Description
A classic chocolate cake roll filled with cherries and whipped cream, inspired by the traditional Black Forest cake.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 can (21 ounces) cherry pie filling
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy.
- Sift together flour, cocoa powder, baking powder, and salt. Fold into the egg mixture until just combined.
- Spread batter evenly into the prepared pan. Bake for 10-12 minutes or until the cake springs back when lightly touched.
- While the cake is baking, lay a clean kitchen towel on the counter and dust it with powdered sugar. Invert the hot cake onto the towel and peel off the parchment paper.
- Starting from a short end, roll up the cake in the towel. Let it cool completely on a wire rack.
- In a bowl, beat whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled cake and spread with cherry pie filling, leaving a 1-inch border. Then spread the whipped cream over the cherries.
- Reroll the cake without the towel. Place seam side down on a serving platter. Chill for at least 1 hour before serving. Garnish with chocolate shavings.
Notes
Ensure the cake is fully cooled before filling to prevent it from cracking. For a richer flavor, use fresh cherries if available.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: German
Nutrition
- Calories: 280
- Sugar: 25g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g