Introduction:
Black Forest Roll Cake, inspired by the classic Black Forest Cake, is a decadent dessert featuring chocolate sponge cake rolled with whipped cream and cherries. This recipe offers a lighter, rolled version of the traditional cake, perfect for special occasions or any time you crave a delightful sweet treat.
Ingredients Quantities:
- For the Chocolate Sponge Cake:
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the Filling:
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup canned cherries, drained and pitted (reserve some for garnish)
- 1/4 cup cherry jam or preserves
- For Garnish:
- Whipped cream
- Chocolate shavings
- Fresh cherries (optional)
Optional Additions:
- Kirsch or cherry brandy (for brushing on the cake layers)
Instructions:
1. Prepare the Chocolate Sponge Cake:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, beat the eggs and sugar together with an electric mixer on high speed until thick and pale, about 5 minutes. Mix in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
- Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar.
- Once baked, immediately invert the cake onto the sugared towel. Carefully peel off the parchment paper. Starting at the shorter end, gently roll the cake and towel together into a tight roll. Place seam side down on a wire rack to cool completely.
2. Prepare the Filling:
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in the cherry jam or preserves until evenly combined.
3. Assemble the Roll Cake:
- Unroll the cooled cake and remove the towel. If using, brush the cake with a little kirsch or cherry brandy for extra flavor.
- Spread the whipped cream mixture evenly over the cake, leaving a small border around the edges.
- Arrange the drained cherries evenly over the whipped cream.
- Carefully roll up the cake again, starting from the same end. Place seam side down on a serving platter.
4. Garnish and Serve:
- Spread a thin layer of whipped cream over the top and sides of the roll cake.
- Garnish with chocolate shavings and reserved cherries.
- Refrigerate the cake for at least 1 hour before slicing to allow the flavors to meld.
Tips for Success:
- Make sure the eggs are at room temperature for better volume when beaten.
- Be gentle when folding the dry ingredients into the egg mixture to avoid deflating the batter.
- Refrigerate the roll cake for a few hours before serving for easier slicing.
Nutritional Estimate:
(Per Serving, based on 8 servings)
- Calories: 320
- Fat: 19g
- Sodium: 90mg
- Carbohydrates: 34g
- Fiber: 2g
- Sugars: 21g
- Protein: 5g
Recommendation:
Enjoy this Black Forest Roll Cake as a delightful dessert after a special meal or for any occasion. It pairs beautifully with a cup of coffee or tea, and its elegant presentation makes it a standout at parties and gatherings.