Introduction

This Elegant Black Forest Cake Roll combines a light chocolate sponge with a rich cherry and whipped cream filling. Finished with a smooth chocolate ganache and classic decorations, it’s perfect for special occasions or a delightful treat any time.

A chocolate roll cake sliced to show its spiral layers, with a dark brown chocolate outer layer and a creamy white filling swirled inside. The top of the cake is decorated with small dollops of white cream, bright red cherries on each dollop, and thin chocolate curls scattered around. The cake is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar (for dusting the towel)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped cherries (fresh or jarred)
2 tablespoons kirsch or cherry juice (optional)
1/2 cup heavy cream
4 ounces dark or semi-sweet chocolate, chopped
1 tablespoon butter
Whipped cream (optional, for piping)
Whole cherries
Chocolate curls or shavings

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Step 2: In a large bowl, beat the eggs and granulated sugar together until light and fluffy. Mix in the vanilla extract.
Step 3: In a separate bowl, sift together the flour, unsweetened cocoa powder, baking powder, and salt.
Step 4: Gently fold the dry ingredients into the egg mixture until fully incorporated without deflating the batter.
Step 5: Spread the batter evenly onto the prepared pan and smooth the top with a spatula.
Step 6: Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Step 7: While still warm, turn the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel. Let it cool completely in this rolled form.
Step 8: To make the filling, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the chopped cherries and kirsch or cherry juice if using.
Step 9: Unroll the cooled cake carefully, then spread the whipped cream and cherry filling evenly over the surface. Roll the cake back up gently without the towel and place it seam-side down on a serving platter.
Step 10: For the ganache, heat 1/2 cup heavy cream until it just begins to simmer. Pour it over the chopped chocolate and butter. Stir gently until the mixture is smooth. Allow it to cool slightly before use.
Step 11: Drizzle the ganache over the cake roll. Decorate with piped whipped cream if desired, whole cherries, and chocolate curls or shavings.
Step 12: Chill the cake roll for at least 30 minutes before serving to let the flavors meld and the ganache set.

Tips & Variations

Use fresh cherries in season for the best flavor, or high-quality jarred cherries drained well.
If you prefer a non-alcoholic version, substitute kirsch with cherry juice or omit altogether.
Lightly dust the finished cake with cocoa powder for an elegant finish.
For a richer ganache, use a mix of dark and milk chocolate.

Storage

Store the Black Forest Cake Roll covered in the refrigerator for up to 3 days. Keep it well wrapped or in an airtight container to prevent drying. Before serving, you can let it sit at room temperature for 10-15 minutes. Reheating is not recommended as it may affect the texture of the whipped cream filling.

How to Serve

A close-up image of a chocolate Swiss roll cake sliced to show its spiral layers, featuring a dark brown, moist chocolate sponge cake wrapped around a thick, creamy white filling. The roll is topped with small swirls of white cream evenly spaced, each adorned with a bright red cherry on top. Dark chocolate curls are scattered between the cream swirls, adding texture and decoration. The cake sits on a white marbled surface, highlighting its rich colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll in advance?

Yes, you can prepare the cake and filling a day ahead. Assemble and decorate on the day of serving for the freshest appearance and best texture.

What can I substitute if I don’t have kirsch?

Kirsch can be replaced with cherry juice or another fruit juice like raspberry. If you prefer no alcohol or juice flavor, simply omit it—the filling will still be delicious.