Elegant Black Forest Cake Roll
This Elegant Black Forest Cake Roll combines rich chocolate sponge with a light cream filling and cherries, 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 the oven to 350°F (175°C). Grease a jelly roll pan and line it with parchment paper.
- In a bowl, beat the eggs and sugar until light and fluffy. Add vanilla extract.
- In another bowl, combine flour, cocoa powder, baking powder, and salt. Gradually fold into the egg mixture.
- Spread the batter evenly in the prepared pan. Bake for 12-15 minutes.
- Dust a clean kitchen towel with powdered sugar. Turn the baked cake onto the towel and remove the parchment paper. Roll the cake with the towel and let it cool.
- For the filling, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Fold in chopped cherries and kirsch or cherry juice if using.
- Unroll the cooled cake and spread the filling evenly over it. Roll it back up without the towel.
- For the ganache, heat the heavy cream until simmering, then pour over the chopped chocolate and stir until smooth. Add butter and mix well.
- Pour ganache over the rolled cake and decorate with whipped cream, whole cherries, and chocolate curls.
Notes
Chill the cake before serving for better slicing. You can use different fruits for the filling.