🍰 Black Forest Roll Cake — Recipe

1 tbsp lemon juice (optional — adds brightness) Home Cooking Adventure+1

Optional: 2–3 tbsp cherry liqueur (e.g. Kirschwasser / cherry brandy) for soaking cherries or brushing the sponge — adds classic Black Forest depth. Baker Jo+2momthelunchlady.ca+2

For the Cream Filling

• 200–250 g cream cheese (room temperature) — optional but adds a richer filling (some versions use only whipped cream) Home Cooking Adventure+1

• 1 cup (≈ 240 ml) cold heavy whipping cream (chilled) Home Cooking Adventure+1

• ⅓ cup (≈ 40 g) powdered sugar (or to taste) Home Cooking Adventure+1

• 1 tsp vanilla extract Home Cooking Adventure+1

Optional Garnish / Decoration

• Extra whipped cream

• Whole cherries or cherries in syrup / soaked

• Chocolate shavings or curls (dark chocolate) Home Cooking Adventure+2Baker Jo+2

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🔪 Instructions

1. ➤ Prepare the Chocolate Sponge Cake

1. Preheat your oven to 350 °F (180 °C). Line a rectangular Swiss‑roll baking sheet / jelly‑roll pan (~12×16 inch / 30×40 cm) with parchment paper. Home Cooking Adventure+1

2. In a medium bowl, sift together flour, cocoa powder, baking powder (if using), and salt. Set aside. Home Cooking Adventure+1

3. In a large bowl, whisk eggs, sugar, vanilla extract, and oil — using an electric mixer or strong whisk — until the mixture becomes pale, frothy, and light. This aerated mixture is key for a light sponge. Home Cooking Adventure+1

4. Gently fold in the dry flour-cocoa mixture in batches. Use a spatula and fold carefully to avoid deflating the batter. Home Cooking Adventure+1

5. Pour the batter evenly into the prepared pan and smooth the top. Bake for 8–10 minutes, until the sponge is set and springs back lightly when touched. A toothpick inserted in the center should come out clean. Home Cooking Adventure+2Baker Jo+2

6. Once baked, immediately dust the top with powdered sugar (this helps prevent sticking). Carefully invert the sponge onto a clean, slightly damp kitchen towel dusted with powdered sugar. Remove the parchment paper. Home Cooking Adventure+1

7. While still warm, roll the sponge with the towel from the short end. This pre‑rolling helps the sponge “remember” the shape, making it less likely to crack later. Let it cool completely while rolled. Home Cooking Adventure+1

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2. ➤ Prepare the Cherry Filling

1. In a small saucepan, add cherries (fresh, frozen, or drained if canned), sugar, and lemon juice. Cook over medium heat until the cherries soften and the mixture thickens slightly (about 5–10 minutes). Stir occasionally. Home Cooking Adventure+1

2. Remove from heat and let the cherry filling cool completely. If using, stir in cherry liqueur (kirsch or cherry brandy) once slightly cooled. Baker Jo+1

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3. ➤ Make the Cream Filling

1. In a large bowl, beat the cold whipping cream with powdered sugar and vanilla until stiff peaks form. Home Cooking Adventure+1

2. In a separate bowl, soften cream cheese (if using), then gently fold the whipped cream into the cream cheese until smooth and well combined. For a lighter filling, you can skip cream cheese and use only whipped cream. Home Cooking Adventure+1

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4. ➤ Assemble the Roll

1. Once the sponge is completely cooled, carefully unroll the cake.

2. If desired, brush a thin layer of cherry syrup or cherry liqueur over the sponge — this adds flavor and moistness. (Optional but typical for a classic black forest style.) Baker Jo+1

3. Spread the cream filling evenly over the sponge, leaving a small ~½‑inch (1 cm) border at the edges to prevent overflow. Home Cooking Adventure+1

4. Spoon the cooled cherry filling over the cream layer, distributing evenly. Home Cooking Adventure+1

5. Carefully roll the cake back up — this time without the towel — into a tight spiral. Place seam-side down on a serving platter or tray. Home Cooking Adventure+1

6. Refrigerate for at least 1–2 hours (or longer) to let the filling set and the roll firm up. This helps when slicing clean pieces.

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5. ➤ Finishing & Decoration

• Before serving, optionally decorate the roll with extra whipped cream, whole cherries (fresh or from jar), and a generous sprinkle of chocolate shavings or curls for that classic Black Forest look. Home Cooking Adventure+1

• Slice into ~1-inch (2–3 cm) thick slices. Use a sharp serrated knife for clean cuts.

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✅ Tips for Success

• Roll while warm — Rolling the sponge while warm helps it “remember” the shape, reducing cracking later. Home Cooking Adventure+1

• Use well‑drained cherries — If using canned cherries or jarred filling, drain well to avoid soggy cake. Home Cooking Adventure+1

• Chill before slicing — A chill period (in fridge) helps the filling set and makes slicing easier and cleaner.

• No alcohol? No problem. — Skip the cherry liqueur. You’ll still get a delicious chocolate‑cherry‑cream dessert.

• Make ahead‑friendly. The roll can be assembled a few hours ahead (or night before), stored in fridge, and decorated just before serving.

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🍽 What Makes This a “Black Forest” Roll Cake

The classic Black Forest cake (Schwarzwälder Kirschtorte) is a beloved German dessert, traditionally composed of chocolate sponge layers, cherries (often soaked in cherry brandy), whipped cream, and dark chocolate shavings. Wikipédia+1

The roll‑cake version preserves those signature components — chocolate sponge, cream, cherries, optional cherry brandy — but transforms them into a light, elegant, easier‑to‑serve spiral. It’s perfect if you love Black Forest flavors but want something more manageable and modern.