Description
This indulgent Black Forest Roll Cake features a soft chocolate sponge, filled with sweet cherry pie filling and whipped cream, then garnished with grated dark chocolate and fresh cherries. It’s a perfect dessert for any special occasion!
Ingredients
Scale
For the cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
For the filling and topping:
- 1 can (14 oz) cherry pie filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 cup powdered sugar (for dusting)
- 1/4 cup dark chocolate, grated (for garnish)
- Fresh cherries (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar together until thick and pale. Add cocoa powder, flour, salt, vanilla extract, and baking powder. Mix until smooth and fully combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
- While the cake is baking, whip the heavy cream and powdered sugar together until stiff peaks form.
- Once the cake is done, invert it onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake up in the towel. Let it cool completely.
- Once the cake has cooled, gently unroll it and spread the cherry pie filling and whipped cream evenly over the cake. Roll the cake back up without the towel.
- Dust with powdered sugar and sprinkle with grated chocolate. Garnish with fresh cherries if desired.
- Chill the rolled cake in the refrigerator for at least 1 hour before serving. Enjoy!
Notes
- Be careful when rolling the cake—roll it gently while it’s still warm to prevent cracks.
- If you prefer, you can use fresh cherries instead of cherry pie filling for a fresher taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes