Description
A delicious black forest cake roll with layers of chocolate sponge, whipped cream, and cherries.
Ingredients
Scale
- 4 large eggs
- 100g granulated sugar
- 85g all-purpose flour
- 20g cocoa powder
- 1 tsp vanilla extract
- 200ml heavy cream
- 1 tbsp powdered sugar
- 200g cherries (pitted)
- 2 tbsp cherry liqueur (optional)
- Chocolate shavings for garnish
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Beat eggs and sugar until light and fluffy. Add vanilla extract.
- Sift flour and cocoa powder into the egg mixture, folding gently.
- Spread batter evenly on the baking sheet and bake for 12-15 minutes.
- Roll the warm cake in a clean towel and let it cool.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Unroll the cake, brush with cherry liqueur (if using), and spread whipped cream over it.
- Scatter cherries evenly over the cream, then roll the cake back up.
- Chill for at least 1 hour before serving. Garnish with chocolate shavings.
Notes
- Use room-temperature eggs for better volume.
- Chill the bowl and beaters before whipping cream.
- Let the cake cool slightly before rolling to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
Keywords: black forest cake roll, chocolate dessert, cherry cake