Imagine a dessert that combines the rich, velvety chocolate of a classic cake with the elegant spiral of a perfectly rolled masterpiece. The Black Forest Cake Roll is not just a dessert—it's a culinary adventure that transports you straight to the heart of Germany's most beloved sweet tradition. With its luscious layers of chocolate sponge, billowy whipped cream, and burst of cherry flavor, this show-stopping treat is guaranteed to impress your guests and satisfy even the most discerning sweet tooth.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: German
Serves: 10 servings
Ingredients
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 cup cherry pie filling
- Chocolate shavings for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, allowing slight overhang on the sides.
- In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on high speed for 5-6 minutes until the mixture becomes pale, thick, and forms ribbons when the beater is lifted.
- Sift together all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
- Spread the batter evenly into the prepared pan, ensuring a smooth and uniform surface. Tap the pan gently to remove any air bubbles.
- Bake for 12-15 minutes or until the cake springs back when lightly touched. Do not overbake, as this can cause cracking.
- While the cake is still hot, dust a clean kitchen towel with cocoa powder. Immediately invert the cake onto the towel and carefully peel off the parchment paper.
- Starting from the short end, roll the cake with the towel, creating a spiral. Allow the cake to cool completely in this rolled position, which helps prevent cracking.
- Whip heavy cream with powdered sugar until stiff peaks form. Refrigerate until ready to use.
- Once cooled, carefully unroll the cake and spread a layer of whipped cream, leaving a small border around the edges.
- Spread cherry pie filling evenly over the whipped cream layer.
- Gently re-roll the cake, using the towel to help guide and support the rolling process.
- Place the cake seam-side down on a serving platter. Cover and refrigerate for at least 1 hour to set.
- Before serving, dust with additional cocoa powder and garnish with chocolate shavings.
- Slice and serve chilled. Store any remaining cake roll in the refrigerator for up to 3 days.
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature before beating. This helps create a more voluminous and stable cake batter.
- Gentle Folding Technique: When incorporating dry ingredients, use a light, folding motion to preserve the air bubbles. This keeps your cake light and fluffy.
- Quick Cooling is Key: Roll the cake while it's still warm to prevent cracking. The residual heat makes the cake more pliable.
- Whipped Cream Perfection: Chill your mixing bowl and whisk before whipping cream for faster, more stable peaks.
- Avoid Soggy Bottoms: Let the cherry filling drain slightly to prevent excess liquid from making your cake roll soggy.
- Presentation Matters: Use a fine-mesh sieve for dusting cocoa powder for a professional, elegant finish.
- Make Ahead: This cake actually tastes better after chilling for a few hours, so it's perfect for advance preparation.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 110mg
