chocolate shavings and extra cherries.
Serve:
- Enjoy: Slice into elegant portions and serve.
Notes
- Cooling Tip: Be gentle when rolling to avoid cracks; the towel prevents sticking.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days.
- Customizable: Add kirsch (cherry liqueur) to the whipped cream for an authentic Black Forest flavor.
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