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Elegant Black Forest Cake Roll with Chocolate & Cherries

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A delicate rolled version of the classic Black Forest cake, featuring chocolate sponge, whipped cream, cherry compote, and a hint of Kirsch.

Ingredients

Scale

  • Chocolate Sponge:

    • 4 large eggs

    • ¾ cup granulated sugar

    • ½ cup cake flour

    • ⅓ cup Dutch cocoa powder

    • Pinch of salt

    • 1 tsp vanilla extract

    • 2 tbsp melted butter

  • Cherry Filling:

    • 2 cups pitted cherries (fresh or frozen)

    • ⅓ cup sugar

    • 1 tbsp lemon juice

    • 1 tbsp Kirsch (optional)

    • 1 tbsp cornstarch + 2 tbsp water

  • Whipped Cream:

    • 1½ cups heavy cream

    • 2–3 tbsp powdered sugar

    • 1 tsp vanilla extract

  • Toppings:

    • Chocolate curls or shavings

    • Whole cherries

    • Powdered sugar (optional)

Instructions

  • Preheat oven to 375°F. Line a jelly roll pan with parchment.

  • Beat eggs and sugar until tripled in volume.

  • Sift in flour, cocoa, and salt. Fold gently.

  • Add melted butter and vanilla. Spread in pan and bake for 10–12 minutes.

  • Invert onto a sugared towel, remove paper, and roll while warm. Cool.

  • Cook cherries, sugar, lemon, and Kirsch. Add cornstarch mix. Cool.

  • Whip cream with powdered sugar and vanilla to soft peaks.

  • Unroll sponge, spread cream, top with cherries, and re-roll.

  • Chill 1 hour. Decorate and slice to serve.

Notes

  • Roll while warm to prevent cracking.

  • Use cherry juice if omitting Kirsch.

  • Store refrigerated up to 3 days.

Find it online: https://flavorlyzo.com/elegant-black-forest-cake-roll-with-chocolate-cherries/