Black Forest Roll Cake Recipe with Chocolate and Cherries

Welcome to our kitchen! If you love the pairing of dark chocolate and bright cherries, this Elegant Black Forest Roll Cake brings the classic flavors of a Black Forest cake into an elegant, easy-to-make rolled dessert. This recipe transforms layered cake into a light chocolate sponge rolled with whipped cream, fresh fruit, and chopped dark chocolate. It’s impressive for celebrations yet simple enough for an everyday indulgence. Follow the steps below for a dependable result and a beautiful presentation.

Ingredients

• 4 large eggs
• 1/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 3/4 cup heavy cream
• 1/4 cup powdered sugar (for the cream)
• 1/2 cup dark chocolate, chopped
• 1/2 cup fresh cherries, pitted
• 1/4 cup raspberries
• 1 teaspoon vanilla extract
• Chocolate shavings for garnish
• Fresh cherries and raspberries for garnish

Optional substitutions

• For gluten-free: replace all-purpose flour with a gluten-free flour blend.
• For a sweeter filling: add an extra tablespoon of powdered sugar to the whipped cream.
• For dairy-free: use chilled coconut cream instead of heavy cream and choose vegan chocolate.

Instructions

Step 1: Prepare the oven and baking sheet

Preheat the oven to 180°C (350°F). Line a 10×15 inch baking sheet with parchment paper, leaving an overhang for easy removal.

Step 2: Whip the eggs and sugar

Beat the eggs with the granulated sugar using an electric mixer until pale, light, and fluffy—about 4–5 minutes. The batter should increase noticeably in volume to ensure a tender sponge.

Step 3: Sift and fold dry ingredients

Sift together the flour, cocoa powder, and baking powder. Gently fold the dry ingredients into the egg mixture with a spatula, being careful to keep as much air in the batter as possible.

Step 4: Bake the sponge

Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back lightly and a toothpick inserted in the center comes out clean. Do not overbake; the sponge must remain pliable for rolling.

Step 5: Make the whipped cream filling

While the cake bakes, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Chill the whipped cream until ready to use.

Step 6: Roll the cake warm

Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment. While still warm, roll the cake up in the towel to form a log; let it cool completely rolled to avoid cracks.

Step 7: Fill and re-roll

Unroll the cooled cake gently. Spread the whipped cream evenly over the surface, then sprinkle the chopped dark chocolate, cherries, and raspberries across the cream. Re-roll the cake tightly (without the towel) and place seam-side down on a platter.

Step 8: Chill

Refrigerate the roll for at least 1 hour to let the filling set and flavors meld. Chilling also makes slicing neater.

Step 9: Garnish and serve

Before serving, top the roll with chocolate shavings and additional fresh cherries and raspberries. Slice and enjoy.

• Use room temperature eggs: They whip more easily and produce a lighter sponge.
• Sift the cocoa powder: This prevents lumps and ensures an even batter.
• Avoid overbaking: The thin sponge bakes quickly; remove it as soon as it’s set and springy.
• Chill equipment for whipped cream: If your kitchen is warm, chill the bowl and beaters for firmer whipped cream.
• Roll while warm: Rolling the cake while warm prevents cracking. Let it cool rolled in the towel before filling.
• Fruit handling: If using frozen cherries, thaw and drain well to prevent excess moisture.
• Choose good chocolate: High-quality dark chocolate balances the sweetness and elevates the dessert.