This Black Forest Roll Cake is a perfect blend of chocolate, cherries, and whipped cream, offering the same decadent flavors as the classic Black Forest Cake, but in a more compact and rolled form. It’s a versatile dessert, ideal for special occasions like birthdays, holidays, or any time you’re craving a deliciously elegant treat. The soft chocolate sponge is filled with cherry compote and topped with fluffy cream, making every bite a delightful combination of textures and flavors.
Ingredients
For the cherry compote:
- 140 grams frozen cherries (defrosted)
- 2 tablespoons granulated white sugar
For the chocolate sponge cake:
- 4 large eggs (separate yolks and whites)
- 100 grams granulated white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 tablespoons unsalted butter (melted)
- 60 grams plain flour
- 20 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the cream filling:
- 236 ml double cream
- Optional: 2 tablespoons icing sugar for sweetness
Preparation
- Make the cherry compote: In a saucepan, heat the cherries and sugar over medium heat. Stir until the cherries soften and release their juice, then allow the mixture to cool. Once cooled, refrigerate until ready to use.
- Prepare the sponge cake: Preheat your oven to 180°C (350°F). Beat egg whites until stiff peaks form, then fold in the yolk mixture with vanilla and almond extracts. Sift in the flour, cocoa powder, and baking powder. Pour this mixture onto a lined baking sheet and bake for 10-12 minutes until the cake springs back.
- Assemble the cake: Once the cake is cool, spread the cherry compote over the surface, followed by a layer of whipped cream. Carefully roll the cake using the parchment paper to guide it, then chill for several hours before serving.
Mistakes to Avoid
- Overbaking the sponge: Keep a close eye on the cake as it bakes; overbaking can make it too dry and more likely to crack when rolling.
- Using warm cherry compote: The compote should be completely cooled before using it to avoid melting the whipped cream.
- Not chilling the cake: After assembling, ensure the cake is chilled thoroughly to help it set and make slicing easier.
Ingredient Alternatives
- Cherries: If fresh cherries are unavailable, frozen cherries work just as well. You can also substitute with strawberries or raspberries for a different twist.
- Whipped cream: For a lighter option, you can use mascarpone cheese mixed with a little powdered sugar and vanilla extract instead of heavy cream.
- Kirsch (cherry brandy): If you prefer a non-alcoholic version, simply omit the kirsch or replace it with a splash of fruit juice.
Tips and Tricks
- Sponge Cake Tips:
- Proper whipping of egg whites: To achieve a light and airy sponge, beat the egg whites to stiff peaks. The air trapped in the whipped egg whites is what gives the sponge its soft, fluffy texture. Make sure the bowl and beaters are completely clean and free of grease for optimal results.
- Folding the batter: When combining the egg whites with the flour and cocoa mixture, use a gentle folding motion to preserve the air you’ve whipped into the egg whites. Avoid stirring vigorously, as it will deflate the batter.
- Preventing Cracks in the Cake:
- Watch the baking time carefully: The sponge should be baked until it’s just set and slightly springy to the touch. Overbaking can lead to a dry, crumbly cake, which is more likely to crack when rolled.
- Rolling while warm: After the cake comes out of the oven, let it cool for just a few minutes, then roll it up in a clean kitchen towel while it’s still warm. This helps the cake retain its shape without cracking as it cools down.
- Rolling Techniques:
- Use parchment paper: After baking, immediately flip the sponge onto a clean sheet of parchment paper, which will help when rolling. If you roll the sponge without parchment, the cake could stick or become misshapen.
- Roll tightly but gently: When rolling the cake with the towel or parchment paper, apply light pressure. This ensures the cake maintains its structure while avoiding cracks. Roll slowly, starting from one edge.
- Perfect Whipped Cream:
- Chill your bowl and beaters: To get a perfect, stiff whipped cream, chill the bowl and beaters in the fridge for about 10-15 minutes before whipping. Cold cream will whip faster and hold its shape better.
- Sweetening the cream: Add powdered sugar or a little vanilla extract to the cream while whipping, not just at the end. This helps the sugar dissolve completely and prevents graininess in the final product.
- Assembly and Serving:
- Chill the cake: After rolling and filling the cake, chill it for a few hours or overnight. This helps the filling set and allows the cake to slice cleanly without falling apart. It also enhances the flavors as they meld together.
- Slicing: Use a serrated knife to slice the Black Forest Roll Cake. This ensures you get a smooth cut without squashing the layers.
Suggestions
- Flavor Twist: If you’re looking to introduce a new flavor profile, consider infusing the whipped cream with a bit of vanilla extract or almond extract to add depth. Alternatively, a touch of cinnamon or orange zest can complement the chocolate and cherry filling beautifully.
- Darker Chocolate: For those who love rich chocolate, you can replace the unsweetened cocoa powder with dark cocoa powder or even melted dark chocolate. This will intensify the chocolate flavor and give the cake a deeper, more luxurious taste.
- Additional Fillings: While the traditional cherry compote is delightful, you can experiment with different fruits like strawberries, raspberries, or even a mixed berry compote. These will offer a slightly different twist while still keeping the fruity and fresh vibe of the classic Black Forest cake.
- Decoration Ideas: For a more festive touch, after rolling the cake, you can add extra whipped cream on top and decorate with chocolate shavings, maraschino cherries, or even a dusting of cocoa powder. You could also drizzle some melted chocolate over the top for a glossy finish.
- Serving Suggestions: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re serving it during the holidays or at a dinner party, consider pairing it with a coffee or a glass of dessert wine, like a rich port or a sweet Riesling, to complement the sweetness of the cake.
FAQ
- Can I make the Black Forest Roll Cake ahead of time? Yes, this cake can be made up to 2 days ahead. After assembling the roll, store it in the refrigerator, tightly covered, to ensure it stays fresh. The longer it sits, the more the flavors will meld together.
- Why did my sponge cake crack when rolling? A common reason for cracking is overbaking the sponge. It should be soft and slightly moist, not dry. Be sure to check the cake around the 10-minute mark to ensure it remains light and fluffy.
- Can I make the Black Forest Roll Cake without whipped cream? While whipped cream is traditional, you can use mascarpone cheese or a dairy-free alternative if you prefer. You can also use a mix of cream cheese and yogurt for a tangier filling.
- How do I prevent the cake from sticking to the paper? To prevent sticking, dust the parchment paper with powdered sugar before pouring the cake batter onto it. This creates a non-stick surface that helps when rolling the cake.
Conclusion
The Elegant Black Forest Roll Cake is a stunning dessert that brings together the delicious flavors of chocolate, cherries, and cream in a beautiful, rolled form. It’s a wonderful alternative to the traditional layered Black Forest Cake and offers a unique, elegant twist that’s sure to impress your guests. Whether for a special celebration or as a treat to enjoy with family and friends, this cake is versatile, customizable, and absolutely delicious. Follow the steps carefully, and remember to chill the cake for the best results. Enjoy your dessert and watch it disappear in no time
Print
Elegant Black Forest Roll Cake Recipe
Ingredients
Scale
- For the Sponge Cake:
- 4 large eggs, separated
- 100g (½ cup) granulated sugar
- 1 tsp vanilla extract
- 40g (⅓ cup) unsweetened cocoa powder
- 1 tsp baking powder
- 1 pinch salt
- 40g (⅓ cup) all-purpose flour
- For the Filling:
- 300ml (1¼ cups) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 200g (7 oz) fresh or jarred cherries, pitted and chopped
- 1–2 tbsp cherry syrup or juice (optional, for added flavor)
- For Decoration:
- Additional whipped cream
- Fresh cherries for topping
- Shavings of dark chocolate (optional)
- Cocoa powder for dusting (optional)
Instructions
- Prepare the Sponge Cake:
Preheat your oven to 180°C (350°F) and line a 15×10-inch jelly roll pan with parchment paper. In a large bowl, whisk the egg yolks with half of the sugar (50g) and vanilla extract until light and fluffy. In a separate bowl, sift the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the egg yolk mixture until well combined. - Whip the Egg Whites:
In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar (50g) and continue beating until stiff peaks form. Carefully fold the whipped egg whites into the cocoa mixture, being gentle not to deflate the batter. - Bake the Sponge:
Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake is springy to the touch. While baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, remove it from the oven and invert it onto the towel. Peel off the parchment paper and roll the cake up in the towel. Allow it to cool completely. - Prepare the Filling:
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the chopped cherries and a little cherry syrup or juice if using. - Assemble the Cake:
Unroll the cooled sponge cake gently. Spread the whipped cream mixture evenly over the surface, leaving a small border. Carefully reroll the cake, starting from one short end. Place the cake seam-side down on a serving plate. - Decorate:
Top the cake with additional whipped cream and fresh cherries. Optionally, sprinkle with dark chocolate shavings or a dusting of cocoa powder. - Chill and Serve:
Chill the assembled cake for at least an hour before serving to allow the flavors to meld and the cake to set. Slice carefully to reveal the beautiful swirl of cream and cherries.