Black Forest Cake Roll Recipe

BySimon Carel
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Introduction

The Black Forest Cake Roll is a delightful twist on the classic dessert, featuring a tender chocolate sponge cake rolled with creamy cheese filling and tangy sour cherries. Its rich flavors and elegant presentation make it perfect for special occasions or a decadent treat.

A chocolate roll cake is shown with a dark brown, soft textured outer layer rolled around two inner layers: a white creamy layer and a bright red cherry filling creating a spiral pattern. The top of the roll is decorated with evenly spaced white dollops of whipped cream, each holding a dark red cherry with stems and small dark chocolate bits. Powdered sugar is lighted dusted on top and around the roll. The cake is placed on a white plate with a slightly raised edge that has a soft blue color and a smooth texture. In the background, more dark red cherries are scattered on a wooden board. The setting is on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 4 eggs
  • 1/2 cup (100g) sugar
  • 2 tbsp (28g) vegetable oil
  • 1 tsp (5g) vanilla extract
  • 1/3 cup + 1 tbsp (50g) all-purpose flour
  • 1/3 cup (40g) dark unsweetened cocoa powder
  • 1 tsp (4g) baking powder
  • 1/2 tsp (2g) salt
  • 9 oz (250g) sour cherries (fresh or frozen)
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30g) kirsch (optional)
  • 7 oz (200g) cream cheese (room temperature)
  • 1/3 cup (40g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • 1 cup (240g) whipping cream (chilled)
  • Whipped cream, for decoration
  • Sour cherries, for decoration
  • Chocolate flakes, for decoration

Instructions

  1. Step 1: Preheat the oven to 350°F (180°C). Grease a 12×16 inch (30x40cm) baking sheet and line it with parchment paper.
  2. Step 2: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. Step 3: In a large bowl, whisk the eggs, vanilla extract, and sugar using an electric mixer until the mixture is lemon yellow and foamy.
  4. Step 4: Add the vegetable oil and mix until well incorporated.
  5. Step 5: Gradually fold in the dry flour mixture using a spatula, mixing gently to combine without deflating the batter.
  6. Step 6: Pour the batter evenly into the prepared pan and bake for 8-10 minutes until a toothpick inserted in the center comes out clean.
  7. Step 7: Sprinkle powdered sugar over the cake to prevent sticking, then carefully flip the cake onto a clean kitchen towel. Remove the parchment paper.
  8. Step 8: While still warm, roll the cake with the towel inside to form a roll. Let it cool completely in this shape.
  9. Step 9: To make the cherry sauce, combine sour cherries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and simmer for 5-10 minutes until thickened.
  10. Step 10: Remove from heat and let cool completely. Optionally, stir in 1-2 tablespoons of kirsch once cooled.
  11. Step 11: For the cream cheese filling, beat cream cheese with powdered sugar and vanilla extract in a large bowl.
  12. Step 12: Add the chilled whipping cream and continue beating until stiff peaks form.
  13. Step 13: Unroll the cooled cake gently and spread the cream cheese filling evenly, leaving a 1/2-inch (1cm) border around the edges.
  14. Step 14: Spoon the cherry sauce evenly over the cream cheese filling.
  15. Step 15: Roll the cake back up carefully and refrigerate for at least 2 hours to set.
  16. Step 16: Before serving, decorate the roll with whipped cream, additional sour cherries, and mini chocolate flakes for a beautiful finish.

Tips & Variations

  • Use fresh sour cherries when in season for the best flavor, or thaw frozen ones thoroughly if using frozen.
  • For a non-alcoholic version, omit the kirsch or substitute with cherry juice.
  • Make sure to roll the cake while warm to prevent cracking and achieve a smooth roll.
  • Adding a bit of instant coffee powder to the batter can enhance the chocolate flavor.

Storage

Store the cake roll in the refrigerator, covered loosely with plastic wrap, for up to 3 days. The flavors develop nicely after resting. To reheat, let it come to room temperature for about 30 minutes, then enjoy as is—this cake is best served chilled or slightly cool.

How to Serve

The image shows a chocolate roll cake on a white plate with a blue base, placed on a white marbled surface. The cake is made of one main layer of dark chocolate sponge rolled tightly with a swirl of white cream and red cherry filling inside. The top of the cake is dusted with powdered sugar and decorated with five white cream dollops evenly spaced, each topped with a dark red cherry and small chocolate bits. Near the plate, there are two cherries with stems resting on small white cream dollops. In the background, more dark red cherries can be seen slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, you can prepare the cake roll a day in advance and refrigerate it. This allows the flavors to meld and makes assembly easier. Just be sure to cover it well to prevent it from drying out.

What can I use instead of cream cheese?

If you prefer a lighter filling, you can substitute cream cheese with mascarpone or a whipped ricotta mixture. These alternatives provide a similar creamy texture with a slightly different flavor profile.

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Black Forest Cake Roll Recipe

★★★★★

4.8 from 139 reviews
  • Author: Simon
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

This Black Forest Cake Roll is a delightful twist on the traditional Black Forest cake, featuring a tender chocolate sponge rolled with a luscious cream cheese filling and tangy sour cherry sauce. The cake is light, moist, and elegantly garnished with whipped cream, cherries, and chocolate flakes, perfect for a special occasion or dessert treat.

Ingredients

Scale

Chocolate Sponge Cake

  • 4 eggs
  • 1/2 cup (100g) sugar
  • 2 tbsp (28g) vegetable oil
  • 1 tsp (5g) vanilla extract
  • 1/3 cup + 1 tbsp (50g) all-purpose flour
  • 1/3 cup (40g) dark unsweetened cocoa powder
  • 1 tsp (4g) baking powder
  • 1/2 tsp (2g) salt

Sour Cherry Sauce

  • 9 oz (250g) sour cherries (fresh or frozen)
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30g) kirsch (optional)

Cream Cheese Filling

  • 7 oz (200g) cream cheese, room temperature
  • 1/3 cup (40g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • 1 cup (240g) whipping cream, chilled

Decoration

  • Whipped cream
  • Sour cherries
  • Chocolate flakes

Instructions

  1. Prepare the chocolate sponge cake: Preheat the oven to 350°F (180°C). Grease a 12×16 inch (30x40cm) baking sheet and line it with parchment paper. In a medium bowl, sieve and whisk together flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl, add eggs, vanilla extract, and sugar. Beat with an electric mixer until the mixture is lemon yellow and foamy. Add the vegetable oil and mix until well combined. Gently fold the flour mixture into the wet ingredients using a spatula in batches until thoroughly incorporated. Pour the batter into the prepared pan and bake for 8-10 minutes, or until a toothpick inserted in the center comes out clean.
  2. Roll the cake: Once baked, sprinkle the cake surface with powdered sugar to prevent sticking. Carefully flip the cake onto a clean kitchen towel and peel off the parchment paper. While the cake is still warm, roll it up in the kitchen towel to form a spiral and let it cool completely. This step prevents cracking when the cake is filled.
  3. Prepare the sour cherry sauce: In a small saucepan, combine sour cherries, sugar, and lemon juice. Place over medium heat and bring to a boil. Cook for 5-10 minutes, stirring occasionally, until the mixture thickens. Remove from heat and allow to cool completely. Optionally, stir in 1-2 tablespoons of kirsch after the sauce has cooled slightly for added flavor.
  4. Make the cream cheese filling: In a large bowl, beat cream cheese with powdered sugar and vanilla extract until smooth. Gradually add chilled whipping cream and continue beating until stiff peaks form, creating a light and fluffy filling.
  5. Assemble the cake roll: Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving about a 1/2-inch (1cm) border. Spoon the sour cherry filling evenly over the cream layer. Carefully roll the cake back up without the towel. Refrigerate the roll for at least 2 hours to set.
  6. Decorate and serve: Before serving, decorate the cake roll with whipped cream, additional sour cherries, and mini chocolate flakes for a beautiful and delicious finishing touch.

Notes

  • Rolling the cake while warm is essential to avoid cracking.
  • Kirsch is optional but adds authentic Black Forest flavor.
  • You can substitute fresh cherries with frozen but thaw and drain them before use.
  • For best results, chill the whipped cream prior to whipping.
  • Use a flexible kitchen towel for easy rolling without sticking.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Keywords: Black Forest Cake Roll, chocolate sponge cake, sour cherry sauce, cream cheese filling, rolled cake, German dessert

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