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Black Forest Roll Cake

A wonderful balance of rich chocolate, light whipped cream, and sweet cherries—perfect for a special occasion or just because!
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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!