Description
A classic chocolate cake roll filled with cherry filling and whipped cream, inspired by the traditional Black Forest cake.
Ingredients
Scale
- For the cake: 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- For the filling: 1 cup cherry preserves
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh cherries for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat eggs and granulated sugar until thick and pale. Stir in vanilla extract.
- Gradually fold in the dry ingredients until just combined.
- Pour batter into the prepared pan and spread evenly. Bake for 10-12 minutes or until the cake springs back when touched.
- While the cake is baking, lay a clean kitchen towel on a work surface and dust it with powdered sugar.
- Invert the hot cake onto the towel and carefully peel off the parchment paper. Roll the cake up in the towel and let it cool completely.
- For the filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled cake and spread the cherry preserves over it, followed by the whipped cream.
- Reroll the cake carefully and chill for at least 1 hour before serving. Garnish with fresh cherries.
Notes
Ensure the cake is rolled while warm to prevent cracking. Store in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: German
Nutrition
- Calories: 280
- Sugar: 25g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 5g