Directions
Step 1:
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper for easy removal.
Step 2:
Make the Chocolate Sponge Cake
In a large mixing bowl, beat the eggs and sugar together until they become light and fluffy. Sift in the flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture until no lumps remain. Add the vanilla extract and mix until smooth. Spread the batter evenly on the prepared baking sheet. Bake for 10-12 minutes or until the cake springs back when touched.
Step 3:
Roll the Cake
Once the cake is out of the oven, roll it up gently in a clean kitchen towel with the parchment paper still on. This step prevents cracking and helps the cake form a roll shape. Let it cool completely.
Step 4:
Prepare the Whipped Cream Filling
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Carefully fold in the drained cherries to avoid breaking them.
Step 5:
Assemble the Roll Cake
Unroll the cooled cake and carefully remove the parchment paper. Spread the whipped cream and cherry filling evenly over the cake. Roll it back up tightly and place it seam-side down on a serving plate.
Step 6:
Decorate the Cake
Drizzle the chocolate ganache over the top of the roll. Add piped whipped cream on top, garnish with maraschino cherries, and sprinkle with shaved chocolate if desired.
Step 7:
Chill and Serve
Place the cake in the refrigerator for at least one hour before serving. This allows the flavors to meld and makes slicing easier. Slice and enjoy!
Tips for Perfect Results
1. Use Room Temperature Eggs: Room temperature eggs create more volume, resulting in a light and airy sponge cake.
2. Roll While Warm: Rolling the cake while it’s warm helps prevent cracks. Just be gentle!
3. Chill Before Serving: Allowing the cake to set in the fridge not only enhances the flavor but also makes for easier, cleaner slices.
FAQs
Can I use fresh cherries instead of canned?
Yes! Fresh cherries work well in this recipe. Just be sure to pit and halve them before adding to the whipped cream.
How do I prevent the cake from cracking?
Make sure to roll the cake while it’s warm and use a gentle hand when unrolling and filling.
This Black Forest Roll Cake is a show-stopping dessert that’s as delightful to look at as it is to eat. Serve it at your next gathering, and watch as everyone reaches for a second slice!
