Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Black Forest Cake Roll: A Delicious Twist on a Classic Dessert

  • Author: Maria
  • Total Time: #ERROR!
  • Yield: 8 servings 1x

Description

Indulge in a delightful Chocolate Cake Roll filled with a luscious cherry filling and topped with fluffy whipped cream. This showstopper dessert combines rich chocolate flavor with the tartness of cherries, making it perfect for any occasion.

Ingredients

Scale
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 cup pitted cherries (fresh or frozen)
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings
  • Additional cherries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
  2. In a large mixing bowl, crack the 3 large eggs and add 1 cup of granulated sugar. Beat on high speed for about 5 minutes until thick and pale.
  3. Stir in 1 teaspoon of vanilla extract.
  4. In a separate bowl, sift together 1/3 cup cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 cup flour.
  5. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
  6. Drizzle in 1 tablespoon of vegetable oil and fold until just combined.
  7. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes until the cake springs back when touched.
  8. Dust a clean kitchen towel with powdered sugar. Once the cake is done, invert it onto the towel and peel off the parchment paper.
  9. Roll the cake up with the towel inside, starting from one end. Let it cool completely while rolled up.
  10. In a medium saucepan, combine 1 cup of pitted cherries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and 1/2 teaspoon vanilla extract.
  11. Cook over medium heat, stirring frequently, until it bubbles and thickens (about 5-7 minutes).
  12. Remove from heat and let the cherry filling cool completely.
  13. In a large mixing bowl, pour in 1 cup of heavy whipping cream.
  14. Add 1/4 cup powdered sugar and 1 teaspoon vanilla extract.
  15. Beat on medium-high speed until soft peaks form, being careful not to overbeat.

Notes

  • Ensure all ingredients are at room temperature for the best results.
  • You can substitute the cherries with other fruits like strawberries or raspberries if desired.
  • The cake roll can be made a day in advance; just store it in the refrigerator.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.cookwithflare.com/black-forest-cake-roll-2/