Black Forest Cream Roll Cake
The Black Forest Cream Roll Cake is a delightful dessert that combines the rich flavors of chocolate, cream, and cherries. This Swiss roll features a soft and moist chocolate sponge cake filled with luscious whipped cream and cherries. It’s a perfect treat for any occasion, bringing a touch of elegance to your dessert table.
Why make this recipe?
Creating a Black Forest Cream Roll Cake is not only rewarding, but it also allows you to impress your family and friends with a beautiful and delicious dessert. The combination of flavors and textures makes it a crowd-pleaser. Plus, making a roll cake is easier than you might think, and once you try it, you’ll want to make it again and again!
How to prepare Black Forest Cream Roll Cake
Ingredients:
- 4 large eggs (🧈 room temperature)
- 1/2 cup (100g) granulated sugar (🍬)
- 1/4 cup (30g) all-purpose flour (🌾)
- 1/4 cup (25g) unsweetened cocoa powder (🍫)
- 1/2 tsp baking powder (🧂)
- 1/4 tsp salt (🧂)
- 1 tsp vanilla extract (🌼)
- Powdered sugar (for rolling) (🍚)
- 1 1/4 cups (300ml) cold heavy whipping cream (🥛)
- 2 tbsp powdered sugar (🍚)
- 1 tsp vanilla extract (🌼)
- 1 cup (200g) pitted cherries (🍒 fresh or canned, drained well)
- 3 tbsp cherry preserves or jam (🍒)
- Optional: 1–2 tbsp Kirsch (cherry brandy) (🍷)
- Shaved dark chocolate or chocolate curls (🍫)
- Extra whipped cream & cherries for topping (🍒🥛)
- Optional: A dusting of cocoa or powdered sugar (🍫)
Instructions:
- Preheat your oven to 350°F (175°C) and line a jelly roll pan (15×10 inches) with parchment paper.
- In a large bowl, beat the eggs and granulated sugar together on high speed until thick and pale, about 5 minutes.
- Gently sift in the flour, cocoa powder, baking powder, and salt. Fold it in carefully, being careful not to deflate the eggs.
- Add the vanilla extract and mix until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar.
- Gently peel off the parchment paper and roll the cake up in the towel from one short end to the other. Let it cool completely.
- In a separate bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled cake and spread the whipped cream evenly over it. Top with pitted cherries and a drizzle of cherry preserves or jam.
- Roll the cake back up carefully, placing it seam-side down. Chill in the fridge for at least 1 hour.
- Before serving, you can dust the cake with cocoa or powdered sugar and add the chocolate curls on top.
How to serve Black Forest Cream Roll Cake
Slice the Black Forest Cream Roll Cake into generous pieces and serve it on dessert plates. Consider adding a dollop of whipped cream and a few extra cherries for garnish. 🍰🍒
How to store Black Forest Cream Roll Cake
Store any leftover roll cake in an airtight container in the refrigerator for up to 3 days. If you have not yet sliced the cake, it will keep its shape better if left whole.
Tips for preparing Black Forest Cream Roll Cake
- Make sure your eggs are at room temperature to achieve maximum volume when beaten.
- If you’re using fresh cherries, ensure they are ripe and sweet for the best flavor.
- Don’t skip dusting the towel with powdered sugar; it will prevent the cake from sticking.
Variations
- You can add a layer of whipped chocolate ganache inside for an even richer flavor.
- Substitute the cherries with strawberries or raspberries for a different fruity twist.
FAQs
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake a day in advance and roll it up. Just fill it with cream and cherries on the day you plan to serve it.
Q: What if I don’t have Kirsch?
A: You can simply omit the Kirsch or substitute it with a splash of cherry juice for a non-alcoholic version.
Q: Can I freeze the Black Forest Cream Roll Cake?
A: Yes, you can freeze the unfilled rolled cake for up to 2 months. To serve, let it thaw in the fridge overnight, then fill and assemble as usual.