Description
This Elegant Black Forest Cake Roll is a beautifully re-imagined classic that combines rich chocolate flavors with fluffy whipped cream and juicy cherries. It’s an impressive dessert that’s surprisingly approachable for any home baker.
Ingredients
Scale
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 cup heavy whipping cream
- 1 cup sour cherries, drained
- Non-alcoholic cherry flavoring (to taste)
- Chocolate for shavings (dark chocolate bar or semi-sweet chocolate chips)
Instructions
- Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper.
- In a large bowl, whisk your egg yolks with half of the granulated sugar until the mixture is pale yellow and slightly thickened.
- In a separate medium bowl, sift together the all-purpose flour and cocoa powder.
- In a very clean, separate large bowl, beat your egg whites on medium speed until soft peaks form. Gradually add the remaining granulated sugar, continuing to beat on high speed until stiff, glossy peaks form.
- Gently fold about a third of the whipped egg whites into the egg yolk mixture to lighten it. Then, alternate folding in the remaining egg whites with the sifted dry ingredients, starting and ending with the egg whites.
- Pour the batter evenly into your prepared jelly roll pan and spread it gently to the edges. Bake for 10-12 minutes, or until the cake springs back lightly when touched.
- While the cake is still warm, immediately invert it onto a clean kitchen towel that has been lightly dusted with cocoa powder or powdered sugar. Carefully peel off the parchment paper. Starting from one of the short ends, tightly roll the warm cake and towel together. Place the rolled cake seam-side down on a wire rack and let it cool completely.
- While the cake cools, drain your sour cherries very well. In a small saucepan, combine the drained cherries with a tablespoon or two of sugar (to taste) and a splash of your non-alcoholic cherry flavoring. Cook over medium heat for about 5-7 minutes, until the mixture slightly thickens. Let it cool completely.
- In a chilled large bowl, whip the heavy whipping cream with powdered sugar (to taste) and a dash more of non-alcoholic cherry flavoring until stiff peaks form.
- Once the cake is completely cool, gently unroll it. Spread an even layer of the whipped cream filling over the entire surface, leaving a small border at one short end. Spoon the cooled cherry compote over the cream, spreading it out.
- Carefully re-roll the cake, starting from the short end you spread the filling to. Roll it gently but firmly. Place the cake roll seam-side down onto a serving platter.
- Decorate the top of the cake roll with any remaining whipped cream and arrange a few extra cherries on top. Sprinkle generously with chocolate shavings. Refrigerate the cake roll for at least 1-2 hours before slicing and serving.
- Prep Time: 30 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: Ensure your heavy cream, mixing bowl, and whisk attachment are all thoroughly chilled before whipping. Drain cherries exceptionally well to avoid a soggy filling.