The first time I pulled a Black Forest Roll Cake from my oven, the scent was pure magic. Rich, dark chocolate filled the air, mingling with the sweet, almost boozy aroma of the cherries I had simmering on the stovetop. It felt like I’d bottled the essence of a classic German dessert but in a playful, swirled form. I was initially intimidated by the idea of a rolled cake, fearing cracks and chaos, but the moment I spread that pillowy whipped cream and dotted it with juicy cherries, rolling it up into a beautiful spiral, I knew this recipe was a keeper. It’s become my go-to showstopper—a dessert that looks intricate but, with a few key tips, is incredibly forgiving and so deeply satisfying to make
Ingredients
- For the Chocolate Sponge Cake:
- 4 large eggs, at room temperature (this is non-negotiable!)
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (I use Dutch-processed for a deeper flavor)
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the Cherry Filling:
- 1 (14-15 oz) can pitted tart cherries in water or light syrup, drained (juice reserved!)
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon kirsch (cherry brandy), or 1 tsp vanilla extract if avoiding alcohol
- For the Cream Filling & Topping:
- 1 1/4 cups heavy whipping cream, very cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Dark chocolate shavings or curls, for garnish
After years of testing, I must stress a few things. Using room-temperature eggs is the secret to maximum volume for your sponge—don’t skip it. For the cherries, I prefer the tart kind in water, as they balance the sweet cream beautifully. The kirsch is traditional and adds an authentic, sophisticated note; a tiny splash makes a huge difference. And for the cream, ensure it and your mixing bowl are ice-cold before you start whipping. Trust me, it whips faster and holds its shape better.(See the next page below to continue…)