Why You’ll Adore This Black Forest Roll Cake
The Black Forest Roll Cake is a delightful dessert that combines rich chocolate, sweet cherries, and creamy goodness. This dessert is not only a feast for the eyes but also a treat for your taste buds. It’s perfect for special occasions, family gatherings, or just to satisfy your sweet tooth.
Get Ready to Make This Delicious Dish!
Making a Black Forest Roll Cake is a fun and rewarding experience. The steps are straightforward, and the end result is absolutely worth it. You’ll impress your friends and family with this beautiful rolled cake. Plus, the combination of chocolate and cherries is just heavenly!
Ingredients:
- 4 large eggs (at room temperature)
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups pitted cherries (fresh or frozen)
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon lemon juice
- 2 cups cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
- Grated dark chocolate (for topping)
- Fresh cherries (optional, for topping)
Directions:
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Prepare the Cherry Filling: Start by combining the cherries and sugar in a saucepan. In a separate bowl, mix the cornstarch with water and add it to the saucepan. Cook this mixture over medium heat until it thickens. Once thickened, stir in the lemon juice and set it aside to cool completely.
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Make the Roll Cake: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. In a large bowl, beat the eggs and sugar together for about 5-6 minutes until they are light and fluffy. Add the milk, vegetable oil, and vanilla extract, mixing well. Sift in the flour, cocoa powder, baking powder, and salt. Gently fold everything together until just combined. Pour the mixture onto the prepared baking sheet and spread it out evenly. Bake for 10-12 minutes. Once done, remove it from the oven, place it on a clean kitchen towel, peel off the parchment paper, and roll it tightly with the towel. Allow it to cool completely.
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Whip the Cream: In another bowl, whip the cold heavy cream with powdered sugar and vanilla until it becomes thick and fluffy.
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Assemble the Cake: Once the cake is cooled, carefully unroll it. Spread a thin layer of whipped cream on top, then add the cherry filling evenly across the surface. Spoon some of the whipped cream on top and carefully roll the cake back up. Spread the remaining whipped cream on top and finish with grated dark chocolate and fresh cherries if desired.
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Resting: Refrigerate for at least 2 hours, but overnight is best.
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Serving: Slice the cake and serve it cold.
Serving Suggestions for Your Black Forest Roll Cake
This delicious roll cake is best enjoyed chilled. Slice it into portions and present it on a beautiful platter. You can also serve it with a scoop of vanilla ice cream for added indulgence.
Storing Your Black Forest Roll Cake
If you have leftovers, store the Black Forest Roll Cake in an airtight container in the refrigerator. It will keep well for up to three days. Just remember, the longer it sits, the more the flavors meld and enhance!
Tips for Making the Perfect Roll Cake
- Make sure your eggs are at room temperature; this helps them whip up better.
- Don’t overmix the batter when folding in the dry ingredients. This keeps the cake light and airy.
- When rolling the cake with the towel, do it gently to avoid cracking.
Variations to Try
You can play with flavors by adding a splash of almond extract to the cake batter or using different fruits like raspberries or strawberries in place of cherries. Feel free to experiment!
Nutritional Information
While specific values vary, a slice of Black Forest Roll Cake typically contains around 250 calories, with a mix of carbs, fat, and protein coming from the rich ingredients. Adjust according to serving size!
Family-Friendly Serving Ideas
Enjoy this cake during a family gathering, as a birthday treat, or on a cozy Sunday afternoon. It’s a great way to bring everyone together for dessert!
Perfect Pairings for Your Sweet Treat
Serve the Black Forest Roll Cake with a cup of coffee or tea for a lovely afternoon snack. You can also complement it with fresh fruit salad or a dollop of whipped cream on the side.
Frequently Asked Questions
How long does it take to make the Black Forest Roll Cake?
It takes about 30-40 minutes to prepare and bake the cake, plus a couple of hours for chilling. So, plan accordingly!
Can I use store-bought cherry filling?
Yes, you can! For a quicker option, feel free to use store-bought cherry filling.
Is it possible to make the roll cake gluten-free?
Absolutely! You can substitute regular flour with a gluten-free all-purpose flour blend in the recipe.
Black Forest Roll Cake
Ingredients
For the Cake
- 4 large eggs (at room temperature) Make sure your eggs are at room temperature; this helps them whip up better.
- 3/4 cup granulated sugar
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the Cherry Filling
- 2 cups pitted cherries (fresh or frozen)
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon lemon juice
For the Whipped Cream
- 2 cups cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
For Topping
- Grated dark chocolate For topping.
- Fresh cherries Optional, for decoration.
Instructions
Prepare the Cherry Filling
- Combine the cherries and sugar in a saucepan.
- In a separate bowl, mix the cornstarch with water and add it to the saucepan.
- Cook this mixture over medium heat until it thickens.
- Once thickened, stir in the lemon juice and set it aside to cool completely.
Make the Roll Cake
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the eggs and sugar together for about 5-6 minutes until light and fluffy.
- Add the milk, vegetable oil, and vanilla extract, mixing well.
- Sift in the flour, cocoa powder, baking powder, and salt, then gently fold everything together.
- Pour the mixture onto the prepared baking sheet and spread it out evenly.
- Bake for 10-12 minutes, remove from the oven, and roll it tightly in a clean kitchen towel. Allow it to cool completely.
Whip the Cream
- In another bowl, whip the cold heavy cream with powdered sugar and vanilla until thick and fluffy.
Assemble the Cake
- Once the cake is cooled, carefully unroll it.
- Spread a thin layer of whipped cream on top, then add the cherry filling evenly across the surface.
- Spoon some of the whipped cream on top and carefully roll the cake back up.
- Spread the remaining whipped cream on top and finish with grated dark chocolate and fresh cherries if desired.
Resting
- Refrigerate for at least 2 hours, but overnight is best.
Serving
- Slice the cake and serve it cold.
