🍒 Heavenly Black Forest Roll Cake 🍫
Decadent. Dreamy. Divine. This rolled spin on the classic Black Forest Cake brings together layers of rich chocolate sponge, luscious cherries, and pillowy whipped cream—finished with a silky chocolate glaze. Whether you’re celebrating a special occasion or just indulging a craving, this dessert is sure to impress.
🌿 Ingredients
For the Chocolate Sponge Cake:
¾ cup all-purpose flour 🌾
¼ cup unsweetened cocoa powder 🍫
1 tsp baking powder 🏺
¼ tsp salt 🧂
4 large eggs 🥚
¾ cup granulated sugar 🏺
2 tbsp vegetable oil 🛢️
1 tsp vanilla extract 🌿
For the Cherry Filling:
1 cup cherry pie filling 🍒
1 tbsp kirsch (optional, for that authentic Black Forest kick) 🍷
For the Whipped Cream Filling:
1 cup heavy cream 🥛
¼ cup powdered sugar 🍚
½ tsp vanilla extract 🌿
For the Chocolate Glaze:
½ cup semi-sweet chocolate chips 🍫
2 tbsp heavy cream 🥛
🧁 Instructions
1. Prepare the Chocolate Sponge Cake:
This soft and flexible sponge is the key to a perfect roll.
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat the eggs and sugar with a hand mixer (or stand mixer) on high speed for about 5–7 minutes until thick and pale.
Gently fold in the dry ingredients in two batches, being careful not to deflate the mixture.
Add the vegetable oil and vanilla extract. Mix just until combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 12–14 minutes, or until the top springs back when lightly touched.
2. Roll While Warm:
Lay a clean kitchen towel on a flat surface and sprinkle it lightly with powdered sugar.
When the cake is done, immediately invert it onto the towel.
Peel off the parchment paper and gently roll the cake up (with the towel inside) from the short side.
Let it cool completely on a wire rack. This step helps the cake “remember” its rolled shape without cracking.
3. Make the Fillings:
🍒 Cherry Filling:
Mix the cherry pie filling with kirsch, if using. Set aside.
🥛 Whipped Cream:
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.
4. Assemble the Roll Cake:
Carefully unroll the cooled cake and remove the towel.
Spread a thin layer of the whipped cream over the cake, leaving about ½ inch from the edges.
Spoon the cherry filling evenly over the whipped cream.
Gently re-roll the cake, this time without the towel, creating a spiral of cherry and cream.
Wrap the roll in plastic wrap and chill for at least 1 hour to set.
5. Make the Chocolate Glaze:
Heat the heavy cream in a small saucepan or microwave just until hot (not boiling).
Pour over the chocolate chips and let sit for 1–2 minutes.
Stir until smooth and glossy.
6. Finishing Touches:
Unwrap the chilled cake and place it on a serving platter.
Pour or drizzle the chocolate glaze over the top, letting it gently drip down the sides.
Garnish with fresh cherries, chocolate shavings, or a dusting of cocoa powder for an extra-luxurious touch.
🍰 Serving & Storing
Let the cake sit at room temperature for 15–20 minutes before slicing. It’s best enjoyed the same day, but can be stored in the refrigerator for up to 3 days.
💡 Pro Tips
For a more intense cherry flavor, brush the sponge with cherry syrup or kirsch before filling.
Don’t overfill—keep layers light to prevent the cake from tearing or oozing.
Always chill before serving to ensure clean slices and optimal texture.
✨ Final Thoughts
The Heavenly Black Forest Roll Cake is a showstopper that brings together the best elements of the classic gateau in a fun and elegant rolled form. It’s the kind of dessert that looks impressive, tastes like a dream, and keeps your guests reaching for seconds.
Ready to roll? 🍒🍫