Black Forest Cream Roll Cake

This classic Black Forest cream roll cake transforms the flavors of Germany's famous torte into an elegant spiral dessert that never fails to impress. The combination of light chocolate sponge, billowy cream, and sweet-tart cherries creates a dessert that's both sophisticated and comforting.

I first made this roll cake for my mother's birthday when I was just fifteen. What began as an ambitious baking experiment has become our family's most requested celebration dessert. The look on guests' faces when you slice into the perfect spiral never gets old.

Key Ingredients

• Eggs: at room temperature for maximum volume in your sponge
• All purpose flour: creates the perfect tender crumb structure
• Cocoa powder: use Dutch processed for deeper chocolate flavor
• Granulated sugar: for the cake batter provides essential structure
• Heavy cream: with at least 36% fat content whips best
• Cherry pie filling: with whole cherries adds authentic flavor
• Powdered sugar: dissolves perfectly into whipped cream
• Vanilla extract: enhances both chocolate and cherry flavors
• Chocolate shavings: made from quality chocolate bars add elegance

Step-by-Step Instructions

Prepare the Baking Sheet:

Line a 9x13 inch baking pan with parchment paper extending up all sides. Spray lightly with cooking spray including the paper. Preheat your oven to 350°F ensuring it reaches full temperature before baking begins.

Create the Perfect Batter:

Begin by separating eggs if they're straight from refrigerator. Beat eggs and sugar on high speed for a full 5 minutes until the mixture triples in volume and forms ribbons when lifted. Sift dry ingredients together three times to incorporate air and remove lumps.

Gentle Folding Technique:

Use a large rubber spatula to incorporate dry ingredients in three additions. Cut down through center of batter then fold up and over in a figure eight motion. Rotate bowl quarter turn between each fold. Stop when no flour streaks remain but batter still looks airy.

Baking for Success:

Spread batter evenly to corners using offset spatula. Tap pan gently on counter twice to remove large air bubbles. Bake for exactly 12 minutes until cake springs back when touched but doesn't pull away from edges.

The Critical Roll:

Dust a clean kitchen towel generously with cocoa powder. Immediately invert hot cake onto towel and carefully peel off parchment. Starting from short end roll cake with towel inside while still warm. Place seam side down and let cool completely about 30 minutes.

Whipping the Perfect Filling:

Chill mixing bowl and beaters in freezer for 15 minutes before whipping cream. Beat on medium speed until slightly thickened then increase to high adding powdered sugar gradually. Stop at firm peaks that hold their shape but still look glossy.

Assembly with Care:

Unroll cooled cake gently and spread filling leaving half inch border on all sides. Distribute cherry filling evenly over cream avoiding edges. Roll cake back up without towel using towel to guide initial fold and applying gentle even pressure throughout.

Final Presentation:

Wrap rolled cake in plastic wrap and refrigerate at least one hour to set. Before serving top with additional whipped cream swoops chocolate shavings and fresh cherries. Slice with serrated knife using gentle sawing motion.

This roll cake always reminds me of my grandmother who taught me that cherries and chocolate were meant to be together. She would say a proper Black Forest dessert needs three things real whipped cream tart cherries and enough chocolate to make you smile. Every time I make this cake I hear her telling me not to rush the egg beating step.

Make Ahead Magic

The beauty of this roll cake lies in its ability to improve with time. Make it the day before serving to allow the flavors to meld and the filling to set properly. The moisture from the filling will continue to soften the cake creating that perfect texture contrast between the exterior and interior. Always wrap tightly in plastic wrap when refrigerating to prevent the cake from drying out or absorbing refrigerator odors.

Cherry Variations

While traditional Black Forest desserts use sour cherries you can adapt this recipe based on what's available. Fresh cherries work beautifully in summer simply pit and halve them then toss with a tablespoon of sugar and let sit for 20 minutes before using. In winter quality cherry preserves can be swirled into the whipped cream. For special occasions consider soaking your cherries in kirsch the traditional cherry liqueur for an authentic adult version.

Serving Suggestions

This elegant dessert needs little accompaniment but can be elevated further with thoughtful presentation. Serve slices on chilled plates with a small pour of warm chocolate sauce alongside. A dusting of cocoa powder on the plate creates a professional looking backdrop. For a complete Black Forest experience offer small glasses of kirsch or cherry cordial to sip alongside. The cake pairs beautifully with coffee especially a medium roast that won't overpower the delicate flavors.

The Cultural Heritage

The Black Forest cake "Schwarzwälder Kirschtorte" originated in Germany's southwestern Black Forest region. Traditionally it features chocolate cake soaked with kirsch liqueur layered with cherries and whipped cream. This roll cake adaptation maintains those classic flavors in a more approachable format. The combination represents the Black Forest itself the chocolate symbolizing the dense dark woods the cherries the fruit that grows there and the cream the snow that caps the mountains in winter.

Frequently Asked Questions

→ How do I prevent cracks when rolling the cake?

To avoid cracks, roll the cake while it's still warm using a clean kitchen towel. This helps set the shape and makes it easier to unroll and fill later.

→ Can I use fresh cherries instead of cherry pie filling?

Yes, you can use fresh cherries. Simply pit and chop them before folding into the cream filling. This adds a fresh, juicy texture!

→ What is the best way to achieve soft peaks in whipped cream?

Ensure your heavy cream is cold and use a cold bowl and whisk. Beat the cream on medium speed until it forms soft peaks that hold their shape but are still slightly droopy.

→ How long can I store the roll cake?

Store the cake in an airtight container in the refrigerator for up to 2-3 days. For the best texture and flavor, consume it within the first day.

→ Can I make the cake ahead of time?

Yes, you can bake the sponge and prepare the filling ahead. Assemble the cake on the day you plan to serve for the freshest taste and presentation.

→ What’s a good alternative to chocolate shavings?

You can use cocoa powder dusting, mini chocolate chips, or a drizzle of melted chocolate as a topping alternative.