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Black Forest Chocolate Roll With Cherry Swirl

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4 from 57 reviews

The Black Forest Cake Roll is a sumptuous dessert that combines the rich, deep flavors of chocolate cake with a fluffy whipped cream filling and tart cherries, all elegantly rolled into a beautiful spiral. Topped with a silky chocolate ganache and decorated with fresh cherries and chocolate curls, this dessert perfectly captures the classic Black Forest flavor in a convenient, slice-ready roll.

Ingredients

Scale

For the Cake

  • 3 large Eggs or aquafaba for vegan
  • 1 cup Granulated Sugar or coconut sugar as alternative
  • 1 teaspoon Vanilla Extract or vanilla bean paste
  • 1 cup Flour or gluten-free blend
  • 1/3 cup Unsweetened Cocoa Powder (Dutch-processed preferred)
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt (optional)

For the Filling

  • 1 cup Heavy Cream or coconut cream for dairy-free
  • 1/2 cup Powdered Sugar or erythritol for sugar-free
  • 1 cup Fresh Cherries or well-drained frozen cherries

For the Ganache

  • 8 ounces Dark/Semi-Sweet Chocolate or bittersweet for richer flavor
  • 1/2 cup Butter or margarine for dairy-free
  • 2 tablespoons Kirsch or Cherry Juice (omit for non-alcoholic version)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with greased parchment paper to ensure the cake doesn’t stick and rolls easily.
  2. Make the Cake Batter: In a mixing bowl, beat the eggs and granulated sugar together until pale and fluffy, approximately 5-7 minutes. Gently fold in the vanilla extract for flavor.
  3. Mix Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl to evenly distribute and then gradually fold these dry ingredients into the egg mixture without deflating it.
  4. Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes until the cake springs back gently when touched, indicating it’s done.
  5. Roll the Cake: Remove the cake from the oven, turn it out onto a clean towel dusted with powdered sugar, and carefully peel off the parchment paper. Roll the cake with the towel while still warm to shape it and prevent cracking. Allow it to cool completely rolled up.
  6. Whip the Filling: Beat the heavy cream with powdered sugar and vanilla until stiff peaks form. Optionally, fold in cherry juice and chopped fresh cherries for added flavor and texture.
  7. Fill and Re-roll the Cake: Unroll the cooled cake gently, spread the whipped cream mixture evenly over the surface, sprinkle cherries, and then re-roll the cake without the towel, forming a tight spiral.
  8. Prepare the Ganache: Heat the heavy cream in a small saucepan just to boiling, then pour over chopped chocolate and butter in a bowl. Stir until smooth and glossy. Stir in Kirsch or cherry juice if using.
  9. Decorate and Chill: Drizzle the ganache over the rolled cake, decorate with whole cherries and chocolate curls, then chill in the refrigerator for about 30 minutes before slicing and serving to set the ganache and filling.

Notes

  • For extra indulgence, serve the cake roll with a scoop of vanilla ice cream or an extra dollop of whipped cream.
  • Use aquafaba and coconut cream to make this recipe fully vegan.
  • Substitute erythritol and coconut sugar to make a lower-sugar version suitable for sugar-sensitive diets.
  • To avoid alcohol, omit the kirsch or replace it with cherry juice in the ganache.
  • Ensure the cake is cooled completely before filling to prevent the cream from melting.

Find it online: https://yumfoodusa.com/black-forest-chocolate-roll-with-cherry-swirl/