For the Whipped Cream:
• 1 1/2 cups heavy cream, chilled
• 1/4 cup powdered sugar
• 1 tsp vanilla extract (for whipped cream)
For Garnishing:
• Extra cherries (for garnish)
• Chocolate shavings or cocoa powder (for garnish)
Instructions:
1. Prepare the Chocolate Sponge Cake:
• Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, ensuring the paper covers the entire base and sides.
• In a mixing bowl, whisk together the eggs and granulated sugar using an electric mixer or hand whisk until the mixture becomes thick, pale, and fluffy—this should take about 5-7 minutes.
• Add the vanilla extract and mix gently.
• In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter. The batter should remain light and airy.
• Pour the batter into the prepared pan and spread it out evenly. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
• Once the cake is baked, remove it from the oven and allow it to cool slightly for about 5 minutes. Then, carefully invert the cake onto a clean kitchen towel that has been lightly dusted with powdered sugar.
• Peel off the parchment paper and roll the cake gently, using the towel to help you roll it up. Let it cool completely while rolled, so it retains its shape for easy filling.
2. Make the Cherry Filling:
• In a medium saucepan, combine the cherries (fresh or frozen) with the sugar, cornstarch, and water.
• Cook the mixture over medium heat, stirring constantly, until it thickens and the cherries release their juices, about 5-7 minutes. Once thickened, remove from heat and let it cool completely.
3. Whip the Cream:
• In a large chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be sure not to over-whip, as it can turn the cream into butter.
• Once whipped, set the cream aside in the refrigerator to keep it chilled until you’re ready to assemble the cake.
4. Assemble the Black Forest Roll Cake:
• Unroll the cooled sponge cake carefully from the towel.
• Spread a generous layer of whipped cream over the entire surface of the cake, leaving a small border along the edges.
• Spoon the cherry filling evenly over the whipped cream, distributing it across the cake.
• Carefully roll the cake back up, starting from one edge and rolling tightly but gently to maintain its shape.
• Once rolled, transfer the cake to a serving platter, seam side down.
5. Garnish and Serve:
• Top the rolled cake with more whipped cream if desired and garnish with extra cherries. You can also sprinkle chocolate shavings or dust with cocoa powder for an added touch of elegance.
• Chill the cake in the fridge for at least 1 hour before serving to allow the flavors to meld and the cake to firm up slightly.
Tips for Success:
• Room Temperature Eggs: Ensure that your eggs are at room temperature for better volume and a fluffier cake. This will help create a light and airy sponge.
• Don’t Over-Bake: Be careful not to over-bake the cake, as this can make it dry and difficult to roll. Check the cake at 10 minutes and do a toothpick test to ensure it’s perfectly baked.
• Chill Your Whipped Cream: Cold cream whips up better and faster, so make sure your heavy cream is chilled before whipping.
• Roll the Cake While Warm: Rolling the cake while it’s still slightly warm helps it maintain its shape and makes it easier to work with. Just be sure to let it cool enough to handle before unrolling.
