My earliest memory of Black Forest cake involves sneaking bites of cherries from the top while my mom wasn’t looking. The rich chocolate and creamy filling always felt like such a treat, reserved for special occasions. I remember the pure joy of that first taste, the perfect combination of sweet and slightly tart.
Years later, I wanted to recreate that magic but with a fun twist. That’s how I landed on this elegant black forest cake roll. It captures all the classic flavors in a beautiful, shareable dessert.
This black forest cake roll is easier to make than a traditional layer cake, and it’s just as impressive. Plus, you get a perfect cherry-to-cake ratio in every slice! If you are in the mood for something more savory, why not try this cajun potato soup recipe?
Why you’ll love this Elegant Black Forest Cake Roll
- It’s a stunning dessert that’s perfect for parties and special occasions. Impress your guests with the beautiful swirl and classic flavors.
- The light and airy chocolate sponge cake is surprisingly easy to make, even for beginner bakers.
- The combination of rich chocolate, sweet whipped cream, and juicy cherries is a taste sensation. The black forest cake roll is a definite crowd-pleaser.
- You can easily customize the filling with your favorite fruits or extracts. Consider adding a touch of orange zest for a bright citrus note.
- This recipe is a fun twist on a classic, offering a new way to enjoy the beloved Black Forest cake.
Ingredients
- 6 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon almond extract
- 1 (15 ounce) can pitted cherries, drained and halved
- 2 ounces semi-sweet chocolate, shaved or grated
Directions
Step 1
Black forest cake roll makes every moment feel indulgent. Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides. This makes it easier to remove the cake later.
Step 2
In a large bowl, beat egg yolks with 1/2 cup of the granulated sugar until pale and thick. This step is crucial for a tender cake.
Step 3
Stir in vanilla extract. This adds a lovely depth of flavor.
Step 4
In a separate bowl, whisk together flour, cocoa powder, and salt. This ensures that the dry ingredients are evenly distributed.
Step 5
In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until stiff, glossy peaks form. Be careful not to overbeat the egg whites, or they will become dry.
Step 6
Gently fold the dry ingredients into the egg yolk mixture. Be careful not to overmix; this can deflate the batter.
Step 7
Then, gently fold in the beaten egg whites in two additions, being careful not to deflate the batter. This ensures a light and airy cake.
Step 8
Pour the batter into the prepared pan and spread evenly. Use an offset spatula to ensure the batter reaches all corners.
Step 9
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Watch the cake carefully to prevent it from overbaking.
Step 10
While the cake is baking, prepare a clean kitchen towel dusted generously with powdered sugar. This will prevent the cake from sticking when you invert it.
Step 11
Once the cake is baked, immediately invert it onto the prepared towel. Act quickly to prevent the cake from sticking to the pan.
Step 12
Carefully peel off the parchment paper. Be gentle to avoid tearing the cake.
Step 13
Starting from one short end, roll up the cake tightly with the towel. This helps the cake retain its shape.
Step 14
Let it cool completely. This is essential for preventing the whipped cream from melting later.
Step 15
While the cake cools, prepare the filling. In a large bowl, beat heavy cream with powdered sugar and almond extract until stiff peaks form. Make sure the cream is cold for best results.
Step 16
Gently unroll the cooled cake. Be careful not to crack it.
Step 17
Spread the whipped cream evenly over the cake, leaving a 1-inch border on one end. This prevents the filling from oozing out when you roll it up.
Step 18
Sprinkle the drained cherries over the whipped cream. Distribute them evenly for the best flavor in every bite.
Step 19
Starting from the filled end, roll the cake back up tightly, without the towel. Use gentle but firm pressure to create a tight roll.
Step 20
Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set. This allows the flavors to meld and the cake to firm up.
Step 21
Before serving, dust the cake roll with powdered sugar and sprinkle with shaved chocolate. This adds a beautiful finishing touch.
Step 22
Slice and enjoy your delicious black forest cake roll!
Variations, pairings, and serving ideas
Variations
For a mocha twist, add a tablespoon of instant coffee powder to the dry ingredients. This will enhance the chocolate flavor and add a hint of coffee. You can also use different types of chocolate, such as milk chocolate or dark chocolate, depending on your preference.
Consider adding a layer of cherry jam or preserves underneath the whipped cream for an extra burst of cherry flavor. You could also use other fruits like raspberries or blackberries in place of the cherries. This will create a unique and delicious flavor combination.
If you prefer a less sweet cake roll, reduce the amount of powdered sugar in the whipped cream. You can also add a tablespoon of cocoa powder to the whipped cream for a richer chocolate flavor. A splash of coffee liqueur added to the cream can also enhance the taste.
Pairings
This elegant black forest cake roll pairs perfectly with a cup of freshly brewed coffee or tea. The rich chocolate and creamy filling complement the warm beverage beautifully. A glass of cold milk is also a classic pairing.
For a more decadent experience, serve the cake roll with a scoop of vanilla ice cream or whipped cream. You can also drizzle it with chocolate sauce or caramel sauce for an extra touch of sweetness. A sprinkle of chopped nuts would add a satisfying crunch.
You can also serve this black forest cake roll alongside other desserts, such as cookies or brownies. Check out this delicious cookie butter pie recipe on Fork Haven for another great dessert option here. The variety of flavors and textures will make for a memorable dessert spread.
Serving ideas
For an elegant presentation, slice the cake roll into even pieces and arrange them on a platter. Garnish with fresh cherries, chocolate shavings, and a dusting of powdered sugar. A sprig of mint can add a pop of color.
Serve the cake roll chilled for the best flavor and texture. You can also warm it slightly in the microwave for a few seconds before serving. This will make the chocolate even more decadent and the whipped cream even creamier.
Consider serving the cake roll as part of a dessert buffet for a special occasion. It’s a show-stopping dessert that’s sure to impress your guests. You can also package individual slices in small boxes as party favors.
Storage and make-ahead tips
Storage
Store leftover cake roll in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap to prevent it from drying out. The cake may become slightly softer over time, but it will still be delicious.
You can also freeze the cake roll for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
If you notice any condensation on the cake roll after refrigerating or freezing, gently pat it dry with a paper towel before serving. This will prevent the chocolate shavings from becoming soggy.
Make-ahead
You can bake the chocolate sponge cake a day in advance and store it tightly wrapped at room temperature. Just make sure it is completely cool before wrapping. This will save you time on the day you plan to serve the cake roll.
The whipped cream filling can also be made a few hours in advance and stored in the refrigerator. Just be sure to beat it again briefly before using to ensure it’s light and fluffy. However, it’s best to assemble the cake roll no more than a few hours before serving to prevent the cake from becoming soggy.
You can also shave the chocolate and drain the cherries a day in advance. Store them separately in airtight containers in the refrigerator. This will make the assembly process even quicker and easier.
Common mistakes when making Elegant Black Forest Cake Roll
- Overbaking the cake: This will make the cake dry and brittle, making it difficult to roll without cracking. Be sure to bake the cake for only 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Not rolling the cake while it’s still warm: If you wait until the cake is completely cool, it will be more likely to crack when you roll it. Roll the cake up tightly with the towel immediately after removing it from the oven.
- Overfilling the cake: Too much filling will make it difficult to roll the cake without it oozing out. Spread the whipped cream evenly over the cake, leaving a 1-inch border on one end.
- Not chilling the cake roll long enough: This allows the flavors to meld and the cake to firm up, making it easier to slice and serve. Refrigerate the cake roll for at least 1 hour before serving.
- Using cold eggs for the cake batter: Room temperature eggs are important when making a cake. They form an emulsion more easily, which traps air and produces a lighter batter and softer crumb.
Final notes
This elegant black forest cake roll is a truly special dessert. The combination of rich chocolate, creamy filling, and juicy cherries is simply irresistible. I hope this recipe brings as much joy to your kitchen as it has to mine.
Don’t be intimidated by the rolling process – with a little practice, you’ll be a pro in no time! And remember, even if the cake cracks a little, it will still taste amazing.
So, gather your ingredients, preheat your oven, and get ready to create a show-stopping dessert that will impress your friends and family. You’ve got this!
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Elegant Black Forest Cake Roll
Indulge in this elegant Black Forest Cake Roll, a delightful twist on the classic Black Forest cake. A light and airy chocolate sponge cake is filled with whipped cream and juicy cherries, then rolled to perfection for a stunning dessert.
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 6 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon almond extract
- 1 (15 ounce) can pitted cherries, drained and halved
- 2 ounces semi-sweet chocolate, shaved or grated
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, beat egg yolks with 1/2 cup of the granulated sugar until pale and thick. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until stiff, glossy peaks form.
- Gently fold the dry ingredients into the egg yolk mixture. Then, gently fold in the beaten egg whites in two additions, being careful not to deflate the batter.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel dusted generously with powdered sugar.
- Once the cake is baked, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one short end, roll up the cake tightly with the towel. Let it cool completely.
- While the cake cools, prepare the filling. In a large bowl, beat heavy cream with powdered sugar and almond extract until stiff peaks form.
- Gently unroll the cooled cake. Spread the whipped cream evenly over the cake, leaving a 1-inch border on one end. Sprinkle the drained cherries over the whipped cream.
- Starting from the filled end, roll the cake back up tightly, without the towel. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
- Before serving, dust the cake roll with powdered sugar and sprinkle with shaved chocolate. Slice and enjoy!
Notes
For a richer flavor, you can brush the cake with cherry syrup before adding the whipped cream. Store leftover cake roll in the refrigerator for up to 3 days. You can use fresh cherries instead of canned, if available. If you don’t have almond extract, vanilla extract can be used instead.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg