This Black Forest Cake Roll is a swirl of dark chocolate sponge, whipped cream, and sweet-tart cherries that feels like a bite of the Black Forest region itself. It’s light but rich, and honestly, it tastes as luxurious as a Parisian patisserie and as comforting as Southern chocolate cake.
The rolled sponge is made airy with whipped eggs—no butter needed—and the cherry filling adds just the right pop of acidity to balance the cocoa. A simple dusting of powdered sugar or chocolate shavings makes it look elegant without much effort.
Inspired by German Schwarzwälder Kirschtorte and simplified for a home kitchen, this version brings together global technique and everyday ingredients. Once you master the roll (it’s easier than you think), you’ll crave it for every celebration—or no reason at all.
Why You’ll Be Hooked?
- I first made this after a train ride through Bavaria, craving something chocolatey but not too heavy, and this totally delivered on flavor and nostalgia.
- The roll looks impressive, but comes together faster than a layered cake, which makes it my go-to for last-minute dinner parties.
- I sometimes swap out the kirsch with cherry juice or amaretto—still delicious, just more pantry-friendly.
- Leftovers (if there are any) make a dreamy next-day breakfast with coffee—it’s like a chocolate croissant meets cherry danish.
- Most of all, it just tastes so good—like a cloud of cocoa and cream with the juicy bite of real cherries in every forkful.
Black Forest Cake Roll Recipe
An indulgent Black Forest cake roll features a light cocoa sponge wrapped around whipped cream and delightfully tart cherries, then finished with a fluffy chocolate ganache icing. Elegant and easy to assemble, this showstopping dessert balances sweet, creamy, and fruity flavors in every bite, surprising.
Equipment
- Stand mixer or electric hand whisk
- 40 × 32 cm baking tray
- Parchment paper (several sheets)
- Large mixing bowls
- Spatula
- Offset spatula (or back of a spoon)
- Microwave‑safe bowl
- Electric whisk
Ingredients
Sponge
- 5 medium eggs
- 30 g sifted cocoa powder
- 50 g sifted plain flour
- 90 g sugar
- ½ tsp baking powder
Whipped cream filling
- ½ tbsp icing sugar
- 300 ml double cream
- 350 g whole cherries
Ganache
- 100 ml double cream
- 100 g unsalted butter
- 100 g milk chocolate
- 100 g dark chocolate
Optional for decoration
- 7 whole cherries
- 50 ml double cream whipped to pipe on the end as decoration
Instructions
- Preheat your oven to 180 °C and line a 40 × 32 cm baking tray with parchment paper.
- In a mixing bowl, whip eggs and sugar on high speed with a stand mixer or hand whisk for 6–8 minutes until semi‑stiff.
- Reduce speed and gently whisk in sifted plain flour, cocoa powder, and baking powder until smooth.
- Pour the batter into the prepared tray and bake for exactly 8 minutes. While the sponge bakes, pit and finely chop the cherries.
- Immediately upon removal, place another parchment sheet on the sponge, flip it out of the tray, peel off the bottom sheet, and roll the sponge in fresh parchment; cool completely.
- Meanwhile, melt butter, chocolate, and double cream in a microwave‑safe bowl in 30‑second intervals, stirring between cycles, then chill the ganache.
- Whisk double cream and icing sugar until soft peaks form and stir in chopped cherries for the filling, and when the ganache is cool, whip it for 3–4 minutes until light and fluffy.
- Unroll the cooled sponge, spread the cherry cream evenly, then re‑roll tightly using the parchment.
- Finally, use an offset spatula or the back of a spoon to ice the roll with whipped ganache, dust with icing sugar, pipe whipped cream peaks along the top, and garnish each with a cherry.
Notes
- Room‑temperature eggs whip to greater volume—bring them out 30 minutes before starting.
- Sift dry ingredients just before mixing to prevent cocoa or flour clumps.
- Roll the sponge while warm (in its parchment) to avoid cracks during shaping.
- Chill briefly before slicing for neat, even slices and clean presentation.
| Calories | 375kcal |
| Carbohydrates | 28g |
| Fiber | 2g |
| Fat | 27g |
| Protein | 4.5g |
| Cholesterol | 127g |
Tios To Ease Your Job!
- Use Room Temperature Eggs: They whip faster and create more volume—just leave them out for 30 minutes before baking.
- Prep Everything First: Measure and sift dry ingredients, chop cherries, and line all parchment sheets before you begin mixing. This avoids last-minute scrambling.
- Roll the Sponge While Warm: Right out of the oven, roll it up in parchment to prevent cracks later. Let it cool in that shape—super important!
- Microwave Ganache Smartly: Heat the chocolate, butter, and cream in short bursts (30 seconds) and stir between to avoid overheating or splitting.
- Chill Tools for Cream Whipping: Place your bowl and whisk in the fridge for 10 minutes before whipping the cream—it’ll whip faster and hold peaks better.
