Black Forest Cream Roll A Chocolate-Cherry Dream You Can’t Resist!
Light, airy chocolate sponge cake, swirled with luscious whipped cream and juicy cherries, then topped with a heavenly touch of chocolate! This Black Forest Cream Roll is an absolute showstopper for any occasion!
Ingredients
For the Sponge Cake:
4 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
¼ cup cocoa powder
½ cup granulated sugar
¼ cup milk
1 teaspoon vanilla extract
For the Cream Filling:
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
½ cup cherry pie filling (or fresh cherries)
For the Topping:
½ cup whipped cream
¼ cup chocolate shavings
Fresh cherries (for garnish)
Directions
1. Make the Sponge Cake: Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan. In a bowl, whisk eggs and sugar until light and fluffy. Sift together flour, cocoa powder, and baking powder, then fold into the egg mixture. Stir in milk and vanilla.
2. Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
3. Roll While Warm: Let the cake cool slightly, then turn it onto a clean kitchen towel. Gently roll it up with the towel and let it cool completely.
4. Make the Cream Filling: Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in the cherry pie filling or fresh cherries.
5. Assemble the Roll Cake: Unroll the cooled cake and spread the cream filling evenly over it. Carefully roll it back up (without the towel!) and place it on a serving plate.
6. Decorate & Serve: Top with whipped cream, chocolate shavings, and fresh cherries.
Quick Stats
Prep Time: 20 minutes
Bake Time: 15 minutes
Chill Time: 30 minutes
Total Time: ~1 hour
Servings: 8
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