Black Forest Roll Cake
This Black Forest Roll Cake is a delightful dessert featuring rich chocolate, sweet cherries, and creamy goodness, perfect for special occasions and family gatherings.
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.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavor improves over time.