Black Forest Roll Cake
Black Forest Roll Cake
Ingredients
For the Chocolate Sponge Cake
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup hot water
For the Cream Filling
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Topping and Garnish
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- 2 ounces chocolate bar, for shavings
- 1/4 cup glazed cherries, halved
- 1 tablespoon cherry syrup, from glazed cherries, or store-bought
Instructions
- 1
Preheat oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper, extending over the sides. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
⏱️ 3 min
- 3
In a large bowl, beat the egg yolks with 1/4 cup of the granulated sugar and 1 teaspoon of vanilla extract until light and fluffy. Gradually beat in the hot water until well combined.
⏱️ 5 min
- 4
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff, glossy peaks form.
⏱️ 7 min
- 5
Gently fold the dry ingredients into the egg yolk mixture until just combined. Then, carefully fold in the beaten egg whites in two additions until no streaks remain, being careful not to deflate the batter.
⏱️ 5 min
- 6
Pour the batter evenly into the prepared jelly roll pan. Spread gently to the edges. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
⏱️ 12 min•🌡️ 375
- 7
While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting from one short end, tightly roll the cake and towel together. Let it cool completely on a wire rack for at least 1 hour.
⏱️ 60 min
- 8
To prepare the cream filling, in a large bowl, beat 1 1/2 cups of cold heavy cream with 1/4 cup of powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form.
⏱️ 5 min
- 9
Once the cake is completely cooled, carefully unroll it. Spread the cream filling evenly over the entire surface of the cake, leaving a 1/2 inch border on all sides. Re-roll the cake tightly, without the towel.
⏱️ 10 min
- 10
Place the rolled cake seam-side down on a serving platter. Cover loosely with plastic wrap and refrigerate for at least 1 hour to allow the filling to set.
⏱️ 60 min
- 11
For the topping, in a clean large bowl, beat 1 cup of cold heavy cream with 2 tablespoons of powdered sugar and 1/4 teaspoon of vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a star tip.
⏱️ 5 min
- 12
Pipe decorative swirls or dollops of whipped cream along the top of the chilled roll cake. Create chocolate shavings using a vegetable peeler on the side of a chocolate bar and sprinkle generously over the whipped cream.
⏱️ 5 min
- 13
Arrange the halved glazed cherries on top of the whipped cream. Drizzle the cherry syrup over the entire cake for a final touch.
⏱️ 2 min
- 14
Serve immediately or keep refrigerated until ready to serve.
Kitchen Tools
Nutrition Facts (per serving)
Black Forest Roll Cake
Ingredients
For the Chocolate Sponge Cake
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup hot water
For the Cream Filling
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Topping and Garnish
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- 2 ounces chocolate bar, for shavings
- 1/4 cup glazed cherries, halved
- 1 tablespoon cherry syrup, from glazed cherries, or store-bought
Instructions
- 1
Preheat oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper, extending over the sides. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
⏱️ 3 min - 3
In a large bowl, beat the egg yolks with 1/4 cup of the granulated sugar and 1 teaspoon of vanilla extract until light and fluffy. Gradually beat in the hot water until well combined.
⏱️ 5 min - 4
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff, glossy peaks form.
⏱️ 7 min - 5
Gently fold the dry ingredients into the egg yolk mixture until just combined. Then, carefully fold in the beaten egg whites in two additions until no streaks remain, being careful not to deflate the batter.
⏱️ 5 min - 6
Pour the batter evenly into the prepared jelly roll pan. Spread gently to the edges. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
⏱️ 12 min•🌡️ 375 - 7
While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting from one short end, tightly roll the cake and towel together. Let it cool completely on a wire rack for at least 1 hour.
⏱️ 60 min - 8
To prepare the cream filling, in a large bowl, beat 1 1/2 cups of cold heavy cream with 1/4 cup of powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form.
⏱️ 5 min - 9
Once the cake is completely cooled, carefully unroll it. Spread the cream filling evenly over the entire surface of the cake, leaving a 1/2 inch border on all sides. Re-roll the cake tightly, without the towel.
⏱️ 10 min - 10
Place the rolled cake seam-side down on a serving platter. Cover loosely with plastic wrap and refrigerate for at least 1 hour to allow the filling to set.
⏱️ 60 min - 11
For the topping, in a clean large bowl, beat 1 cup of cold heavy cream with 2 tablespoons of powdered sugar and 1/4 teaspoon of vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a star tip.
⏱️ 5 min - 12
Pipe decorative swirls or dollops of whipped cream along the top of the chilled roll cake. Create chocolate shavings using a vegetable peeler on the side of a chocolate bar and sprinkle generously over the whipped cream.
⏱️ 5 min - 13
Arrange the halved glazed cherries on top of the whipped cream. Drizzle the cherry syrup over the entire cake for a final touch.
⏱️ 2 min - 14
Serve immediately or keep refrigerated until ready to serve.