Black Forest Cream Roll Cake: A Decadent Chocolate and Cherry Delight
Indulge in the luxurious flavors of our Black Forest Cream Roll Cake, a stunning dessert that combines rich chocolate, tart cherries, and velvety whipped cream in an elegant spiral. This showstopping cake brings together the classic elements of a traditional Black Forest gateau in a beautiful rolled presentation that’s sure to impress at any gathering. The moist chocolate sponge cake provides the perfect canvas for the luscious cherry filling and cloud-like cream, creating a harmony of textures and flavors in every bite.
Perfect for special occasions or when you want to treat yourself, this Black Forest Cream Roll Cake recipe delivers restaurant-quality results with clear, step-by-step instructions. The deep cocoa aroma mingling with the sweet-tart cherry scent will fill your kitchen with irresistible fragrance as you prepare this masterpiece. Whether you’re a seasoned baker looking for a new challenge or a dessert enthusiast eager to recreate a café favorite at home, this recipe guides you through creating a professional-looking dessert that tastes as magnificent as it looks.
Quick Recipe Highlights
- Flavor Profile: Rich dark chocolate pairs perfectly with tart cherries and sweet whipped cream for a balanced dessert that’s not overly sweet.
- Texture: Light and airy chocolate sponge contrasts beautifully with the creamy filling and juicy cherry pieces.
- Aroma: Deep cocoa notes mingle with the bright fragrance of cherries and vanilla for an intoxicating scent.
- Visual Appeal: The dramatic spiral of dark cake, white cream, and red cherries makes a stunning presentation.
- Skill Level Needed: Requires some baking experience, especially for rolling the cake without cracking.
- Special Equipment: Jelly roll pan, stand mixer, and parchment paper are essential for success.
Recipe Overview
- Difficulty Level: This Black Forest Cream Roll Cake is intermediate-level due to the technique of rolling the sponge cake without cracking. However, with our detailed instructions and tips, even ambitious beginners can achieve great results.
- Category: Dessert, specifically a rolled cake or Swiss roll variation of the classic Black Forest cake.
- Cuisine: German-inspired, paying homage to the traditional Black Forest region dessert with modern presentation.
- Cost: Mid-range ingredients including quality cocoa, fresh cherries or premium preserves, and real whipped cream.
- Season: Perfect year-round, but especially lovely during cherry season in summer or for winter holiday celebrations.
- Occasion: Ideal for birthdays, dinner parties, anniversaries, or any special gathering where you want to impress.
The Recipe
Black Forest Cream Roll Cake
Serves: 8
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Kitchen Equipment Needed
- 10×15 inch jelly roll pan
- Parchment paper
- Stand mixer or hand mixer
- Fine mesh sieve
- Rubber spatula
- Clean kitchen towel
- Offset spatula
Ingredients
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- Powdered sugar for dusting
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 cup cherry pie filling or homemade cherry compote
- Chocolate shavings for garnish
Directions
- Preheat oven to 350°F (175°C). Line jelly roll pan with parchment paper, leaving overhang on the short sides.
- In a stand mixer, beat eggs on high speed for 5 minutes until pale and thick. Gradually add sugar and vanilla, beating until ribbon stage.
- Sift together flour, cocoa powder, baking powder, and salt. Gently fold into egg mixture in three additions.
- Spread batter evenly in prepared pan. Bake 12-15 minutes until cake springs back when touched.
- While hot, invert cake onto a clean towel dusted with powdered sugar. Carefully peel off parchment.
- Starting from short end, roll cake up with towel inside. Cool completely on wire rack.
- Whip cream with powdered sugar to stiff peaks. Unroll cooled cake and spread with whipped cream, leaving 1-inch border.
- Spoon cherry filling over cream. Carefully re-roll cake without towel.
- Chill at least 1 hour before serving. Garnish with more whipped cream, cherries, and chocolate shavings.
Recipe Notes
- For best results, use room temperature eggs – they whip up much better for the sponge.
- If using fresh cherries, make compote by simmering pitted cherries with 2 tbsp sugar and 1 tbsp lemon juice until thickened.
- Chill the bowl and beaters before whipping cream for best volume.
