Black Forest Cream Roll Cake
A delightful dessert combining creamy, chocolatey, and fruity goodness, perfect for any occasion.
Servings: 8 servings
Calories: 280kcal
Equipment
- Mixing Bowl
- Baking Pan
- Parchment Paper
- Whisk
Ingredients
Ingredients
- 4 large Eggs
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/4 cup Cocoa powder
- 1/2 cup Granulated sugar
- 1/4 cup Milk
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1/2 cup Cherry pie filling (or fresh cherries)
- 1/2 cup Whipped cream
- 1/4 cup Chocolate shavings
- to taste Fresh cherries, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
- In a large bowl, whisk the eggs and granulated sugar until light and fluffy, about 5-7 minutes.
- In another bowl, sift together the flour, cocoa powder, and baking powder. Gently fold into the egg mixture.
- Stir in the milk and vanilla extract until well combined.
- Pour the batter into the prepared pan, spreading evenly. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool slightly, then turn it onto a clean towel and roll it up while warm. Let it cool completely.
- In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in the cherry pie filling.
- Unroll the cooled cake and spread the whipped cream filling evenly. Roll it back up without the towel.
- Place the roll cake on a serving plate, topping with additional whipped cream, chocolate shavings, and fresh cherries.
Notes
Roll the sponge cake while warm to prevent cracking. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2 months when wrapped tightly.
Nutrition
Calories: 280kcal | Fat: 14g