Go Back
–+ servings
Black Forest Cake Roll

Irresistible Black Forest Cake Roll for Your Next Celebration

Indulge in a delightful Black Forest Cake Roll combining chocolate sponge, whipped cream, and cherries.
Print Recipe Pin Recipe
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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 4 whole eggs room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract pure
  • 1 cup all-purpose flour sifted
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • pinch salt
For the Whipped Cream Filling
  • 1/4 cup powdered sugar
  • 1 cup heavy cream or coconut cream for dairy-free
  • 1 cup cherries fresh or drained jarred
For the Ganache
  • 1 cup dark or semi-sweet chocolate chopped
  • 1/2 cup heavy cream for ganache

Equipment

  • Jelly roll pan
  • mixing bowls
  • electric mixer
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a jelly roll pan.
  2. Beat eggs and granulated sugar on high speed until pale and fluffy, about 5 minutes.
  3. Fold in vanilla extract into the egg mixture gently.
  4. Sift together flour, cocoa powder, baking powder, and salt, then fold into the wet mixture.
  5. Spread the batter evenly in the pan and bake for 10-12 minutes.
  6. Roll the cake in a kitchen towel dusted with powdered sugar and let it cool.
  7. Whip heavy cream with powdered sugar until stiff peaks form, then fold in cherries.
  8. Unroll the cooled cake, spread the filling, then re-roll gently.
  9. Heat cream for ganache and pour over the chocolate, stirring until smooth.
  10. Drizzle ganache over the rolled cake and garnish to your liking, then chill for 30 minutes.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 80mgSodium: 120mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 3 days; freeze for up to 2 months.

Tried this recipe?

Let us know how it was!