Elegant Black Forest Cake Roll: Chocolate Cherry Dream Swirl

Elegant Black Forest Cake Roll: Chocolate Cherry Dream Swirl

Author: Chef Elsa Prep Time: 30 min
Cook Time: 12 min Total Time: 2 hours
Yield: 8 servings Category: Desserts And Drinks Cuisine: German Diet: Vegetarian

Description

Description A light chocolate sponge filled with whipped cream and cherries, rolled to create a nostalgic and elegant dessert.

Ingredients

  • 4 large eggs, separated
  • ¾ cup granulated sugar (divided: ½ cup for yolks + ¼ cup for whites)
  • 1 teaspoon vanilla extract (for cake batter)
  • ½ cup all-purpose flour, sifted
  • ¼ cup unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons powdered sugar (for dusting towel)
  • 1 cup heavy cream or whipping cream, very cold
  • 2 tablespoons powdered sugar, sifted (for whipped cream)
  • 1 teaspoon vanilla extract (for whipped cream)
  • ½ cup chopped cherries (fresh or jarred)
  • 2 tablespoons cherry juice (optional)
  • ½ cup heavy cream or whipping cream, very cold (for additional frosting)
  • 4 ounces dark or semi-sweet chocolate, chopped (for garnish)
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Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang to make removal easier, and lightly grease the parchment.
  2. In a large bowl, beat the egg yolks with ½ cup granulated sugar until pale yellow, about 3-5 minutes. Fold in 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually fold into the yolk mixture.
  4. In a clean bowl, beat egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks form. Fold egg whites into the chocolate batter.
  5. Pour the batter into the prepared pan and smooth. Bake for 10-12 minutes until center springs back lightly.
  6. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it with the powdered sugar.
  7. Once the cake is baked, invert it onto the cloth and peel off the parchment. Roll the cake up in the towel while warm. Let cool completely.
  8. To make whipped cream, chill a bowl and whisk attachment, then beat 1½ cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form.
  9. Combine chopped cherries with cherry juice if using.
  10. Unroll the cooled cake, spread two-thirds of whipped cream, and add cherry filling. Re-roll and chill for at least 30 minutes.
  11. Frost the cake with remaining whipped cream and garnish with chopped chocolate. Chill at least 1 hour before serving.

Notes

  1. Notes
  2. Avoid overbaking the sponge and ensure the whipped cream is lightly sweetened to maintain balance.