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Instructions
1. Prepare the Chocolate Cake:
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure to leave some overhang for easy removal of the cake after baking.
- Separate the eggs: In two separate bowls, separate the egg yolks from the egg whites. Whisk the egg yolks with 1/2 cup sugar until pale and thickened. Add the vanilla extract, milk, and vegetable oil, and mix well.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg yolk mixture until smooth.
- Whip the egg whites: In a clean bowl, beat the egg whites until stiff peaks form. Gradually fold the beaten egg whites into the cake batter, being careful not to deflate the air bubbles.
- Bake the cake: Pour the batter into the prepared jelly roll pan and smooth it out into an even layer. Bake for 12-15 minutes, or until the cake springs back when gently pressed.
- Cool the cake: While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. As soon as the cake is done, remove it from the oven and turn it out onto the towel. Carefully peel off the parchment paper. Roll the cake up in the towel while it’s still warm, then set it aside to cool completely.
2. Prepare the Cherry Filling:
- Cook the cherries: In a small saucepan, combine the cherries and sugar over medium heat. If using fresh cherries, cook for about 5-7 minutes, or until the cherries release their juices and soften. If using frozen cherries, cook for an additional 2-3 minutes until heated through.
- Thicken the mixture (optional): If you prefer a thicker cherry filling, mix 1 tablespoon of cornstarch with a little water and stir it into the cherry mixture. Cook for another 2-3 minutes until the filling thickens to a syrupy consistency. Stir in the vanilla extract and lemon juice (if using), and remove from heat. Let the cherry filling cool completely.
3. Make the Whipped Cream:
- Whip the cream: In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form, being careful not to overwhip.
4. Assemble the Black Forest Roll Cake:
- Unroll the cooled cake: Once the cake has cooled completely, gently unroll it from the towel. Spread a layer of whipped cream evenly over the entire surface, leaving about an inch border around the edges.
- Add the cherry filling: Spoon a layer of the cooled cherry filling over the whipped cream. Be sure to evenly distribute the cherries and juice across the cake.
- Roll the cake: Carefully roll the cake back up, starting from one edge. Be gentle to avoid cracking, but the cake should roll easily thanks to the soft sponge.
- Chill the cake: Place the rolled cake seam-side down on a serving platter. Cover with plastic wrap and chill in the refrigerator for at least 1-2 hours before serving. This helps the cake set and makes it easier to slice.
5. Garnish and Serve:
- Decorate the roll cake: Before serving, garnish the top of the roll cake with additional whipped cream, fresh cherries (with stems), and shaved chocolate or chocolate curls for an extra indulgent touch.
- Slice and serve: Slice the cake into rounds and serve chilled. Enjoy the chocolatey, cherry-filled goodness!
Tips for the Best Black Forest Roll Cake
- Cake texture: To achieve the perfect sponge cake, be sure to fold the egg whites into the batter gently. This helps maintain the airiness of the cake, giving it that light, fluffy texture.
- Avoid cracking: Rolling the cake while it’s warm in a kitchen towel prevents it from cracking later. Let it cool completely before unrolling and filling to avoid any breakage.
- Chill the cake: Chilling the rolled cake allows the whipped cream to firm up slightly, making it easier to slice cleanly. If you’re short on time, an hour in the fridge should be enough.
- Use fresh or high-quality cherries: Whether you’re using fresh or frozen cherries, choose ripe, high-quality fruit for the best flavor. Fresh cherries with stems make for an elegant garnish as well.
- Make-ahead option: This cake can be made a day ahead. Just store it in the fridge, covered with plastic wrap, and garnish it right before serving.
Why You’ll Love Black Forest Roll Cake
- Chocolate & cherry perfection: The marriage of rich chocolate sponge, tart cherries, and creamy whipped filling creates a flavor combination that’s impossible to resist.
- Elegant yet easy: While it looks like a show-stopping dessert, the Black Forest Roll Cake is surprisingly easy to make. With just a few simple steps, you can create a stunning cake that’s perfect for any occasion.
- Customizable: Feel free to get creative with the filling — add a splash of kirsch (cherry liqueur) to the cherries for an authentic Black Forest flavor, or use dark chocolate for a richer taste. You can also play with the garnish by adding grated white chocolate or toasted almonds for extra texture.
Serving Suggestions
The Black Forest Roll Cake is a dessert that shines on its own, but you can pair it with:
- A glass of dessert wine: A sweet Riesling or a light cherry wine complements the rich flavors of the cake and adds a touch of elegance to your meal.
- Fresh fruit: Serve the cake with a side of mixed berries or a scoop of vanilla ice cream for an extra indulgent treat.
Black Forest Roll Cake is a must-try for any chocolate and cherry lover. It combines the best of both worlds with its soft, fluffy cake, velvety whipped cream, and the irresistible tartness of cherries. Whether you’re celebrating a special occasion or simply indulging in a luxurious dessert, this cake will undoubtedly impress your guests and leave them craving more!
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