why make this recipe
The Black Forest Cream Roll Cake is a delightful treat that brings together chocolate, cherries, and cream in a delightful way. It’s perfect for celebrations or as a special dessert after dinner. This recipe is not only pleasing to the eye but also offers a burst of flavors that pleases any sweet tooth. Making it at home allows you to customize it to your liking, whether you prefer more cherries or extra whipped cream. It’s a fun baking project that will impress family and friends alike!
how to make Black Forest Cream Roll Cake
Ingredients:
- 4 large eggs (room temperature)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- Powdered sugar (for rolling)
- 1 1/4 cups (300ml) cold heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup (200g) pitted cherries (fresh or canned, drained well)
- 3 tbsp cherry preserves or jam
- Optional: 1–2 tbsp Kirsch (cherry brandy), for a classic touch
- Shaved dark chocolate or chocolate curls
- Extra whipped cream & cherries for topping
- Optional: A dusting of cocoa or powdered sugar
Directions:
- Preheat your oven to 350°F (175°C) and prepare a 10×15 inch jelly roll pan by lining it with parchment paper and lightly greasing it.
- In a large bowl, beat the eggs and sugar together for 5–7 minutes until the mixture is thick, pale, and fluffy. Sift in the flour, cocoa powder, baking powder, and salt. Fold these dry ingredients gently into the egg mixture. Add in the vanilla extract and fold again. Pour the batter into the pan and smooth the top. Bake for 10–12 minutes until the cake springs back when touched.
- While the cake is still warm, turn it out onto a kitchen towel that has been dusted with powdered sugar. Peel off the parchment paper and roll the cake up from the short side. Allow it to cool completely rolled up to help prevent cracks.
- For the cherry layer, chop the fresh or jarred cherries, saving a few whole ones for garnish. Warm the cherry preserves to loosen, then mix it with the chopped cherries and optional Kirsch. For the whipped cream, whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form, and keep it cold.
- Carefully unroll the cooled cake, spread the cherry mixture over it, add a layer of whipped cream, and roll it back up without the towel. Wrap the rolled cake in plastic wrap and chill it for at least 1 hour to set.
- When ready to serve, slice off the ends for a clean look. Top with more whipped cream, cherries, and shaved chocolate. You can also add a dusting of cocoa or powdered sugar for extra flair.
how to serve Black Forest Cream Roll Cake
Serve the Black Forest Cream Roll Cake chilled. It’s visually appealing, so consider slicing it just before serving to maintain its shape. Place it on a nice platter and add whipped cream, cherries, and chocolate curls on top for an extra touch.
how to store Black Forest Cream Roll Cake
To store your leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 3 days. This dessert is best enjoyed fresh but can still be delicious even a few days later.
tips to make Black Forest Cream Roll Cake
- Ensure your eggs are at room temperature for maximum volume when whipped.
- Sift the dry ingredients to avoid lumps in the cake batter.
- Cool the cake completely before unrolling to reduce the risk of cracks.
- Feel free to adjust the amount of cherries or cream to suit your taste.
- Use a sharp, serrated knife to cut the cake for clean slices.
variation
You can switch up the filling by adding different fruits like raspberries or strawberries. Alternatively, you might try using different flavors of jam, like raspberry or apricot, to create a unique taste.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can make the cake a day in advance and store it in the refrigerator. Just wait to add the toppings until right before serving.
Q: What should I do if the cake cracks when rolling?
A: If the cake cracks, don’t worry! You can simply sprinkle a little extra powder or whipped cream over it to hide the cracks.
Q: How can I make this cake more chocolatey?
A: You can add more cocoa powder to the batter or use a chocolate-flavored whipped cream for the filling.
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