Elegant Black Forest Cake Roll

This Elegant Black Forest Cake Roll is a light-as-air chocolate sponge filled with juicy cherry compote and stabilized whipped cream. It is a foolproof, showstopping dessert that looks like it came from a French patisserie but is easy enough to make with your little ones on a Tuesday night!

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Course: Dessert

Cuisine: American, German-inspired

Keyword: cherry cake roll, chocolate swiss roll recipe, Elegant Black Forest Cake Roll, holiday dessert, homemade black forest cake

Prep Time: 30

Cook Time: 15

Chilling Time: 2 30

Total Time: 3 15

Servings: servings

Calories: 380kcal

Cost: $15

Equipment

1 10x15-inch jelly roll pan Crucial for the right cake thickness.
1 Electric hand mixer Essential for whipping egg whites to stiff peaks.
1 Clean kitchen towel Must be lint-free for the "practice roll."
1 Fine mesh sieve For sifting cocoa and flour to keep things airy.
1 Offset spatula Perfect for spreading that cream evenly.
1 Medium saucepan To simmer our delicious cherry filling.

Ingredients

4 Large Eggs Room temperature and separated.
¾ Cup Granulated sugar Divided for the yolks and whites.
⅓ Cup Unsweetened cocoa powder Sifted for a smooth batter.
¼ Cup All-purpose flour Sifted
1 Teaspoon Vanilla extract Pure extract is best!
¼ Teaspoon Salt To balance the sweetness.
2 Cups Dark sweet cherries Fresh or frozen Fresh or frozen (pitted)..
1 Tablespoon Cornstarch Mixed with 2 tablespoon water for a slurry.
1 Tablespoon Kirsch or Cherry Juice Optional for that authentic German kick.
2 Cups Heavy whipping cream Keep it very cold.
4 Ounces Cream cheese Softened to stabilize the whipped cream.
1 Cup Semi-sweet chocolate chips For the glossy ganache topping.
½ Cup Heavy cream For the ganache.

Instructions

In your saucepan, combine the [dark sweet cherries], [granulated sugar], and a splash of water. Let them bubble softly for about 5 minutes. My little Olivia loves to watch the juices turn a deep, beautiful ruby red, it’s like liquid jewels!
Stir in your [cornstarch] slurry and cook until it’s thick and glossy. Remove from heat and add the [Kirsch or Cherry Juice]. Let this cool completely; we don't want to melt our cream later!
Preheat your oven to 350°F. Beat the [eggs] (yolks only!) with ½ cup of [granulated sugar] until they are thick and pale. I tell Olivia this is the "ribbon stage" because the batter should fall back into the bowl like a silk ribbon.
In a clean bowl, beat the [eggs] (whites) with [salt] until they stand up in stiff, glossy peaks. Olivia’s Tip: Make sure your bowl is super clean! Even a drop of yolk will stop the magic from happening.
Gently fold your sifted [unsweetened cocoa powder] and [all-purpose flour] into the yolks. Then, fold in those fluffy whites very carefully so we don't lose the air. This is the secret to a cake that doesn't crack!
Pour into your lined pan and bake for 12-15 minutes. It should spring back when touched.
While the cake is hot, flip it onto a towel dusted with powdered sugar. Remove the parchment and roll the cake up with the towel. This "muscle memory" helps the cake stay together later. Olivia calls this the "cake sleeping bag." Let it cool for 45 minutes
Whip the cold [heavy whipping cream], [cream cheese], [granulated sugar], and [vanilla extract]. The cream cheese is my secret to making sure the cake stays perfect even if it sits in the fridge overnight!
Unroll your cool cake. Spread the cream and then the cherries. Roll it back up tightly. It might crack a little, but don't worry, momma’s ganache covers everything! Wrap in plastic and chill for 2 hours.
Melt [semi-sweet chocolate chips] with [heavy cream] until glossy. Pour over your chilled roll and top with fresh cherries. It looks so fancy, but we know how easy it really was!

Notes

To make this alcohol-free, simply swap the Kirsch for extra cherry juice or a teaspoon of almond extract.
Store your masterpiece in the refrigerator for up to 3 days. The flavor actually gets better after 24 hours!
If your cake roll has a large crack, just add a bit more ganache or a few extra swirls of whipped cream on top. No one will ever know!

Nutrition