Go Back
–+ servings
Black Forest Cake Roll

Indulge in This Heavenly Black Forest Cake Roll Today

This Black Forest Cake Roll is a delightful dessert that twists the classic recipe into a showstopper for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 8 slices
Course: Desserts
Cuisine: German
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 large Eggs Provides structure and richness.
  • 1 cup Granulated Sugar Can substitute with a sugar alternative.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for optimal taste.
  • 1 cup Flour All-purpose flour works best.
  • ½ cup Unsweetened Cocoa Powder Delivers deep chocolate flavor.
  • 1 teaspoon Baking Powder Ensure it’s fresh for effective results.
  • ½ teaspoon Salt Balances sweetness.
For the Whipped Filling
  • 2 cups Heavy Cream Adds richness and creaminess.
  • ¼ cup Powdered Sugar Sweetens and stabilizes texture.
  • 1 cup Cherries Fresh or thawed frozen cherries work great.
  • 1 tablespoon Kirsch (or cherry juice) Optional for flavor enhancement.
For the Ganache
  • 4 ounces Chocolate (dark/semi-sweet) Use chocolate with at least 60% cocoa.
  • 1 tablespoon Butter Can be omitted for a lighter version.
  • ½ cup Heavy Cream Used to melt and combine.

Equipment

  • jelly roll pan
  • mixing bowl
  • spatula
  • saucepan
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 10x15-inch jelly roll pan with parchment paper.
  2. Beat 4 large eggs and 1 cup granulated sugar until pale and fluffy, then gradually sift in 1 cup flour, ½ cup cocoa, and 1 teaspoon baking powder.
  3. Pour the batter into the prepared pan and bake for 10-12 minutes until springy.
  4. Immediately roll the hot cake in a clean kitchen towel and let it cool completely.
  5. Whip 2 cups heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla until stiff peaks, fold in 1 cup chopped cherries and kirsch if using.
  6. Unroll the cooled cake, spread the whipped cream mixture, add extra cherries, and roll back up ensuring the filling stays intact.
  7. Make the ganache by combining ½ cup heavy cream, 4 ounces dark chocolate, and 1 tablespoon butter in a saucepan until melted and smooth.
  8. Drizzle the ganache over the rolled cake and decorate as desired. Chill for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 32gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 400IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Use room temperature eggs for better volume and fluffiness. Avoid overbaking to maintain texture. Use high-quality chocolate for the ganache.

Tried this recipe?

Let us know how it was!