Black Forest Roll Cake
A delightful twist on the classic dessert, this Black Forest Roll Cake combines rich chocolate, sweet cherries, and fluffy cream in a beautiful rollable treat that's perfect for special occasions.
Ingredients
Cake Base
- 4 pieces eggs (at room temperature) Ensure eggs are at room temperature for better rise.
- 120 g granulated sugar
- 90 g flour
- 25 g cocoa powder
- 1 pinch salt
- 1 teaspoon vanilla extract
Cherry Filling
- 250 g cherries (fresh or frozen) Can use fresh or frozen cherries.
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
Whipped Cream
- 250 ml cold cream Ensure cream is cold for whipping.
- 2 tablespoons powdered sugar
- 1 packet whipped cream stabilizer Optional.
- 1 teaspoon vanilla
Ganache
- 150 g dark chocolate Chopped.
- 120 ml cream For making ganache.
- 1 tablespoon butter
Garnishes
- Grated chocolate For garnish.
- Fresh cherries or sour cherries For garnish.
- Powdered sugar For garnish.
Instructions
Prepare the Cake Base
- Preheat the oven to 350°F (180°C).
- Beat the eggs and granulated sugar for 5-7 minutes until light in color.
- Sift in the flour, cocoa powder, salt, and vanilla extract, and gently fold everything together using a spatula.
- Line a 30×40 cm baking tray with parchment paper, pour in the mixture, and bake for 10-12 minutes.
- Roll the cake up with a clean kitchen towel as soon as it comes out of the oven and let it cool completely while rolled up.
Make the Cherry Filling
- Place the cherries in a saucepan with sugar and lemon juice, bring to a boil and simmer for 5 minutes.
- Stir in the cornstarch-water mix and cook until the sauce thickens. Allow to cool.
Whip the Cream
- While the cherry filling cools, whip the cold cream until it thickens.
- Add in the powdered sugar and vanilla extract, and refrigerate until used.
Assemble the Roll Cake
- Unroll the cooled cake carefully and spread the whipped cream evenly on top.
- Pour the cherry sauce over the cream and spread it out.
- Roll the cake back up tightly and let it sit in the refrigerator for about 30 minutes.
Prepare the Ganache
- Chop the dark chocolate and place it in a bowl.
- Heat the cream until hot, then pour it over the chocolate.
- Mix in the butter and stir to create a shiny ganache.
Finish Your Cake
- Pour the cooled ganache over the rolled cake.
- Finish with a sprinkle of grated chocolate and garnish with fresh cherries and a dusting of powdered sugar.
Notes
To keep your Black Forest Roll Cake fresh, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. It should stay good for up to three days, but it's best enjoyed fresh. Make sure your eggs are at room temperature for a better rise, and ensure your bowl and beaters are cold when whipping cream for best results.