A perfect harmony of dark chocolate and bright cherries, this Black Forest Cake Roll is a treat that feels as special as it tastes. The smooth whipped cream and juicy cherry filling wrap inside a light, spongy chocolate cake, creating a dessert that delights every bite.
I remember the first time I made this cake roll—carefully folding the batter and waiting for the scent of cocoa to fill the kitchen. When I sliced it and saw the swirling cream and cherries, every moment of patience felt worthwhile. It’s a dessert that turns ordinary days into celebrations.
Why You’ll Love It:
– Light and spongy texture that melts in your mouth
– The perfect balance of rich chocolate and tart cherry flavor
– Elegant presentation with whipped cream rosettes and glossy cherries
– Made with simple ingredients you can trust
Made to be enjoyed without fuss, this cake roll comes together with a straightforward baking method that lets the flavors shine.
PrintBlack Forest Cake Roll
A light and spongy chocolate cake rolled with smooth whipped cream and juicy cherry filling, topped with whipped cream rosettes, cherries, and dark chocolate shavings.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 slices 1x
Ingredients
4 large Eggs
3/4 cup Granulated sugar
3/4 cup All-purpose flour
1/4 cup Cocoa powder
1 teaspoon Baking powder
1/4 teaspoon Salt
1 cup Heavy cream
1/4 cup Powdered sugar
1 teaspoon Vanilla extract
1 cup Pitted sour cherries
2 tablespoons Kirsch (cherry brandy)
1/4 cup Dark chocolate shavings
Instructions
Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
In a large bowl, beat eggs and granulated sugar until thick and pale.
Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
Pour batter into prepared pan and spread evenly.
Bake for 12-15 minutes until the cake springs back when touched.
Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper.
Roll the cake with the towel from the short side. Let cool completely rolled.
Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Mix pitted sour cherries with Kirsch.
Unroll the cooled cake and spread whipped cream evenly over it.
Scatter cherry mixture over the cream, then gently re-roll the cake without the towel.
Place the roll on a serving plate diagonally.
Top with whipped cream rosettes, cherries, and dark chocolate shavings.
Drizzle a small amount of cherry syrup beside the roll for garnish.
FAQ
Q: Can I prepare the cake roll ahead of time?
A: Yes, you can bake and assemble it a day in advance. Keep it refrigerated and covered to maintain freshness.
Q: How should I store leftovers?
A: Store any leftovers in an airtight container in the fridge for up to 3 days. Let it sit at room temperature for a few minutes before serving.
Don’t forget to save or print this recipe for your next special occasion, and get ready to delight in every slice.