Introduction
The Black Forest Cake is a decadent dessert that brings together rich chocolate, luscious cherries, and light whipped cream in a beautiful harmony of flavors. Originating from the Black Forest region in Germany, this roll cake variation adds a delightful twist to the traditional layered version. Perfect for any celebration or just a sweet treat, this recipe combines a chocolate sponge cake filled with cherry compote and finished with freshly whipped cream.
Detailed Ingredients with measures
Chocolate Sponge Cake:
– 4 large eggs, at room temperature
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 1 cup unsweetened cocoa powder
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
Cherry Filling:
– 2 cups pitted cherries, fresh or frozen
– 1 cup granulated sugar
– 1 tbsp cornstarch
– 1 tbsp water
Whipped Cream Filling:
– 1 cup heavy cream, chilled
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
For Garnish:
– Additional cherries, for decoration
– Chocolate shavings or cocoa powder
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 45 minutes (including chilling time)
Yield: 8-10 slices
Detailed Directions and Instructions
1. Preheat Your Oven:
Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
2. Make the Chocolate Sponge Cake:
In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until the mixture becomes thick and pale, about 5 minutes. Sift together the cocoa powder, flour, baking powder, and salt in a separate bowl. Gently fold the dry ingredients into the egg mixture until just combined. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
3. Prepare the Cherry Filling:
In a saucepan, combine the cherries and granulated sugar. Cook over medium heat until the cherries soften and release their juices. Mix the cornstarch with water to create a slurry. Stir the slurry into the cherry mixture and cook until it thickens. Remove from heat and let cool completely.
4. Make the Whipped Cream Filling:
In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Assemble the Roll Cake:
Once the cake has cooled, spread the whipped cream evenly over the surface. Spoon the cooled cherry filling over the whipped cream layer. Starting from one short end, carefully roll up the cake using the parchment paper to help lift and roll it into a neat log. Transfer the roll cake to a serving platter and refrigerate for at least 1 hour to set.
6. Garnish and Serve:
Garnish with additional cherries and chocolate shavings, or lightly dust with cocoa powder. Slice and serve to enjoy a delightful Black Forest dessert.
Notes
Yield:
8-10 slices
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes including chilling time.
