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Elegant Black Forest Cake Roll

Elegant Black Forest Cake Roll

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Indulge in the delightful experience of crafting an Elegant Black Forest Cake Roll, a remarkable dessert that combines rich chocolate sponge with luscious whipped cream and juicy cherries. This stunning cake roll is perfect for any occasion, from birthdays to festive gatherings. With its soft, airy texture and the harmonious balance of flavors, each slice promises to transport you to a charming café filled with mouthwatering aromas. Impress your guests with this show-stopping treat that’s as beautiful as it is delicious!

Ingredients

Scale
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for cream)
  • 1 teaspoon vanilla extract (for cream)
  • 1/2 cup chopped cherries (fresh or jarred)
  • Optional: 2 tablespoons cherry juice
  • For ganache: 1/2 cup heavy cream
  • 4 ounces dark chocolate (chopped)
  • 1 tablespoon butter

Instructions

  1. Preheat your oven to 350°F (175°C) and line a jelly roll pan (10×15 inches) with parchment paper.
  2. In a large bowl, beat eggs and granulated sugar until light and fluffy. Mix in vanilla extract.
  3. Sift together flour, cocoa powder, baking powder, and salt; gently fold into the egg mixture.
  4. Spread batter evenly in the prepared pan and bake for about 10 minutes until springy.
  5. Invert the cake onto a clean kitchen towel dusted with powdered sugar; carefully peel off parchment.
  6. Roll the cake tightly with the towel; let cool completely.
  7. Whip heavy cream with powdered sugar and vanilla until stiff peaks form; fold in cherries.
  8. Unroll the cake, spread whipped cream mixture over it, then roll again without the towel.
  9. For ganache, heat cream until simmering; pour over chopped chocolate and butter; stir until smooth.
  10. Drizzle ganache over the rolled cake; garnish as desired.

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