Black Forest Roll Cake

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)


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

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.

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