Ingredients
Scale
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup cherry preserves
- 1/2 cup canned cherry pie filling or fresh pitted cherries
- 1/2 cup heavy whipping cream for topping
- 2 tbsp powdered sugar for topping
- 1 oz dark chocolate, shaved or grated
- Extra cherries for garnish
Instructions
- Preheat your oven to 375 degrees F and line a 10×15-inch jelly roll pan with parchment paper. Beat eggs and sugar on high speed until thick and pale (about 5 minutes).
- Sift flour, cocoa powder, baking powder, and salt into the egg mixture and gently fold until combined. Spread the batter evenly and bake for 10-12 minutes, until it springs back when lightly touched.
- Turn the baked cake onto a kitchen towel dusted with cocoa powder, peel the parchment, and roll it up in the towel to cool completely.
- Beat cream, powdered sugar, and vanilla until stiff peaks form; fold in cherry preserves.
- Unroll the cooled cake, spread the filling over it, and scatter cherry pie filling on top. Roll the cake back up tightly and place seam-side down on a platter.
- Beat the remaining heavy cream and powdered sugar until stiff peaks form; spread over the top of the roll. Garnish with chocolate shavings and extra cherries.
- Refrigerate for at least 1 hour before slicing and serve chilled.
Notes
Ensure eggs are at room temperature and avoid overmixing the batter. Chill adequately to meld flavors.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: black forest cake, roll cake, chocolate dessert, cherry dessert