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Black Forest Cake Roll Recipe

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3.9 from 45 reviews

  • Author: Amina
  • Total Time: 28 minutes (plus 2 hours chilling time)
  • Yield: 10 servings

Description

This Black Forest Cake Roll is a delightful twist on the classic dessert, featuring a light and airy chocolate sponge cake rolled with a luscious cream cheese filling and tangy sour cherry sauce. The cake is moist and tender, complemented perfectly by the rich cream and the vibrant cherry flavors. Topped with whipped cream, fresh cherries, and chocolate flakes, this dessert is ideal for special occasions or a luxurious treat.

Ingredients

Chocolate Sponge Cake

  • 4 eggs
  • 1/2 cup (100g) sugar
  • 2 tbsp (28g) vegetable oil
  • 1 tsp (5g) vanilla extract
  • 1/3 cup + 1 tbsp (50g) all-purpose flour
  • 1/3 cup (40g) unsweetened dark cocoa powder
  • 1 tsp (4g) baking powder
  • 1/2 tsp (2g) salt

Sour Cherry Sauce

  • 9 oz (250g) sour cherries (fresh or frozen)
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30g) kirsch (optional)

Cream Cheese Filling

  • 7 oz (200g) cream cheese, room temperature
  • 1/3 cup (40g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • 1 cup (240g) whipping cream, chilled

Decoration

  • Whipped cream
  • Sour cherries
  • Chocolate flakes

Instructions

  1. Prepare the chocolate sponge cake: Preheat your oven to 350°F (180°C). Grease a 12×16 inch (30x40cm) baking sheet and line it with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set this mixture aside for later use.
  3. Beat eggs and sugar: In a large bowl, combine the eggs, vanilla extract, and sugar. Use an electric mixer to beat until the mixture turns lemon yellow and becomes foamy, ensuring plenty of air is incorporated for a light sponge.
  4. Add oil: Mix in the vegetable oil until fully combined, which helps keep the cake moist.
  5. Incorporate dry ingredients: Gradually fold the flour mixture into the wet ingredients in batches using a spatula. Be gentle to maintain the batter’s airiness.
  6. Bake the sponge: Pour the batter evenly into the prepared baking sheet. Bake for 8-10 minutes, or until a toothpick inserted in the center comes out clean, indicating it’s cooked through.
  7. Prepare for rolling: Once baked, immediately sprinkle powdered sugar over the cake surface to keep it from sticking. Carefully flip the cake onto a clean kitchen towel, peel off the parchment paper, and roll the cake up within the towel while still warm. This prevents cracking. Allow to cool completely while rolled.
  8. Make the sour cherry sauce: In a small saucepan, combine the sour cherries, sugar, and lemon juice. Heat over medium until the mixture boils, then cook for 5-10 minutes until thickened. Remove from heat and cool completely. Optionally stir in 1-2 tablespoons of kirsch once cooled for an extra depth of flavor.
  9. Prepare the cream cheese filling: Beat together the room temperature cream cheese, powdered sugar, and vanilla extract in a large bowl. Add the chilled whipping cream and continue mixing until stiff peaks form, creating a rich and airy filling.
  10. Assemble the cake roll: Carefully unroll the cooled cake. Spread the cream cheese filling evenly across the surface, leaving a 1/2-inch (1cm) border around the edges. Spoon the cooled cherry sauce evenly over the cream cheese layer.
  11. Roll and chill: Roll the cake back up tightly without the towel. Refrigerate for at least 2 hours to set the filling and allow flavors to meld.
  12. Decorate and serve: Before serving, decorate the cake roll with whipped cream, fresh sour cherries, and mini chocolate flakes for an elegant presentation.

Notes

  • Rolling the cake while warm is crucial to prevent cracks.
  • If using frozen cherries, thaw and drain them before making the sauce.
  • Kirsch is optional but adds authentic cherry brandy flavor to the cake.
  • Make sure the whipping cream is well chilled before whipping for best results.
  • Store leftover cake roll refrigerated and consume within 2-3 days for freshness.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Find it online: https://aminabakes.com/black-forest-cake-roll-recipe/