Elegant Black Forest Cake Roll
This Elegant Black Forest Cake Roll features a rich chocolate sponge filled with creamy cherries and topped with chocolate ganache.
Equipment
- Oven
- Mixer
Ingredients
For the 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
For the 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
For the Chocolate Ganache
- ½ cup heavy cream
- 4 ounces dark or semi-sweet chocolate chopped
- 1 tablespoon butter
For Decoration
- Whipped cream optional, for piping
- Whole cherries
- Chocolate curls or shavings
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar until thick and pale. Add vanilla extract and mix.
- Sift together the flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
- Pour the batter onto the prepared baking sheet and spread evenly. Bake for 15 minutes.
- Dust a clean kitchen towel with powdered sugar. Once baked, invert the cake onto the towel and roll it up with the towel. Let it cool.
- For the filling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold in the chopped cherries and kirsch or cherry juice.
- Unroll the cooled cake carefully and spread the filling evenly over it. Roll the cake back up without the towel.
- For the ganache, heat the heavy cream until just boiling. Pour it over the chopped chocolate and butter. Stir until smooth.
- Drizzle the ganache over the rolled cake. Decorate with whipped cream, whole cherries, and chocolate curls if desired.
Notes
For a richer flavor, use dark chocolate for the ganache. You can also add more cherries for a fruitier filling.