Black Forest Cream Roll Cake Recipe
This Ultimate Black Forest Cake Roll is an easy, dreamy, and delicious twist on the classic German dessert. It combines a light chocolate sponge cake with a rich cherry filling and fluffy whipped cream, all rolled into an elegant and impressive treat. If you enjoy decadent desserts, you might also love this Crème Brûlée Cheesecake Recipe or these festive Cranberry Pistachio Shortbread Cookies Recipe.
PrintBlack Forest Cream Roll Cake A Dreamy Chocolate & Cherry Delight
A dreamy chocolate sponge roll filled with lush whipped cream, tart cherries, and topped with glossy chocolate glaze for an indulgent Black Forest delight.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours
- Yield: 12 1x
- Method: Dessert
- Cuisine: German
Ingredients
- 2 oz unsalted butter
- 1 ½ oz cocoa powder (⅓ cup)
- 3 oz boiling water (⅓ cup)
- 6 large eggs
- 6 oz granulated sugar (¾ cup)
- ⅛ teaspoon table salt
- 1 teaspoon vanilla extract
- 3 oz cake flour (¾ cup)
- 16 oz heavy cream (2 cups)
- 1 oz confectioner's sugar (¼ cup)
- 1 ½ teaspoons vanilla extract
- 24 oz jar pitted cherries in syrup, drained with juice reserved
- 8 oz semi-sweet chocolate, chopped
- 4 oz unsalted butter, cut into 1" chunks
- 3 ½ oz light corn syrup (⅓ cup)
- 1 tablespoon Kirschwasser
Instructions
- Melt butter, whisk in cocoa powder and boiling water until smooth, set aside. Beat eggs, sugar, salt until ribbon stage and tripled in volume. Whisk in vanilla. Whisk 1 cup egg mixture into cocoa mixture. Sift flour over remaining eggs, fold gently, then fold in cocoa mixture and butter.
- Spread batter in parchment-lined jelly roll pan. Bake at 400°F for 8-10 minutes until springy. Invert onto powdered sugar-dusted towel, peel parchment, roll with towel, cool completely.
- Whip heavy cream, confectioner's sugar, and vanilla to stiff peaks. Drain cherries, reserve juice, mix Kirsch into juice and sweeten to taste. Unroll cake, spread cream, add cherries, roll tightly. Chill.
- For glaze, heat corn syrup and butter, pour over chopped chocolate, stir smooth. Pour over chilled roll, chill until set.
Notes
Use room temperature eggs for best volume in genoise. Roll cake while warm to prevent cracking. Adjust cherry syrup sweetness with powdered sugar. Kirsch optional for alcohol-free version.
Nutrition
- Calories: 420
- Sugar: 28g
- Sodium: 90mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 140mg
Frequently Asked Questions
Can I make this Black Forest Cream Roll Cake ahead of time?
Yes, you can assemble this Black Forest Cream Roll Cake a day in advance. Store it tightly wrapped in the refrigerator to let the flavors meld and the cake soften slightly, making it even more dreamy.
What can I use if I don’t have fresh cherries?
You can use high-quality canned or jarred sour cherries, drained well. Alternatively, a good cherry jam or preserves can be used between the cake and cream layers to maintain that essential chocolate & cherry flavor profile.
How do I prevent the chocolate cake from cracking when rolling?
Roll the warm cake in a clean kitchen towel dusted with powdered sugar or cocoa immediately after baking. Let it cool completely in this shape before unrolling to fill. This creates a “muscle memory” for the sponge, ensuring your final Black Forest Cream Roll Cake holds together beautifully.
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