Decadent Black Forest Roll Cake
Ingredients:
For the Chocolate Sponge Cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1/4 cup whole milk
For the Cherry Filling:
- 1 cup pitted cherries, fresh or canned
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon cherry liqueur (optional)
For the Whipped Cream Filling:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Decoration:
- Shaved chocolate
- Whole cherries
Directions:
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- For the chocolate sponge cake: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In a large bowl, beat the eggs and granulated sugar until thick and pale. Mix in the vanilla extract and vegetable oil. Gradually fold in the dry ingredients, alternating with the milk, until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched. Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from a short side, roll up the cake with the towel and let it cool completely.
- For the cherry filling: In a small saucepan, combine the cherries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries are softened. Remove from heat and stir in the cherry liqueur, if using. Let cool completely.
- For the whipped cream filling: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- To assemble the cake: Unroll the cooled cake and spread the cherry filling evenly over the surface. Spread a layer of whipped cream over the cherry filling. Carefully re-roll the cake without the towel. Place the cake seam-side down on a serving platter.
- Frost the outside of the roll cake with the remaining whipped cream. Decorate with shaved chocolate and whole cherries. Refrigerate for at least 1 hour before serving to set the fillings and flavors.
- Prep Time: 30 minutes | Baking Time: 12 minutes | Total Time: 2 hours (including cooling and chilling time)
- Kcal: 350 kcal per slice | Servings: 10 servings
FAQs:
- What is a Heavenly Black Forest Roll Cake?
- A Heavenly Black Forest Roll Cake is a delightful dessert that combines the classic flavors of a Black Forest cake into a rolled format. It typically features a light chocolate sponge cake filled with whipped cream and cherries, then rolled up and often topped with more whipped cream, chocolate shavings, and cherries.
- How do I make a Heavenly Black Forest Roll Cake?
- To make a Heavenly Black Forest Roll Cake, start by baking a chocolate sponge cake in a jelly roll pan. Once baked, turn the cake out onto a clean kitchen towel dusted with powdered sugar and roll it up while it’s still warm. Allow it to cool completely. Unroll the cooled cake and spread a layer of whipped cream and cherries over it. Roll the cake back up, spread more whipped cream on top, and garnish with chocolate shavings and cherries. Chill before serving.
- Can I use canned cherries for the filling?
- Yes, you can use canned or jarred cherries for the filling. Sour cherries or morello cherries in light syrup or cherry pie filling work well. Drain the cherries and reserve the syrup to brush onto the sponge cake for added moisture and flavor.
- How do I prevent my roll cake from cracking?
- To prevent the roll cake from cracking, roll the cake while it is still warm and flexible. Use a clean kitchen towel dusted with powdered sugar to help roll the cake without sticking. Once cooled in the rolled shape, it will be easier to unroll, fill, and re-roll without cracking.
- How should I store a Heavenly Black Forest Roll Cake?
- Store a Heavenly Black Forest Roll Cake in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3-4 days. The cake is best served chilled. If you need to prepare it in advance, you can make the chocolate sponge cake and store it rolled up (without filling) at room temperature for a day. Assemble with the filling and toppings closer to the serving time for the best texture and flavor.
A Heavenly Black Forest Roll Cake offers a delightful twist on the traditional Black Forest cake, combining rich chocolate, fresh cherries, and creamy whipped filling in a beautiful rolled presentation.