Black Forest Cream Roll Cake
A delightful twist on the classic dessert with rich chocolate sponge and fluffy cream rolled with a sweet cherry surprise.
Ingredients
For the Cake
- 4 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup cocoa powder
- ½ cup granulated sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Filling and Topping
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup cherry pie filling (or fresh cherries)
- ½ cup whipped cream
- ¼ cup chocolate shavings
- 1 cup fresh cherries, for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch baking pan.
- In a large bowl, whisk the eggs and sugar until light and fluffy.
- Sift together the flour, cocoa powder, and baking powder, then gently fold it into the egg mixture.
- Stir in the milk and vanilla extract.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool slightly, then turn it onto a clean kitchen towel.
- Gently roll it up with the towel and allow it to cool completely.
Filling and Assembly
- Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Fold in the cherry pie filling or fresh cherries.
- Unroll the cooled cake and spread the cream filling evenly over the surface.
- Carefully roll the cake back up and place it on a serving plate.
- Top with whipped cream, chocolate shavings, and fresh cherries.
Notes
Store leftovers in the refrigerator wrapped tightly in plastic wrap or in an airtight container for up to 3-4 days. For best flavor and texture, consume within the first couple of days.