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–+ servings
Black Forest Cake Roll

Irresistible Black Forest Cake Roll You Need to Try Today

Experience the delicious flavors of a Black Forest Cake Roll with chocolate, cherries, and whipped cream in this stunning dessert.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 8 slices
Course: Desserts
Cuisine: German
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 2 large Eggs Fresh for best results
  • 1 cup Granulated Sugar No substitutions suggested
  • 1/3 cup Unsweetened Cocoa Powder Use carob powder for a unique flavor
  • 1 cup All-Purpose Flour Gluten-free blend can be used
  • 1 teaspoon Baking Powder Ensure freshness
  • 1/4 teaspoon Salt Regular table salt works well
  • 1 teaspoon Vanilla Extract Almond extract can be an alternative
For the Whipped Filling
  • 1 cup Heavy Cream Can substitute with half-and-half or dairy-free cream
  • 2 tablespoons Powdered Sugar Granulated sugar can be used
  • 1 cup Fresh Cherries Thaw and drain if using frozen
For the Ganache
  • 4 oz Semi-Sweet/Dark Chocolate Bittersweet for deeper flavor
  • 2 tablespoons Butter Unsalted preferred

Equipment

  • 10x15-inch jelly roll pan
  • Electric mixer
  • Mixing bowls
  • Spatula
  • saucepan

Method
 

Step‑by‑Step Instructions for Black Forest Cake Roll
  1. Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
  2. In a large bowl, whip together fresh eggs and granulated sugar until pale and fluffy, about 5-7 minutes.
  3. Sift together all-purpose flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually fold into the egg mixture.
  4. Spread the batter evenly in the pan and bake for 10-12 minutes, or until the cake springs back when lightly pressed.
  5. Turn the cake onto a clean kitchen towel dusted with powdered sugar and roll it up while still warm.
  6. Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Optionally fold in chopped cherries.
  7. Unroll the cooled sponge and spread whipped cream filling over it. Add chopped cherries, then roll it back up tightly.
  8. Heat heavy cream until simmering and pour it over chopped chocolate and butter. Stir until smooth to make ganache.
  9. Drizzle ganache over the cake roll and garnish with whipped cream, cherries, and chocolate curls.
  10. Refrigerate for at least 30 minutes before slicing and serve.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Fresh ingredients matter, fold gently to maintain texture, and chill before slicing for cleaner cuts.

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