Black Forest Cake Roll with Cherries and Whipped Cream
A light chocolate sponge rolled around whipped cream and cherries, topped with chocolate shavings and fresh cherries.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Electric mixer
- Clean kitchen towel
- Rubber spatula
- Serrated knife
Ingredients
Main Ingredients
- 4 large eggs room temperature
- 1 cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ¼ cup milk
- 1 tsp vanilla extract for the cake
- 1 cup heavy cream cold
- ¼ cup powdered sugar plus a little for dusting the towel
- 1 tsp vanilla extract for the cream
- ½ cup cherry pie filling
- ¼ cup chocolate shavings
- 1 cup fresh cherries for garnish
Instructions
Cooking
- Batter. Heat the oven to 350 degrees F, then beat the eggs and sugar for 5 minutes until pale and thick. Fold in the sifted flour, cocoa, baking powder, and salt, then the milk and vanilla.
- Bake. Spread the batter in a lined 9x13 inch pan and bake 12 to 15 minutes, until the top springs back.
- Roll. Turn the warm cake onto a towel, roll it up with the towel, and cool completely.
- Filling. Whip the cream with the powdered sugar and vanilla, then fold the pie filling into about two thirds of it.
- Assemble. Unroll the cake, spread the cherry cream to within 1 inch of the edges, and roll it back up.
- Finish. Spread the reserved cream on top and garnish with chocolate shavings and fresh cherries.
Notes
Substitutions: Use chopped fresh cherries in place of pie filling. The topping cream comes from the same whipped batch.
Tips: Roll the sponge while warm and cool completely before filling.
Storage: Refrigerate covered for up to 3 days. Do not freeze.