Description
Elegant black forest cake roll with a light chocolate sponge, cherry cream filling, and a whipped-cream topping loaded with cherries and chocolate curls.
Ingredients
Scale
- 4 large eggs (separated)
- 0.75 cup granulated sugar
- 0.33 cup cocoa powder (unsweetened)
- 0.25 cup all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 1 tsp vanilla extract
- 0.5 cup powdered sugar (for rolling/dusting as needed)
- 2 cups heavy whipping cream (cold)
- 0.25 cup powdered sugar
- 1 tsp vanilla extract
- 21 oz cherry pie filling (1 can)
- 0.5 cup maraschino cherries (chopped, optional)
- 1 cup heavy whipping cream (cold for rosettes/topping)
- 1 tbsp powdered sugar (for topping, optional)
- 1 tsp unflavored gelatin (optional for stabilizing)
- 1 tbsp water (cold to bloom gelatin)
- 10 pieces maraschino cherries (for garnish)
- 2 oz chocolate curls/shavings (for garnish)
- 2 tbsp chocolate syrup (optional drizzle)
- 1 tsp cocoa powder (optional dusting)
Instructions
- Preheat oven to 375°F. Line a 10×15 jelly roll pan with parchment.
- Beat egg whites to stiff peaks; set aside.
- Beat yolks and sugar until thick and pale; mix in vanilla.
- Sift cocoa, flour, baking powder, and salt; fold into yolk mixture gently.
- Fold egg whites in gently until no streaks remain.
- Spread batter thin and even; bake for 12–15 minutes until springy.
- Dust a towel heavily with powdered sugar. Flip hot cake onto towel, peel parchment, and roll up (cake and towel).
- Let the rolled cake cool completely, seam-side down.
- Whip 2 cups cream, powdered sugar, and vanilla to stiff peaks; fold in cherry pie filling (and chopped cherries if using).
- Unroll cake carefully; spread filling evenly, leaving a 1-inch border.
- Roll back up tightly (without towel) and place seam-side down.
- (Optional) Bloom gelatin in cold water for 5 minutes, warm just to melt, then stream into whipping cream while mixing to stabilize.
- Cover the roll with whipped topping and smooth.
- Pipe rosettes, add cherries, chocolate curls, drizzle syrup, and dust cocoa if desired.
- Refrigerate at least 1 hour before slicing for cleaner cuts.
Notes
- Use cold heavy cream for better whipping.
- Chill the cake for a cleaner cut.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg