Black Forest Cherry Cake Roll

Indulge in the rich, chocolatey decadence of the Black Forest Cherry Cake Roll—a stunning dessert that combines sophisticated flavors with an impressive presentation. This rolled sponge cake features a light and airy cocoa batter that’s layered with a cloud of freshly whipped cream and tangy cherry pie filling, reminiscent of the classic Black Forest cake. Topped with a dusting of dark chocolate shavings and optionally adorned with fresh cherries, this dessert strikes the perfect balance of sweetness and texture. With just 20 minutes of prep and a quick bake time, this elegant cake roll is surprisingly simple to make, making it an ideal centerpiece for special occasions or indulgent after-dinner treats. Perfectly chilled and ready to slice, it’s a delightful way to satisfy your deep chocolate cravings.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 75 g All-purpose flour
• 25 g Unsweetened cocoa powder
• 1 tsp Baking powder
• 0.25 tsp Salt
• 4 large Eggs
• 100 g Granulated sugar
• 1 tsp Vanilla extract
• 30 g Powdered sugar (for dusting)
• 300 ml Heavy whipping cream
• 40 g Powdered sugar (for filling)
• 0.5 tsp Vanilla extract (for filling)
• 200 g Canned cherry pie filling
• 50 g Dark chocolate (shaved for topping)
• 8 pieces Fresh cherries (optional, for garnish)

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 10x15 inch (25x38 cm) jelly roll pan and line it with parchment paper.

Step 2

In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the eggs and granulated sugar using an electric mixer on high speed for 6-8 minutes until the mixture is pale, thick, and tripled in volume.

Step 4

Gently fold in the vanilla extract and sifted dry ingredients using a spatula. Be careful not to deflate the batter.

Step 5

Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula.

Step 6

Bake in the preheated oven for 8-10 minutes or until the cake springs back when lightly touched.

Step 7

While the cake is baking, lay a clean kitchen towel on the counter and generously dust it with powdered sugar.

Step 8

Once the cake is baked, immediately invert it onto the prepared towel. Carefully peel off the parchment paper, then roll the cake up tightly with the towel starting from the short end. Allow it to cool completely in the rolled position.

Step 9

While the cake is cooling, prepare the filling by whipping the heavy cream, powdered sugar (for filling), and vanilla extract (for filling) in a chilled bowl until stiff peaks form.

Step 10

Unroll the cooled cake gently. Spread an even layer of whipped cream over the surface of the cake, leaving a 1/2-inch border at the edges.

Step 11

Spoon the cherry pie filling evenly over the whipped cream layer.

Step 12

Carefully re-roll the cake without the towel, making sure not to squeeze out the filling.

Step 13

Transfer the cake roll to a serving platter, seam-side down.

Step 14

Spread a thin layer of whipped cream over the top and sides of the roll. Sprinkle with shaved dark chocolate, and garnish with fresh cherries if desired.

Step 15

Refrigerate the cake for at least 1 hour before serving to allow it to set.

Step 16

Slice and serve chilled. Enjoy your Black Forest Cherry Cake Roll!

Nutrition Facts

Serving size	1112.4 grams (1112.4g)

Amount per serving	% Daily Value*
Calories	2867

Total Fat 143.90g	184%
Saturated Fat 80.40g	402%
Polyunsaturated Fat NaNg
Cholesterol 1044mg	348%
Sodium 1451mg	63%
Total Carbohydrate 343.80g	125%
Dietary Fiber 18.70g	67%
Total Sugars 237.40g
Protein 43.20g	86%

Vitamin D 164IU	820%
Calcium 214mg	16%
Iron 16mg	87%
Potassium 1291mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 6.1%

Carbs: 48.4%