Description
Indulgent Black Forest Roll Cake weaves German chocolate charm with luscious cherry layers, creating a mesmerizing dessert experience. Rich cocoa sponge and whipped cream embrace tart cherries, inviting you to savor each delectable slice of pure culinary artistry.
Ingredients
Scale
Cake Base Ingredients:
- 4 eggs
- 3/4 cup (180 milliliters) sugar
- 1/4 cup (30 grams) cocoa powder
- 1/2 cup (60 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling Ingredients:
- 1 cup (240 milliliters) whipped cream
- 1 can cherry pie filling
Finishing Ingredient:
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a Swiss roll pan with parchment paper, ensuring complete coverage of the bottom and sides.
- Whip eggs and sugar in a mixing bowl until the mixture becomes voluminous, pale, and forms thick ribbons when the whisk is lifted.
- Gently sift cocoa powder, flour, baking powder, and salt directly over the egg mixture, folding carefully to maintain the airy texture without deflating the batter.
- Transfer the batter to the prepared pan, using an offset spatula to distribute evenly and create a smooth surface.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and edges slightly pull away from the pan.
- Immediately after removing from the oven, dust a clean kitchen towel with powdered sugar to prevent sticking.
- Carefully invert the hot cake onto the sugared towel, gently peel off the parchment paper, and roll the cake with the towel inside, starting from the short end.
- Allow the rolled cake to cool completely at room temperature, which helps maintain its shape and prevents cracking.
- Once cooled, carefully unroll the cake and spread a generous layer of whipped cream evenly across the surface.
- Distribute cherry pie filling over the whipped cream, leaving a small border around the edges to prevent overflow.
- Gently roll the cake again, this time without the towel, seam-side down to seal the filling.
- Refrigerate for 30 minutes to set, then dust with additional powdered sugar before slicing and serving.
Notes
- Swap out traditional sugar with coconut sugar or monk fruit sweetener for a lower glycemic index option that maintains the cake’s delightful sweetness.
- Use gluten-free flour blend to transform this classic dessert into a celiac-friendly treat without compromising texture or taste.
- Enhance moisture by brushing the cake with kirsch or cherry liqueur before adding whipped cream for an authentic Black Forest flavor boost.
- Create a lighter version by substituting whipped cream with Greek yogurt or whipped coconut cream for reduced calories and added protein.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 235 kcal
- Sugar: 21 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg