Why you will love this recipe
This recipe is perfect for those who adore the combination of chocolate and cherries. It’s not just a feast for the eyes; the flavors meld beautifully, creating a harmonious dessert that will impress your family and friends. The sponge cake is soft and moist, while the cream filling adds a luscious texture that complements the tart cherry filling. It’s a versatile dessert that can be served at birthdays, holidays, or any special gathering. Plus, it’s fun to make and even more enjoyable to eat!
Ingredients:
For the Sponge Cake:
- 4 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup cocoa powder
- ½ cup granulated sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Cream Filling:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup cherry pie filling (or fresh cherries)
For the Topping:
- ½ cup whipped cream
- ¼ cup chocolate shavings
- Fresh cherries, for garnish
Preparation:
Step 1: Make the Sponge Cake
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper. In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
Step 2: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking powder. Gradually fold this dry mixture into the egg mixture, being careful not to deflate the batter. Once combined, stir in the milk and vanilla extract until smooth.
Step 3: Bake to Perfection
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it to avoid overbaking, which can dry out the cake.
Step 4: Roll While Warm
Once baked, remove the cake from the oven and let it cool for about 5 minutes. Carefully turn the cake onto a clean kitchen towel dusted with powdered sugar. Gently roll the cake up with the towel, starting from one of the shorter ends. Allow it to cool completely in this rolled position; this helps to maintain its shape.
Step 5: Prepare the Filling
In a mixing bowl, beat the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Once the cake is completely cool, unroll it gently and spread the cream filling evenly over the surface. If using cherry pie filling, spoon it over the cream, or scatter fresh cherries for a more vibrant flavor. Carefully roll the cake back up without the towel, placing it seam-side down on a serving plate.
Step 6: Decorate & Serve
Top the rolled cake with whipped cream, chocolate shavings, and fresh cherries for a beautiful presentation. Slice into rounds and serve chilled or at room temperature.
Serving Suggestions:
This Black Forest Cream Roll Cake pairs wonderfully with a cup of freshly brewed coffee or a glass of dessert wine. Serve it as a centerpiece for a dessert table, or slice it into individual servings for a delightful treat during a casual gathering.
Tips:
- Roll the cake while it’s still warm to prevent cracks and ensure a tight roll.
- For an extra indulgent touch, drizzle some chocolate syrup over the top before serving.
- Chill the assembled cake in the refrigerator for at least 30 minutes before slicing. This will help you achieve cleaner cuts and keep the filling intact.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Nutritional Information:
- Calories: 250 per serving (based on 12 servings)
- Protein: 4g
- Sodium: 90mg
Conclusion
The Black Forest Cream Roll Cake is a stunning dessert that combines the classic flavors of chocolate and cherry in a delightful rolled cake. Its soft sponge and creamy filling make it a crowd-pleaser for any occasion. Whether you are celebrating a special event or simply indulging in a sweet treat, this recipe is sure to impress. With its beautiful presentation and rich flavors, it’s a dessert that will leave everyone asking for seconds.
Questions and Answers about this recipe:
- Can I use fresh cherries instead of cherry pie filling?
Yes, fresh cherries can be used for a lighter, fresher taste. Just pit and slice them before adding to the cream filling. - How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains a binding agent like xanthan gum for the best results. - Can I make the sponge cake ahead of time?
Absolutely! You can bake the sponge cake a day in advance. Just wrap it tightly in plastic wrap and store it at room temperature until you’re ready to assemble. - What can I use instead of heavy cream for the filling?
You can use mascarpone cheese or a whipped topping as a lighter alternative, but keep in mind that the flavor and texture will differ. - How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed fresh, but it will still taste delicious for a few days after making it.
