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Black Forest Cream Roll Cake A Dreamy Chocolate & Cherry Delight

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A dreamy chocolate sponge roll filled with lush whipped cream, tart cherries, and topped with glossy chocolate glaze for an indulgent Black Forest delight.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://www.receipster.com/black-forest-cream-roll-cake-3/

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