This heavenly Black Forest Roll Cake offers a wonderful balance of rich chocolate, light whipped cream, and sweet cherries—perfect for a special occasion or just because!
Enjoy every bite of this delicious treat!
Ingredients
For the cake:
- 6 large eggs
- 1 cup sugar
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
For the filling:
- 1 cup heavy cream
- 2 tablespoons icing sugar
- ½ cup chopped cherries in syrup
For the topping:
- ½ cup heavy cream
- 100g dark chocolate, chopped
- Extra cherries in syrup, for decoration
Instructions
Step 1: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Step 2: In a large bowl, beat the eggs and sugar until pale and fluffy. Gently fold in the sifted flour and cocoa powder.
Add the vanilla extract and mix until combined.
Step 3: Spread the batter evenly on the prepared baking sheet. Bake for 12-15 minutes, or until the cake springs back when touched.
Immediately roll the hot cake (with the parchment paper) into a log shape and let it cool.
Step 4: Whip the heavy cream with icing sugar until soft peaks form.
Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, and sprinkle with chopped cherries. Roll the cake back up gently.
Step 5: Heat ½ cup of heavy cream until it begins to simmer.
Pour over the chopped dark chocolate, stirring until smooth to make the ganache.
Step 6: Spread or drizzle the ganache over the rolled cake. Decorate with cherries.
Refrigerate for at least 1 hour before slicing. Serve and enjoy!
Frequently Asked Questions (FAQs)
1. Can I use fresh cherries instead of cherries in syrup?
Yes, but fresh cherries should be pitted and may benefit from a light syrup soak for added sweetness.
2. How can I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm with parchment paper inside helps prevent cracks.
3. Can I make this cake in advance?
Absolutely! You can prepare it a day ahead and refrigerate until ready to serve.
4. What’s the best way to store leftovers?
Wrap tightly in plastic wrap or store in an airtight container in the refrigerator for up to 3 days.
5. Can I use milk chocolate instead of dark chocolate for the ganache?
Yes, but dark chocolate gives a richer flavor that complements the cherries. Use milk chocolate if you prefer a sweeter topping.
Black Forest Roll Cake
Ingredients
For the cake:
- 6 large eggs
- 1 cup sugar
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
For the filling:
- 1 cup heavy cream
- 2 tbsp icing sugar
- ½ cup chopped cherries in syrup
For the topping:
- ½ cup heavy cream
- 100 g dark chocolate chopped
- Cherries in syrup for decoration
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the eggs and sugar until pale and fluffy. Gently fold in the sifted flour and cocoa powder. Add the vanilla extract and mix until combined.
- Spread the batter evenly on the prepared baking sheet. Bake for 12-15 minutes, or until the cake springs back when touched.
- Immediately roll the hot cake (with the parchment paper) into a log shape and let it cool.
- Whip the heavy cream with icing sugar until soft peaks form.
- Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, and sprinkle with chopped cherries. Roll the cake back up gently.
- Heat ½ cup of heavy cream until it begins to simmer. Pour over the chopped dark chocolate, stirring until smooth to make the ganache
- Spread or drizzle the ganache over the rolled cake. Decorate with cherries. Refrigerate for at least 1 hour before slicing. Serve and enjoy!
