Black Forest Roll Cake
Ingredients:
Chocolate Sponge Cake:
– 4 large eggs, room temperature
– cup granulated sugar
– cup all-purpose flour
– cup unsweetened cocoa powder
– 1 tsp baking powder
– tsp salt
– 2 tbsp vegetable oil
– 1 tsp vanilla extract
Cherry Filling:
– 1 cup cherry pie filling or fresh cherries, pitted and chopped
– 2 tbsp cherry syrup from the filling or cherry juice
Whipped Cream:
– 1 cups heavy whipping cream, cold
– cup powdered sugar
– 1 tsp vanilla extract
Topping:
– 1 cup whipped cream extra for decorating
– Shaved dark chocolate for garnish
– Fresh cherries for garnish
Directions:
1. Preheat the oven: Preheat your oven to 350F 175C. Grease and line a 10×15 inch 25×38 cm baking pan with parchment paper.
2. Prepare the chocolate sponge cake: In a large bowl, whisk the eggs and sugar on high speed for 5-6 minutes, until light, fluffy, and tripled in volume. Sift in the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Add the oil and vanilla extract, folding gently.
3. Bake the cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. While the cake is baking, place a clean kitchen towel on the counter and dust it with powdered sugar.
4. Roll the cake: Once the cake is done, immediately invert it onto the prepared kitchen towel. Peel off the parchment paper and carefully roll the cake with the towel starting from a short end. Allow the cake to cool completely while rolled up.
5. Prepare the whipped cream: In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
6. Assemble the roll cake: Unroll the cooled sponge cake. Spread a thin layer of cherry syrup over the surface. Then, spread a layer of whipped cream, followed by the cherry filling, leaving a 1-inch border on all sides. Carefully roll the cake back up without the towel and place it seam side down on a serving plate.
7. Decorate the cake: Spread a layer of whipped cream over the roll cake. Garnish with shaved dark chocolate and fresh cherries for a classic Black Forest look.
8. Chill and serve: Refrigerate the cake for at least 1 hour before slicing to allow the flavors to meld. Serve chilled and enjoy this delightful Black Forest Roll Cake!
Nutritional Information:
– Prep Time: 25 minutes Cooking Time: 12 minutes Total Time: 1 hour including chilling
– Kcal: 300 kcal per serving Servings: 8 servings
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