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Black Forest Cake Roll

Indulgent Black Forest Cake Roll That's a Total Showstopper

This Black Forest Cake Roll combines rich chocolate, airy whipped cream, and juicy cherries, making it a perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 42 minutes
Servings: 10 slices
Course: Dessert
Cuisine: German
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 6 large eggs, separated Room temperature eggs give better volume and structure to the cake.
  • 3/4 cup granulated sugar Sweetens the batter while adding moisture to your cake.
  • 1/4 cup unsweetened cocoa powder Use high-quality cocoa for a deep, chocolatey flavor.
  • 1/2 cup all-purpose flour Forms the base; can substitute with a 1:1 gluten-free flour blend for a gluten-sensitive option.
  • 1 teaspoon baking powder Ensures your cake rises beautifully.
  • 1/4 teaspoon salt Enhances the overall flavor profile of your cake.
For the Filling & Frosting
  • 1 cup heavy whipping cream Provides that rich creaminess essential for both filling and frosting.
  • 1/4 cup powdered sugar Sweetens the whipped cream perfectly.
  • 1 teaspoon vanilla extract Adds an aromatic layer of flavor to the cream.
For the Cherry Layer
  • 1 cup cherry pie filling or cooked Morello cherries Introduces both sweetness and tartness; fresh cherries can work wonders, too.
  • 10-12 maraschino cherries or fresh cherries, for topping Adds a colorful and flavorful decoration to your cake roll.
Optional Garnish
  • 1/4 cup dark chocolate shavings A perfect touch for enhancing your Black Forest Cake Roll's chocolatey goodness.

Equipment

  • Oven
  • mixing bowls
  • Jelly Roll Pan
  • parchment paper
  • Whisk
  • Serrated Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it to prevent sticking.
  2. In a mixing bowl, beat egg yolks with granulated sugar until pale and thick, about 3-5 minutes. Sift together cocoa powder, flour, baking powder, and salt in a separate bowl.
  3. Whisk egg whites in a clean bowl until stiff peaks form, about 3-4 minutes.
  4. Gently fold the dry ingredients into the egg yolk mixture, then carefully incorporate the whipped egg whites to keep the batter airy.
  5. Spread the batter evenly in the prepared pan and bake for 10-12 minutes, until the cake springs back when touched.
  6. Remove the cake, invert it onto a powdered sugar-dusted towel, peel off parchment, and roll tightly in the towel while still warm.
  7. In a bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form for the filling.
  8. Unroll the cooled cake, spread the whipped cream, top with cherry filling, then re-roll carefully.
  9. Frost the top with remaining whipped cream, sprinkle dark chocolate shavings, and place cherries on top.
  10. Chill for at least 1 hour to set the flavors before slicing and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 120mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Keep the cake warm while rolling to prevent cracks, and use a serrated knife for clean slices. Chill for the best texture before serving.

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