Black Forest Roll Cake A Chocolate & Cherry Delight!
This stunning Black Forest Roll Cake combines a rich chocolate sponge with a juicy cherry filling and light whipped cream, creating an elegant dessert thats perfect for any special gathering.
Ingredients:
Chocolate Sponge Cake:
4 large eggs, at room temperature 讀
cup granulated sugar
1 tsp vanilla extract
cup unsweetened cocoa powder
cup all-purpose flour
tsp baking powder
tsp salt 蓼
Cherry Filling:
2 cups pitted cherries fresh or frozen
cup granulated sugar
1 tbsp cornstarch
1 tbsp water
Whipped Cream Filling:
1 cups heavy cream, chilled 林
cup powdered sugar
1 tsp vanilla extract
Garnish:
Extra cherries
Chocolate shavings or cocoa powder
Instructions:
1 Preheat the Oven: Preheat your oven to 350F 175C. Grease and line a 10×15-inch jelly roll pan with parchment paper.
2 Make the Sponge Cake: In a large bowl, beat the eggs, granulated sugar, and vanilla extract until thick and pale. Sift the cocoa powder, flour, baking powder, and salt, and gently fold into the egg mixture. Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the cake is set.
3 Prepare Cherry Filling: In a small saucepan, simmer the cherries and sugar over medium heat until the cherries soften. Stir in the cornstarch slurry cornstarch mixed with water and cook until the mixture thickens. Allow to cool completely.
4 Whip the Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5 Assemble the Roll Cake: Once the cake has cooled, spread a layer of whipped cream evenly over it, followed by a layer of cherry filling. Carefully roll the cake into a log, using the parchment paper to help guide you. Wrap in plastic wrap and chill for at least 1 hour.
6 Garnish and Serve: Before serving, decorate with extra cherries and sprinkle with chocolate shavings or dust with cocoa powder. Slice and enjoy!
Additional Information:
Yield: 8-10 slices
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes plus chilling
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