The Black Forest Cake Roll first stole the spotlight at our local winter fundraiser just before Advent. Snowflakes tapped gently on the stained-glass windows of the church hall, while tables overflowed with homemade sweets and steaming cocoa.Among all the pies and crumbles, a young volunteer named Lily unveiled a glossy chocolate roll crowned with ruby-red cherries. The room paused that dessert had presence.
A few days later, Jerome, our ever-curious retired firefighter and unofficial kitchen coach at the community center, asked if I could bring that cake roll to life for our baking class. With his help, we set out to master the swirl that signature blend of soft chocolate sponge, cherry-studded whipped cream, and just enough kirsch to brighten each bite.
At home, I tested the sponge until it rolled without cracking, whisked cream until it stood tall, and melted dark chocolate into a ganache so smooth it coated like a dream. When we served it to our group of grandparents and little ones, forks clinked and cheeks flushed. That Black Forest Cake Roll turned out to be more than just a pretty dessert it brought people together, one slice at a time.
Short Description
This Black Forest Cake Roll features a tender cocoa sponge filled with cherry-kissed whipped cream and finished with a glossy chocolate ganache.
Key Ingredients
For the cake
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the filling
- 1 ¼ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped cherries (fresh, jarred, or canned, well-drained)
- 2 tablespoons kirsch or cherry juice
For the ganache
- ¾ cup heavy cream
- ¾ cup chopped dark or semi-sweet chocolate
- 1 tablespoon unsalted butter
For garnish
- Whipped cream
- Whole cherries
- Chocolate curls
Tools Needed
- Electric mixer
- Jelly roll pan (10×15 inch)
- Parchment paper
- Mixing bowls
- Sifter
- Offset spatula
- Clean kitchen towel
- Small saucepan
- Cooling rack
Cooking Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it with butter or nonstick spray.
Step 2: Make the Sponge
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high for 5 to 7 minutes until pale and tripled in volume. Mix in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula until fully incorporated without deflating the batter.
Step 3: Bake and Roll
Spread the batter evenly onto the prepared pan and smooth the top. Bake for 10 to 12 minutes, until the cake springs back when lightly pressed. Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment and roll the cake up with the towel inside. Let it cool completely on a wire rack.
Step 4: Whip the Filling
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in the chopped cherries and kirsch (or cherry juice).
Step 5: Fill and Re-roll
Unroll the cooled cake gently. Spread the whipped cherry cream evenly across the surface, then roll it back up without the towel. Transfer the roll seam-side down onto a serving platter.
Step 6: Prepare the Ganache
Heat the cream in a small saucepan until just simmering. Pour it over the chopped chocolate and butter in a bowl. Let sit for a minute, then stir until silky smooth. Cool slightly.
Step 7: Decorate and Chill
Drizzle the ganache over the cake roll. Garnish with piped whipped cream, whole cherries, and chocolate curls. Refrigerate for at least 30 minutes before slicing.
Why You’ll Love This Recipe
Lush chocolate flavor balanced by airy whipped cream
Beautiful presentation with minimal effort
Flexible enough for holidays or casual celebrations
Can be made ahead for easy serving
Customizable with different cherry varieties or flavorings
Mistakes to Avoid & Solutions
Overbaking the sponge
It can become dry and crack when rolled.
Solution: Bake just until the cake springs back when touched. Set a timer for 10 minutes and check frequently after that.
Rolling the cake when cold
The cake will crack or break.
Solution: Roll the cake while still warm with a towel. Let it cool rolled up to retain shape.
Runny whipped cream
If the cream isn’t whipped enough, the filling will ooze out.
Solution: Whip until stiff peaks form. Chill your bowl and beaters beforehand for best results.
Using too much kirsch
The cake may become soggy or overpowering.
Solution: Stick to 2 tablespoons, and blot cherries dry before folding them in.
Rushing the ganache
Warm ganache may melt the filling.
Solution: Let it cool 5 to 10 minutes before drizzling
Serving and Pairing Suggestions
Serve chilled with extra cherries on the side
Pair with espresso or cherry tea for contrast
Add vanilla bean ice cream for a la mode flair
Plate with a dusting of cocoa or powdered sugar
Slice into thin spirals for buffet-style servings
Storage and Reheating Tips
Refrigerate: Keep covered in the fridge for up to 3 days.
Freeze: Wrap the rolled cake (without garnish) in plastic and foil. Freeze up to 1 month.
Thaw: Place in the fridge overnight, then decorate.
Avoid reheating: Best served cold or at room temperature.
FAQs
1. Can I use jarred cherries instead of fresh ones?
Yes, just make sure they’re well-drained and patted dry before folding them into the cream.
2. What if I don’t have kirsch?
You can substitute with cherry juice or a bit of almond extract for a different twist.
3. How do I make chocolate curls?
Use a vegetable peeler on a bar of chocolate at room temperature. Chill curls before garnishing.
4. Can I bake the cake ahead of time?
Absolutely. Bake and roll the sponge a day in advance, then fill and decorate the next day.
5. How do I prevent cracks in the cake?
Roll it warm and don’t skip the parchment paper. A gentle hand while unrolling also helps.
Tips & Tricks
Sift dry ingredients to prevent clumps in the batter.
Use an offset spatula for even filling and ganache spreading.
Chill the roll before slicing for cleaner cuts.
Place parchment under the roll while decorating for easier cleanup.
Add a pinch of espresso powder to the sponge for deeper chocolate flavor.
Recipe Variations
Chocolate Raspberry Cake Roll
Swap cherries for 1 cup of fresh or thawed raspberries. Use raspberry liqueur or juice in place of kirsch. Garnish with fresh raspberries and white chocolate drizzle.
Nutella Black Forest Twist
Add ¼ cup of Nutella to the whipped cream before folding in the cherries. Garnish with toasted hazelnuts and chocolate shavings.
Gluten-Free Version
Replace all-purpose flour with a 1-to-1 gluten-free baking blend. Ensure all other ingredients (including chocolate) are certified gluten-free.
Mini Cake Rolls
Divide batter between two smaller pans, then slice into thirds and roll into mini logs. Perfect for party trays or gifting.
Final Thoughts
A slice of Black Forest Cake Roll always draws smiles. It’s the kind of dessert that fits just as well at a potluck table as it does after a quiet family meal.
At home, we bring it out on regular days when a little cocoa, whipped cream, and cherry can lift the mood more than expected. Simple ingredients, but they bring people closer.
So if you’re planning your next bake, give this one a go. The Black Forest Cake Roll delivers flavor, charm, and just enough wow to make any moment feel a little more special.
Elegant Black Forest Cake Roll
Ingredients
For the cake
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the filling
- 1 ¼ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped cherries
- 2 tablespoons kirsch or cherry juice
For the ganache
- ¾ cup heavy cream
- ¾ cup chopped dark or semi-sweet chocolate
- 1 tablespoon unsalted butter
- For garnish:
- Whipped cream
- Whole cherries
- Chocolate curls
Instructions
- Preheat oven to 350°F (175°C), line a 10×15-inch pan with parchment, and lightly grease.
- Beat eggs and sugar 5–7 minutes until pale and fluffy, then mix in vanilla.
- Sift flour, cocoa, baking powder, and salt, then gently fold into the egg mixture.
- Spread batter in pan, bake 10–12 minutes, invert onto sugared towel, peel parchment, roll up, and cool.
- Whip cream with powdered sugar and vanilla to stiff peaks, then fold in cherries and kirsch.
- Unroll cake, spread filling, roll again without towel, and place seam-side down.
- Heat cream, pour over chocolate and butter, stir smooth, cool, drizzle over roll, garnish, and chill.
