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Elegant Black Forest Cake Roll

This Black Forest Cake Roll features a tender cocoa sponge filled with cherry-kissed whipped cream and finished with a glossy chocolate ganache. 
Calories:
Author: Sandra Myers

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.