06/03/2025
Black Forest Roll Cake recipe that’s perfect for anyone who loves the classic combination of chocolate and cherries. This decadent dessert features a soft chocolate sponge filled with whipped cream and cherries, then topped with chocolate shavings for a stunning presentation.
Ingredients
For the Chocolate Sponge Cake
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs, separated
3/4 cup granulated sugar (divided into 1/2 cup and 1/4 cup)
1 tsp vanilla extract
1/4 cup milk
For the Filling
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 cup cherry pie filling (or fresh cherries, pitted and chopped)
For the Topping
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Chocolate shavings or curls
Whole cherries (for garnish)
Instructions
1. Prepare the Chocolate Sponge Cake
Preheat and Line the Pan:
Preheat your oven to 350°F (175°C).
Line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
Sift Dry Ingredients:
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Whip Egg Yolks:
In a bowl, beat the egg yolks with 1/2 cup sugar until pale and creamy. Add the vanilla extract and milk, and mix well.
Whip Egg Whites:
In another bowl, beat the egg whites with a hand or stand mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
Combine and Fold:
Gently fold the egg yolk mixture into the dry ingredients. Then, fold in the whipped egg whites in three additions, being careful not to deflate the batter.
Bake:
Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
2. Roll the Cake
Prepare for Rolling:
While the cake is still warm, dust a clean kitchen towel with powdered sugar. Turn the cake out onto the towel and carefully peel off the parchment paper.
Roll the Cake:
Starting at a short end, roll the cake (with the towel) into a tight spiral. Let it cool completely in this rolled shape.
3. Prepare the Filling
Whip the Cream:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the Roll Cake
Unroll the Cake:
Carefully unroll the cooled cake. Spread an even layer of whipped cream over the surface, leaving a 1/2-inch border. Scatter the cherry pie filling or fresh cherries over the cream.
Roll and Chill:
Roll the cake back up (without the towel) and place it seam-side down on a serving plate. Chill for 30 minutes to set.
5. Prepare the Topping
Whip the Cream:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Decorate:
Spread or pipe the whipped cream over the top of the roll cake. Add chocolate shavings or curls and garnish with whole cherries.
