Heavenly Black Forest Roll Cake

A decadent chocolate sponge cake rolled with light whipped cream and juicy cherries, then topped with fluffy cream and chocolate shavings—this Black Forest Roll Cake is a stunning dessert for any occasion!

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Ingredients

For the Cake:

• 4 large eggs
• ½ cup granulated sugar
• ¼ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¼ tsp salt

For the Filling:

• 1 cup heavy whipping cream (chilled)
• 2 tbsp powdered sugar
• 1 cup cherry pie filling (or fresh cherries, pitted and chopped)

For the Topping:

• 1 cup heavy whipping cream (chilled)
• 2 tbsp powdered sugar
• ½ cup dark chocolate (shaved or grated)
• Extra cherries for garnish

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Step-by-Step Instructions

Step 1: Make the Chocolate Sponge Cake

1. Preheat & Prepare:
   • Preheat the oven to 350°F (175°C).
   • Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the sides.
2. Beat the Eggs & Sugar:
   • In a large mixing bowl, whisk 4 eggs and granulated sugar using an electric mixer.
   • Beat on medium-high speed for 5-7 minutes until the mixture becomes thick, pale, and doubles in volume.
3. Add Dry Ingredients:
   • In a separate bowl, sift together flour, cocoa powder, and salt.
   • Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
4. Bake the Cake:
   • Pour the batter into the prepared jelly roll pan, spreading it evenly.
   • Bake for 10-12 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
5. Cool & Roll the Cake:
   • Once baked, immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar.
   • Carefully peel off the parchment paper.
   • While the cake is still warm, gently roll it up with the towel (starting from the shorter side) to help maintain its shape as it cools.
   • Let it cool completely while rolled.

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Step 2: Prepare the Filling

1. Whip the Cream:
   • In a chilled mixing bowl, beat heavy cream and powdered sugar together until soft peaks form. Be careful not to overwhip.
2. Prepare the Cherries:
   • If using cherry pie filling, drain the cherries and cut them into smaller pieces if desired.
   • If using fresh cherries, chop them into bite-sized chunks.
3. Combine:
   • Gently fold the chopped cherries into the whipped cream, creating a creamy cherry filling.

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Step 3: Assemble the Roll Cake

1. Unroll the Cake:
   • Once the cake has cooled completely, carefully unroll it from the towel.
   • Be gentle to prevent cracks in the sponge.
2. Spread the Filling:
   • Evenly spread the whipped cream and cherry mixture over the entire surface, leaving a small border along the edges.
3. Roll it Up:
   • Carefully re-roll the cake, starting from one edge and rolling tightly but gently.
   • Use parchment paper or a clean towel to help guide the cake into a tight roll.

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Step 4: Prepare the Topping

1. Whip the Cream:
   • In a separate bowl, whip the remaining 1 cup of heavy cream until soft peaks form.
   • This will be used to frost the top of the roll.
2. Shave the Chocolate:
   • Use a vegetable peeler or grater to shave the dark chocolate into fine curls for garnishing.

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Step 5: Garnish and Serve

1. Frost the Cake:
   • Spread the whipped cream over the top of the rolled cake.
   • Be generous to create a beautiful, fluffy topping.
2. Decorate:
   • Sprinkle the top with shaved chocolate.
   • Arrange extra cherries on top for an elegant finish.
3. Chill & Serve:
   • Refrigerate the cake for at least 1 hour before slicing.
   • This allows the flavors to meld and the cake to set perfectly.

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Final Thoughts

This Heavenly Black Forest Roll Cake is a showstopping dessert that combines rich chocolate, luscious whipped cream, and juicy cherries in every bite. Whether for a celebration or an indulgent treat, this roll cake is guaranteed to impress.

Ready to bake? Give this Black Forest Roll Cake a try and enjoy a slice of chocolate-cherry perfection!