Black Forest Roll Cake is a delicious twist on the classic Black Forest Cake. Here’s a recipe to get you started:
Ingredients
For the Sponge Cake:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
For the Filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup maraschino cherries (drained and chopped)
For the Ganache:
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the Sponge Cake:
- In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture.
- Add the milk, vegetable oil, and vanilla extract and mix until just combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 10-12 minutes or until the cake springs back when touched.
- Roll the Cake:
- While the cake is baking, dust a clean kitchen towel with powdered sugar.
- When the cake is done, immediately invert it onto the towel. Peel off the parchment paper.
- Roll the cake up with the towel starting from one end. Allow it to cool completely.
- Prepare the Filling:
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold in the chopped maraschino cherries.
- Assemble the Cake:
- Carefully unroll the cooled cake. Spread the cherry cream filling evenly over the cake.
- Re-roll the cake without the towel. Place it seam-side down on a serving platter.
- Prepare the Ganache:
- Heat the heavy cream in a small saucepan until it just begins to simmer.
- Remove from heat and add the chocolate chips. Let it sit for a few minutes, then stir until smooth.
- Pour the ganache over the rolled cake, allowing it to drizzle down the sides.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour to set the ganache.
- Garnish with additional cherries or chocolate shavings if desired before serving.
Enjoy your Black Forest Roll Cake!
4o mini