Contents
Introduction
Indulge in the sophisticated delight of the Elegant Chocolate Forest Cake, a visually stunning roll cake that combines layers of rich chocolate, luscious cherry filling, and fluffy whipped cream. This delectable dessert is perfect for special occasions or as a luxurious treat to elevate any gathering.
Detailed Ingredients with measures
For the Chocolate Cake:
– 4 large eggs, at room temperature
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/4 cup unsweetened cocoa powder
– 1/4 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
For the Cherry Filling:
– 2 cups pitted cherries, fresh or frozen
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon water
For the Whipped Cream Filling:
– 1 1/2 cups heavy cream, chilled
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
For Garnish:
– Additional cherries, for decoration
– Chocolate shavings or cocoa powder, for dusting
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
1 hour 45 minutes
Yield
Serves 10-12
Instructions
1. Prepare the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper. In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until thick and pale, about 5 minutes. In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined. Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
2. Prepare the Cherry Filling:
In a saucepan, combine the pitted cherries and granulated sugar. Cook over medium heat until the cherries release their juices and soften. In a small bowl, mix the cornstarch with water to make a slurry. Stir the slurry into the cherry mixture and cook until thickened. Remove from heat and let cool completely.
3. Make the Whipped Cream Filling:
In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the Cake:
Once the chocolate 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. Transfer the roll cake to a serving platter and refrigerate for at least 1 hour to set.
5. Garnish and Serve:
Before serving, garnish the roll cake with additional cherries and chocolate shavings or dust with cocoa powder. Slice and enjoy this exquisite chocolate forest roll cake, perfect for any special occasion or simply as a treat!
Detailed Directions and Instructions
Prepare the Chocolate Cake:
Preheat Oven: Preheat your oven to 350F (175C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
Mix Eggs and Sugar: In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until thick and pale, approximately 5 minutes.
Combine Dry Ingredients: In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
Bake: Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Prepare the Cherry Filling:
Cook Cherries: In a saucepan, combine the pitted cherries and granulated sugar. Cook over medium heat until the cherries release their juices and soften.
Thicken Filling: In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the cherry mixture and cook until thickened. Remove from heat and let cool completely.
Make the Whipped Cream Filling:
Whip Cream: In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake:
Spread Filling: Once the chocolate cake has cooled, spread the whipped cream evenly over the surface.
Add Cherry Filling: Spoon the cooled cherry filling over the whipped cream layer.
Roll Cake: Starting from one short end, carefully roll up the cake, using the parchment paper to help lift and roll.
Chill: Transfer the roll cake to a serving platter and refrigerate for at least 1 hour to set.
Garnish and Serve:
Decorate: Before serving, garnish the roll cake with additional cherries and chocolate shavings or dust with cocoa powder.
Serve: Slice and serve for an elegant and indulgent dessert.
Notes
Egg Temperature:
Ensure the eggs are at room temperature for better volume when whisking.
Cake Texture:
Do not overmix the batter after adding the dry ingredients to maintain a light and airy texture.
Cherry Alternatives:
If fresh cherries are unavailable, you can use frozen cherries, ensuring they are properly thawed and drained before cooking.
Chilling Time:
Allow the roll cake to chill adequately for the layers to set properly and hold their shape when sliced.
Serving Suggestions:
Enjoy this exquisite chocolate forest roll cake on special occasions or as a delightful treat for any dessert lover!
Cook Techniques
Mixing Technique
Incorporating air into the egg and sugar mixture is crucial for achieving a light and airy cake. Beat the eggs vigorously until thick and pale to ensure the proper texture.
Sifting Dry Ingredients
Sifting the cocoa powder, flour, baking powder, and salt ensures a lump-free mixture and helps to aerate the ingredients, leading to a more even cake.
Rolling the Cake
When rolling the cake, use the parchment paper to guide the roll and prevent sticking. Start from one short end to create a tight spiral, ensuring the layers remain intact.
Making Cherry Filling
Cooking the cherries with sugar enhances their natural sweetness. The cornstarch slurry is essential for thickening the filling, allowing it to maintain its shape when spread.
Whipping Cream
Chill your bowl and beaters before whipping the cream to help it achieve stiff peaks quickly. Adding powdered sugar and vanilla enhances both flavor and stability.
Chilling the Cake
Refrigerating the rolled cake for at least an hour allows the flavors to meld and helps the cake maintain its shape when sliced.
FAQ
Can I use frozen cherries for the filling?
Yes, frozen cherries work well, but make sure to thaw and drain any excess liquid before cooking.
What can I substitute for heavy cream in the whipped filling?
You can use a non-dairy whipped topping or any whipped cream alternative, though the flavor and texture may vary.
How do I store the leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Can I make the cake in advance?
Yes, you can prepare the cake and fill it a day ahead. Just keep it tightly wrapped in the refrigerator until ready to serve.
What can I use as a garnish aside from cherries and chocolate shavings?
You can use fresh mint leaves, edible flowers, or a dusting of powdered sugar for an elegant touch.
Conclusion
This Elegant Chocolate Forest Cake is a true masterpiece, combining rich chocolate layers with a delightful cherry filling and fluffy whipped cream. Its sophisticated look and decadent taste make it an ideal dessert for special occasions or a lavish treat any day. The balance of flavors and textures ensures that each slice offers a memorable indulgence that will impress your guests and satisfy your sweet cravings.
More recipes suggestions and combination
Chocolate Raspberry Roll Cake
Swap the cherry filling for a fresh raspberry compote and use chocolate ganache as the whipped cream layer for a berry-infused delight.
Hazelnut Chocolate Mousse Cake
Incorporate layers of hazelnut chocolate mousse between the chocolate cake and whipped cream for a nutty twist.
Vanilla Bean Cake with Berry Filling
Replace the chocolate with a moist vanilla bean cake and fill it with a mixed berry filling topped with vanilla whipped cream.
Peanut Butter Chocolate Roll
Add a peanut butter cream layer in place of the whipped cream for a satisfying sweet and salty combination.
Coconut Chocolate Roll Cake
Integrate a coconut cream filling along with chocolate cake for a tropical variation that pairs beautifully with dark chocolate.
