Black Forest Cream Roll Cake Recipe: A Delightful Twist on a Classic Dessert

What is Black Forest Cream Roll Cake?

The Black Forest Cream Roll Cake is a visually stunning and delicious dessert that brings together the richness of chocolate, the smoothness of whipped cream, and the tartness of cherries. Inspired by the classic Black Forest Gateau, this roll cake offers the same iconic flavors but in a more manageable, sliceable form. The rolled cake structure allows for the cake’s components to blend beautifully, giving each slice an enticing swirl of chocolate sponge, creamy filling, and juicy cherries. This treat is perfect for any celebration or as a show-stopping dessert at your next gathering.

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The Origin of Black Forest Cake

The Black Forest Cake, known as Schwarzwälder Kirschtorte in German, has its origins in the Black Forest region of Germany. This iconic dessert was first created in the early 20th century and features layers of chocolate sponge cake, whipped cream, cherries, and Kirsch, a cherry schnapps native to the region. The cake quickly gained popularity worldwide due to its indulgent flavor combination and striking appearance. The Black Forest Cream Roll Cake takes these same classic ingredients and transforms them into a roll, offering a modern take on the traditional layered dessert.

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Ingredients for Black Forest Cream Roll Cake

Here’s what you’ll need to prepare the Black Forest Cream Roll Cake:

For the Chocolate Sponge Cake:

• 4 large eggs, separated, room temperature
• ¾ cup (150g) granulated sugar, divided
• 1 teaspoon vanilla extract
• ¼ cup (25g) unsweetened cocoa powder, sifted
• ½ cup (65g) all-purpose flour, sifted
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, melted and slightly cooled (or neutral oil)
• Powdered sugar or extra cocoa powder, for dusting

For the Kirsch Syrup (Optional but Recommended):

• ¼ cup (60ml) water or reserved cherry juice
• 2 tablespoons granulated sugar
• 1-2 tablespoons Kirsch (cherry liqueur)

For the Whipped Cream Filling & Garnish:

• 2 cups (480ml) heavy whipping cream, very cold
• ½ cup (60g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1-2 tablespoons Kirsch (optional, for filling)
• 1 can (approx. 15 oz / 425g) pitted sour cherries in syrup or water, well-drained (reserve some juice if making syrup)

For Garnish:

• Chocolate shavings or curls
• Fresh cherries (optional)

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Step-by-Step Directions and Preparation Method For Black Forest Cream Roll Cake

1. Prepare the Pan and Oven:

• Preheat the oven to 375°F (190°C).
• Grease the jelly roll pan and line it with parchment paper, leaving a slight overhang for easy lifting. Grease the parchment paper and dust lightly with flour or cocoa powder, tapping out the excess.

2. Make the Sponge Cake Batter:

• Beat the egg yolks with ½ cup (100g) of granulated sugar using an electric mixer on high speed until pale yellow, thick, and ribbony (about 3-5 minutes). Beat in the vanilla extract and melted butter/oil.
• In a separate, clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining ¼ cup (50g) of granulated sugar, beating on high speed until stiff, glossy peaks form. Be careful not to overbeat.
• Sift the flour, cocoa powder, baking powder, and salt together into a small bowl.
• Gently fold about one-third of the beaten egg whites into the egg yolk mixture to lighten it.
• Alternately fold in the remaining egg whites and sifted dry ingredients in two or three additions, starting and ending with the egg whites. Fold just until combined – do not deflate the batter.
• Spread the batter evenly into the prepared jelly roll pan, making sure it reaches the corners.

3. Bake the Sponge:

• Bake for 12-15 minutes or until the cake springs back when lightly touched in the center. Do not overbake, as this will make it prone to cracking when rolled.

4. Roll the Cake:

• While the cake is baking, lay a clean kitchen towel flat on your work surface and dust it generously with powdered sugar or cocoa powder.
• As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
• While the cake is still hot, gently but firmly roll the cake up with the towel inside. Place the rolled cake seam-side down on a wire rack and let it cool completely (at least 1 hour).

5. Prepare Syrup and Filling (While Cake Cools):

• Syrup (Optional): In a small saucepan, combine water/cherry juice and sugar. Bring to a simmer, stirring until sugar dissolves. Remove from heat and stir in the Kirsch. Let it cool completely.
• Filling: Pat the drained cherries dry with paper towels. You can chop them slightly if desired. In a large, chilled bowl, whip the cold heavy cream with the powdered sugar and vanilla extract using an electric mixer until stiff peaks form. If using, fold in the Kirsch.

6. Assemble the Roulade:

• Carefully unroll the cooled cake, removing the towel.
• If using syrup, gently brush it evenly over the inside surface of the cake.
• Spread about two-thirds of the whipped cream filling evenly over the cake, leaving about a 1-inch border along the far short edge.
• Scatter the drained, dried cherries evenly over the cream.
• Carefully re-roll the cake (without the towel this time), starting from the same short end you initially rolled from. Try to roll it tightly but gently.
• Place the roll seam-side down on a serving platter.

7. Chill and Garnish:

• Chill the cake roll in the refrigerator for at least 2 hours (or up to overnight) to allow the filling to set and make slicing easier.
• Before serving, trim the ends for a neater appearance (optional).
• Spread or pipe the remaining whipped cream over the top and/or sides of the roll.
• Garnish generously with chocolate shavings/curls and fresh cherries, if desired.

8. Serve:

• Slice the chilled Black Forest Roll Cake using a sharp, serrated knife, wiping the blade clean between cuts if necessary.

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Variations of Black Forest Cream Roll Cake

While the classic version of Black Forest Cream Roll Cake is always a hit, here are a few variations you can try to customize the dessert to your taste:

1. Chocolate Sponge with Mocha Flavor:
   Add 1 tablespoon of instant espresso powder to the dry ingredients for a rich mocha twist.
2. Dairy-Free Option:
   Use coconut cream or another non-dairy whipped cream for a dairy-free Black Forest Cream Roll Cake.
3. Fruit Variation:
   Experiment with different fruits such as raspberries or strawberries in place of the cherries for a new fruity flavor.
4. Gluten-Free Version:
   Substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.

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Frequently Asked Questions (FAQs) About Black Forest Cream Roll Cake

1. Can I make Black Forest Cream Roll Cake in advance?

Yes, you can prepare the cake a day in advance. Just make sure to refrigerate it to allow the filling to set and keep it fresh until you’re ready to serve.

2. Is Kirsch necessary for the recipe?

While Kirsch adds depth to the flavor, it is optional. If you prefer not to use alcohol, you can omit it or substitute it with cherry juice or another fruit juice.

3. How do I prevent the cake from cracking?

Ensure you do not overbake the sponge cake, as overbaking makes it more likely to crack. Also, rolling the cake while it’s still warm, but not too hot, helps prevent cracks.

4. Can I freeze the Black Forest Cream Roll Cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil before freezing. When ready to serve, let it thaw in the refrigerator for a few hours.

5. Can I use fresh cherries instead of canned?

Fresh cherries can be used, but they should be pitted and chopped. Make sure to drain any excess juice before using them in the filling.

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Conclusion

The Black Forest Cream Roll Cake is an elegant and indulgent dessert that combines the beloved flavors of chocolate, cream, and cherries in a unique roll form. Perfect for any occasion, this dessert will surely impress guests with its decadent taste and beautiful presentation. Whether you stick to the classic recipe or try some variations, the Black Forest Cream Roll Cake is a treat everyone will enjoy. With a little practice and patience, you can master this recipe and bring a slice of the Black Forest right into your kitchen!

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