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Black Forest Cake Roll

An elegant chocolate cherry dessert featuring soft chocolate sponge rolled with whipped cream and cherry filling.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 hour 37 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Chocolate Sponge Cake
  • 0.75 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 4 eggs large
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp vegetable oil
  • 2 tbsp milk
Cherry Filling
  • 1.5 cups pitted cherries
  • 0.25 cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tsp lemon juice
Whipped Cream Filling
  • 1.5 cups heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line jelly roll pan with parchment.
  2. Whisk dry ingredients together.
  3. Beat eggs and sugar until thick and pale.
  4. Fold in wet and dry ingredients gently.
  5. Spread batter evenly and bake 10–12 minutes.
  6. Roll cake in towel while warm and cool completely.
  7. Cook cherry filling until thickened and cool.
  8. Whip cream to stiff peaks.
  9. Spread filling and roll cake. Chill 1 hour before serving.

Notes

Roll cake while warm to prevent cracking. Chill before slicing for clean spirals.