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This image shows a beautifully sliced Black Forest cake roll on a white serving platter, garnished with whipped cream peaks and cherries, over a clean white marble cooktop.

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine european
Servings 5 people
Calories 375 kcal

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.
    This image shows a baking tray lined with parchment paper, centered on a white marble cooktop, ready for batter.
  • 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.
    This image shows a clear glass mixing bowl with eggs and sugar being whipped to a thick texture using a stand mixer, placed on a white marble cooktop.
  • 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.
    This image shows a clear glass bowl containing melted chocolate, butter, and cream for ganache preparation on a white marble cooktop.
  • 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.
    This image shows a glass bowl of whipped cream mixed with icing sugar and chopped cherries on a white marble cooktop for cake filling.
  • Unroll the cooled sponge, spread the cherry cream evenly, then re‑roll tightly using the parchment.
    This image shows cherry cream being spread evenly over an unrolled chocolate sponge on a parchment sheet, resting on a white marble cooktop.
  • 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.
    This image shows a finished Black Forest cake roll topped with ganache, piped whipped cream, and cherries, resting on parchment on a white marble cooktop.

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.