Decadent Black Forest Roll Cake – A Dessert to Remember

The Black Forest Roll Cake is a delightful fusion of rich chocolate sponge cake, luscious cherries, and fluffy whipped cream, all rolled into a stunning dessert that is as pleasing to the eye as it is to the palate. This cake, originating from the Black Forest region of Germany, draws its name from the iconic Black Forest cherry, a dark, tart variety that is integral to this beloved dessert. Known as "Schwarzwälder Kirschtorte" in its traditional form, the cake has evolved over the years, and the roll cake variation offers a modern twist that combines elegance with ease of preparation.

Decadent Black Forest Roll Cake – A Dessert to Remember

Indulge in the rich flavors of the Decadent Black Forest Roll Cake! This stunning dessert features a chocolate sponge cake filled with luscious cherries and fluffy whipped cream, all rolled up for a beautiful presentation. Perfect for celebrations and gatherings, it's easy to make and sure to impress your guests. Discover the satisfying balance of sweetness and tartness in every slice. Try this delightful recipe today! #BlackForestCake #DessertRecipes #BakingJoy #TreatYourself

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Ingredients

For the Cake:

4 large eggs, room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

For the Cherry Filling:

2 cups pitted and chopped fresh cherries (or use jarred cherries, drained)

1/4 cup sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

1 teaspoon vanilla extract

For the Whipped Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Chocolate shavings (for garnish)

Instructions

Prepare the Cake:

- Preheat your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease it.

- In a large bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer on medium speed until thick and pale (about 5-6 minutes).

- Add the vanilla extract and mix.

- Sift the cocoa powder, flour, baking powder, and salt together. Gradually fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix!

- Spread the batter evenly into the prepared pan. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Make the Cherry Filling:

- In a medium pot, combine the chopped cherries, sugar, lemon juice, cornstarch, and vanilla extract.

- Cook over medium heat, stirring occasionally, until the mixture starts to bubble and thickens (about 5-7 minutes). Set aside to cool.

Whip the Cream:

- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat.

Assemble the Roll Cake:

- Once the cake is done baking, immediately remove it from the oven and carefully lift it out, along with the parchment paper, onto a clean kitchen towel that has been dusted with powdered sugar.

- Starting from one end, gently roll the cake up with the towel (like a jelly roll) and let it cool completely in this shape for about 30 minutes.

Filling the Cake:

- Unroll the cooled cake and remove the towel. Spread an even layer of whipped cream over the cake, followed by the cherry filling.

- Roll the cake back up, this time without the towel, and place it seam-side down on a serving platter.

Garnish and Serve:

- Spread any remaining whipped cream on top of the roll cake and sprinkle with chocolate shavings for decoration. Slice into servings and enjoy!

Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12