Description

This Elegant Black Forest Cake Roll combines a light and fluffy chocolate sponge cake rolled with a luscious cherry-infused whipped cream filling and topped with a silky chocolate ganache. Garnished with whipped cream, whole cherries, and chocolate curls, this stunning dessert offers a perfect balance of rich chocolate and fruity freshness, ideal for special occasions or a decadent treat.

Ingredients

Scale

For the Chocolate Sponge Cake:

4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 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
1/2 cup chopped cherries (fresh or jarred)
2 tablespoons kirsch or cherry juice (optional)

For the Chocolate Ganache:

1/2 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

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan by lining it with parchment paper and lightly greasing it to prevent sticking.
Prepare the sponge cake batter: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes light and fluffy. Stir in the vanilla extract carefully.
Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure a smooth batter.
Combine wet and dry ingredients: Gently fold the dry mixture into the egg and sugar mixture until fully incorporated, taking care not to deflate the batter.
Bake the cake: Spread the batter evenly in the prepared pan and smooth the surface. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Roll the cake: While still warm, turn the cake out onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and carefully roll the cake up with the towel inside. Let it cool completely to hold the shape.
Make the filling: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the chopped cherries and kirsch or cherry juice if using.
Assemble the cake: Unroll the cooled cake gently, spread the whipped cream filling evenly over the surface, and roll it back up carefully without the towel. Place it on a serving platter seam-side down.
Prepare the ganache: Heat the heavy cream until it just begins to simmer. Pour over the chopped chocolate and butter, stirring until the mixture is smooth and glossy. Allow to cool slightly before use.
Decorate the cake: Drizzle the ganache over the cake roll and garnish decoratively with piped whipped cream, whole cherries, and chocolate curls or shavings.
Chill and serve: Refrigerate the finished cake roll for at least 30 minutes before slicing to set the filling and ganache. Serve chilled for the best flavor and texture.

Notes

Using kirsch or cherry juice enhances the traditional Black Forest flavor, but it can be omitted for a non-alcoholic version.
Be careful when rolling the cake while warm to avoid cracking; rolling with the towel helps keep it intact.
For best results, use fresh cherries if available, or drain jarred cherries well before chopping to prevent sogginess.
Chocolate curls for decoration can be made by running a vegetable peeler along the edge of a bar of chocolate.
Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 120mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 5g
Cholesterol: 85mg