Elegant Black Forest Cake Roll (Printable Version)
Chocolate sponge with cherry whipped cream, ganache, and cherries creates an elegant, irresistible dessert.
# What You'll Need:
→ Chocolate Sponge Cake
01 -
4 large eggs
02 -
3/4 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1/2 cup all-purpose flour
05 -
1/4 cup unsweetened cocoa powder
06 -
1 teaspoon baking powder
07 -
1/4 teaspoon salt
08 -
2 tablespoons powdered sugar, for dusting
→ Cherry Whipped Cream Filling
09 -
1 cup heavy whipping cream
10 -
2 tablespoons powdered sugar
11 -
1 teaspoon vanilla extract
12 -
1/2 cup chopped cherries, fresh or jarred
13 -
2 tablespoons kirsch or cherry juice, optional
→ Chocolate Ganache
14 -
1/2 cup heavy cream
15 -
4 ounces dark or semi-sweet chocolate, chopped
16 -
1 tablespoon butter
→ Decoration
17 -
Whipped cream, for piping
18 -
Whole cherries
19 -
Chocolate curls or shavings
# Step-by-Step Guide:
01 -
Preheat oven to 350°F (175°C). Line a 10 x 15-inch jelly roll pan with parchment paper and lightly grease the paper.
02 -
In a large bowl, beat eggs and granulated sugar until pale and fluffy. Blend in vanilla extract.
03 -
Sift together all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a separate bowl.
04 -
Gently fold the dry mixture into the beaten egg mixture until just combined. Take care to maintain batter volume.
05 -
Spread batter evenly in prepared pan and smooth the surface. Bake for 10 to 12 minutes or until cake springs back when lightly pressed.
06 -
Turn out baked cake onto a kitchen towel dusted with powdered sugar while still warm. Peel off parchment and roll cake up with the towel inside. Allow to cool completely.
07 -
Whip heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Fold in chopped cherries and kirsch or cherry juice if using.
08 -
Carefully unroll cooled cake, spread whipped cherry filling evenly over entire surface, and reroll without the towel. Place cake roll seam-side down on a serving platter.
09 -
Heat heavy cream until just simmering. Pour over chopped chocolate and butter, stirring until smooth and glossy. Let mixture cool slightly.
10 -
Drizzle ganache over cake roll. Garnish with piped whipped cream, whole cherries, and chocolate curls or shavings as desired.
11 -
Refrigerate cake roll at least 30 minutes to set filling and ganache. Slice with a sharp knife and serve chilled.
# Additional Notes:
01 -
Allow the cake to cool completely before filling to prevent the whipped cream from melting.