Black Forest Cream Roll Cake
This Black Forest Cream Roll Cake is a soft chocolate sponge rolled with whipped cream and cherries, offering a light and creamy dessert full of bright cherry flavor that balances the chocolate.
Ingredients
For the cake
- 4 large large eggs (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- Powdered sugar (for rolling)
For the filling
- 1 1/4 cups cold heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup pitted cherries (fresh or canned, drained well)
- 3 tbsp cherry preserves or jam
- 1–2 tbsp Kirsch (optional cherry brandy)
For decorating
- Shaved dark chocolate or chocolate curls
- Extra whipped cream & cherries for topping
- Optional: A dusting of cocoa or powdered sugar
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat eggs and sugar for 5–7 minutes until thick and fluffy.
- Sift in flour, cocoa, baking powder, and salt, then fold gently. Add vanilla and fold again.
- Pour into the pan and bake for 10–12 minutes until it springs back when touched.
Rolling the cake
- Turn the cake onto a towel dusted with powdered sugar, peel off parchment, and roll it up from the short side.
- Let cool completely.
Filling
- For the cherry layer, chop cherries and mix them with warmed preserves and optional Kirsch.
- For the whipped cream, whip the cream with powdered sugar and vanilla until stiff peaks form.
- Unroll the cooled cake, spread the cherry mixture and whipped cream, then roll it back up and chill for at least 1 hour.
Serving
- Slice off ends, decorate with whipped cream, cherries, and shaved chocolate, and dust with cocoa or powdered sugar.
Notes
For neat slices, slice the roll with a sharp serrated knife and wipe the knife clean between cuts. Store the roll cake in an airtight container in the fridge for up to 3 days. If you wrap it well, it will keep its shape and moisture. Chilling the rolled cake well before slicing helps create clean slices. Do not freeze the filled roll.