Elegant Black Forest Cake Roll

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 Ingredients

For the chocolate sponge cake



  • 4 large eggs

  • ~¾ cup (granulated) sugar

  • ½ cup all-purpose flour

  • ¼ cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • A pinch (¼ teaspoon) salt

  • 1 teaspoon vanilla extract

  • Extra powdered sugar (for dusting the towel when rolling)

For the filling (whipped cream + cherries)

  • ~1 cup heavy whipping cream

  • ~2 tablespoons powdered sugar

  • ~1 teaspoon vanilla extract

  • ~½ cup cherries (fresh, canned or jarred; pitted and drained)

  • Optional: ~2 tablespoons cherry juice or cherry liqueur (e.g. kirsch) — for added cherry flavor and moisture

For the chocolate ganache (topping)

  • ~½ cup heavy cream

  • ~4 oz (or roughly ~120 g) dark or semi-sweet chocolate, chopped

  • ~1 tablespoon butter — to smooth/enrich the ganache

For decoration (optional)

  • Additional whipped cream (for piping)

  • Whole cherries

  • Chocolate curls or shavings



🧑‍🍳 Method / Steps

  1. Preheat & prepare pan

    • Preheat oven to 350 °F (≈ 175 °C).

    • Line a 10×15-inch “jelly roll” baking pan with parchment paper; grease lightly.

  2. Make the sponge cake batter

    • In a large bowl, beat the eggs and sugar until pale, light, and fluffy. Add vanilla.

    • In another bowl, sift together flour, cocoa powder, baking powder, and salt.

    • Gently fold the dry mixture into the egg mixture — do so carefully to keep the batter airy.

    • Spread the batter evenly on the prepared pan and smooth the top.

  3. Bake the sponge

    • Bake for 10–12 minutes — the sponge should “spring back” when lightly pressed. Avoid over-baking (that makes it dry).

  4. Roll the cake while warm

    • As soon as it comes out, invert the sponge onto a clean kitchen towel dusted with powdered sugar.

    • Peel off the parchment paper.

    • Roll the sponge (with the towel inside) starting from the short side — this helps prevent cracking.

    • Let it cool completely while rolled.

  5. Prepare the filling

    • Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

    • Optionally, fold in cherry juice or liqueur for extra flavor.

    • Fold in the chopped cherries (or distribute over the filling later), spreading evenly.

  6. Assemble the cake roll

    • Once cooled, carefully unroll the sponge.

    • Spread the whipped cream + cherry mixture evenly over the surface, leaving a small border along the edges so filling doesn’t spill.

    • Gently re-roll the cake (this time without the towel), using light pressure to maintain a neat roll.

    • Place the roll seam-side down on a serving plate.

  7. Make the chocolate ganache

    • Heat the heavy cream until it just begins to simmer.

    • Pour over the chopped chocolate and butter. Let sit for a minute, then stir until smooth and glossy.

    • Let the ganache cool slightly (so it thickens a bit, but is still pourable).

  8. Decorate & finish

    • Drizzle the ganache over the top of the cake roll, letting it cascade down the sides.

    • If desired, pipe extra whipped cream on top; garnish with whole cherries and chocolate curls/shavings.

    • Refrigerate the assembled cake for at least 30 minutes before slicing — this helps it set nicely for clean slices.



📏 Yield & Timing

  • The roll makes about 10–12 slices (depending on how thick you cut each slice).

  • Total time: ~ 1 hour (baking, rolling, cooling, filling, decorating; excluding chilling).

🎯 What Makes This Cake Special

  • The sponge is light, airy, and flexible, perfect for rolling without cracking — thanks to whipped eggs + gentle folding.

  • The combination of rich chocolate sponge + creamy whipped filling + juicy cherries + chocolate ganache gives balanced layers: sweetness, fruitiness, creaminess, and chocolate depth.

  • The roll presentation gives a neat swirl pattern, elegant look — ideal for celebrations or as a “show-stopper” dessert.

  • It’s customizable: you can vary sweetness, use cherry juice instead of liqueur for alcohol-free version, swap cherries for other berries, or lighten cream/ganache for a less rich dessert.



🧊 Storage & Serving Advice

  • Before serving: Chill in the fridge at least 30 minutes — that helps the cream set and makes slicing cleaner.

  • Storage: Keep refrigerated, covered (plastic wrap or foil) — best consumed within ~3 days (since whipped cream filling stays fresh).

  • Optional make-ahead: You can bake the sponge and roll it a day ahead; when ready, unroll, fill, re-roll, decorate, and chill before serving.



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