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Elegant Black Forest Cake Roll Recipe

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4 from 29 reviews

This Elegant Black Forest Cake Roll is a sophisticated twist on the classic dessert, featuring a light and airy chocolate sponge cake rolled with a luscious cherry and whipped cream filling, finished with a rich chocolate ganache and decorated with whipped cream, whole cherries, and chocolate curls. Perfect for special occasions or as an indulgent treat, it combines the best of chocolate and fruit in a visually stunning presentation.

Ingredients

Chocolate Sponge Cake:

  • 4 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)

Filling:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup chopped cherries (fresh or jarred)
  • 2 tablespoons kirsch or cherry juice (optional)

Chocolate Ganache:

  • ½ cup heavy cream
  • 4 ounces dark or semi-sweet chocolate, chopped
  • 1 tablespoon butter

Decoration:

  • Whipped cream (optional, for piping)
  • Whole cherries
  • Chocolate curls or shavings

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
  2. Make the Sponge Cake Batter: In a large bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy. Add vanilla extract and mix well. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure there are no lumps. Gently fold the dry ingredients into the egg mixture carefully so as not to deflate the batter.
  3. Bake the Cake: Spread the batter evenly into the prepared pan, smoothing the surface. Bake in the preheated oven for 10-12 minutes, or until the cake springs back lightly when touched.
  4. Roll the Cake while Warm: Immediately after baking, turn the cake out onto a kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake and towel together to form a spiral. Let it cool completely in this rolled position to set the shape.
  5. Prepare the Cherry Whipped Cream Filling: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the chopped cherries and kirsch or cherry juice if using, to combine flavors without losing the cream’s fluffiness.
  6. Assemble the Cake Roll: Unroll the cooled cake carefully and spread the cherry whipped cream filling evenly across the surface. Roll the cake back up tightly but gently, this time without the towel, and place it seam-side down on a serving platter.
  7. Make the Chocolate Ganache: Heat the heavy cream in a small saucepan until it just starts to simmer. Pour the hot cream over the chopped chocolate and butter, stirring continuously until the chocolate and butter melt completely and the mixture is smooth and glossy. Allow the ganache to cool slightly before use.
  8. Decorate the Cake: Drizzle the cooled ganache generously over the top of the cake roll. Use piped whipped cream to decorate as desired, then garnish with whole cherries and chocolate curls or shavings for an elegant finish.
  9. Chill and Serve: Refrigerate the finished cake roll for at least 30 minutes to set the filling and ganache before slicing into neat pieces and serving.

Notes

  • Roll the cake while it is still warm to prevent cracking and ensure it holds its shape.
  • If kirsch is not available or preferred, substitute with cherry juice or omit for a non-alcoholic version.
  • Use freshly whipped cream for the best texture in the filling, beating it just until stiff peaks form.
  • Ensure the ganache is cool enough to drip but still pourable for a smooth finish.
  • This cake roll is best served within 2 days and kept refrigerated to maintain freshness.

Find it online: https://flavorspath.com/elegant-black-forest-cake-roll-recipe/