Black Forest Roll Cake
Soft and fluffy cake with strong delicious chocolate flavour, rolled with homemade cherry compote and cream. Absolutely amazing, and fun to make!
Servings: 12
Ingredients
Cream Filling
- 2 cup whipping cream min 35% fat (500 ml), chilled
- ½ cup powdered sugar (60 g), sifted
- 1 teaspoon vanilla extract
Cherry Compote
- 8.8 oz cherry (250 g), pitted
- ¼ cup sugar (50 g)
- 1 tablespoon lemon juice
Chocolate Cake
- ⅓ cup all purpose flour (45 g)
- ¼ cup unsweetened cocoa powder (30 g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 eggs , room temperature
- ½ cup sugar (100 g)
- 1 teaspoon vanilla extract
- ¼ cup butter (60 g), melted
Instructions
Cream Filling
- Add all ingredients into a bowl and whisk until stiff peaks. Chill in the fridge until very firm before using.
Cherry Compote
- Add all ingredients into a pan and cook on medium heat until the cherries have soften and broken down a bit.
- Leave to cool completely before using.
Chocolate Cake
- Sift flour, cocoa powder, baking powder and salt into a bowl. Mix everything well and set aside.
- Into another bowl, add in eggs, sugar and vanilla extract. Whisk until ribbon stage using a handheld whisk. It takes me around 8 minutes of whisking.
- Now sift in flour cocoa mixture bit by bit into the bowl, folding gently to combine everything well after each addition.
- Once everything is well combined, add in butter and again, fold everything gently.
- Pour batter into a 10.5x15.5 inch (27x39 cm) baking tray that has been greased and lined. Spread batter evenly. Bake in a preheated oven at 375ºF (190ºC) for 10 minutes or until fully cooked. Don't overbake.
Rolling & Assembling
- Remove from the oven and leave for 3 minutes. Dust the top with some cocoa powder and place a baking sheet on top of it followed by a cooling rack. Carefully flip the baking tray and remove it. Peel off baking sheet. Now gently roll the cake together with the new baking sheet. Leave to cool completely before filling it.
- Once cooled, unroll the cake. Make 3 cuts (not all the way through) with 1 inch (2.5 cm) distance on the side of the cake where you will start rolling. Spread some cream on all of its surface. Now spoon the cherry compote, only the cherries, in 4 lines with some space in between them. Spoon a bit more cream on top of the cherries and lightly spread it.
- Now roll the cake again. Use a scrapper to push the cake tight on itself. Wrap it with the baking sheet and place in the fridge to chill for 1 hour.
- After 1 hour, remove the baking sheet and cut off both ends of the rolled cake to make it neater. Frost it with whipped cream, place some cherries on top and sprinkle some shaved chocolate. Serve and enjoy!
Nutrition
Calories: 303.9kcal | Carbohydrates: 27.2g | Protein: 4.1g | Fat: 21g | Saturated Fat: 12.8g | Cholesterol: 112.7mg | Sodium: 199.2mg | Potassium: 142.9mg | Fiber: 1.2g | Sugar: 22.5g | Calcium: 63mg | Iron: 0.9mg