Description
WOULD YOU EAT THIS ELEGANT BLACK FOREST ROLL CAKE
Ingredients:
For the Chocolate Sponge Cake:
3/4 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup granulated sugar
1 tsp vanilla extract
2 tbsp melted butter
Powdered sugar (for dusting)
For the Filling:
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 cup cherry pie filling (or fresh cherries, pitted and halved)
For the Topping:
1/2 cup dark chocolate, melted
Whipped cream for garnish
Fresh cherries for garnish
Chocolate shavings (optional)
Instructions:
For the Chocolate Sponge Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Make the Batter: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs and sugar with an electric mixer for 3-4 minutes until thick and pale. Stir in the vanilla extract.
Combine: Gently fold the dry ingredients into the egg mixture, followed by the melted butter. Mix until just combined.
Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Roll the Cake: While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and gently roll the cake (starting from the short end) with the towel. Let it cool completely.
For the Filling:
Whip the Cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Unroll the Cake: Once the cake has cooled, gently unroll it. Spread the whipped cream evenly over the cake and dot with cherry pie filling or fresh cherries.
Roll It Up: Roll the cake back up (without the towel) and place it seam-side down on a serving platter.
For the Topping:
Drizzle with Chocolate: Melt the dark chocolate and drizzle it over the roll cake.
Garnish: Top the cake with whipped cream, fresh cherries, and optional chocolate shavings.
Serve:
Chill and Serve: Refrigerate the cake for at least 30 minutes before slicing for clean cuts. Serve chilled and enjoy!
Helpful Tips:
Prevent Cracking: Roll the cake while it’s still warm to prevent cracking.
Extra Cherry Flavor: Add a layer of cherry syrup on the cake before spreading the whipped cream for a burst of cherry goodness.
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