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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
