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Elegant Black Forest Cake Roll

A light chocolate sponge cake rolled with whipped cream and cherries for an elegant twist on the classic Black Forest dessert.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 hour 7 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260

Ingredients
  

Chocolate Sponge Cake
  • 4 eggs room temperature
  • 0.75 cup granulated sugar
  • 0.25 cup unsweetened cocoa powder
  • 0.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp vanilla extract
Filling
  • 1 cup heavy whipping cream cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup dark cherries pitted

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Beat eggs and sugar until thick and pale.
  3. Sift dry ingredients together and gently fold into egg mixture with vanilla.
  4. Spread batter evenly into prepared pan.
  5. Bake for 10–12 minutes until springy.
  6. Roll cake while warm in parchment and cool completely.
  7. Whip cream with powdered sugar and vanilla.
  8. Unroll cake, spread cream, add cherries, reroll, chill, and serve.

Notes

For best results, chill before slicing and garnish just before serving.