Elegant Black Forest Cake Roll

This Elegant Black Forest Cake Roll is the kind of dessert that announces itself the moment it leaves the oven: a soft chocolate sponge that bends without cracking, filled with a bright cherry-scented whipped cream and finished with a glossy chocolate ganache. I first made this when I wanted all the classic flavors of a Black Forest cake without the formality of layering and stacking. The roll delivers that classic tension between rich chocolate and tart bright cherry in a format that feels modern and effortless.

What makes this version special is the balance of textures. The sponge stays tender because the eggs are whisked to incorporate air, while a gentle folding technique keeps the crumb delicate. The whipped cream is stabilized just enough with powdered sugar and chilled before assembly so it holds its shape when sliced. Finally, the ganache provides a silky, slightly firm coating that sets in the refrigerator and gives each slice a glossy finish and a refined mouthfeel. I serve this at birthdays and small dinner parties—people admire the presentation, then dig in and ask for seconds.

Ingredients

• Eggs: Use 4 large eggs at room temperature for better volume; older eggs separate and whip more easily, creating the sponge’s lift.
• Granulated sugar: 3/4 cup provides the right sweetness while stabilizing the egg foam when beaten to ribbon stage.
• Vanilla extract: 1 teaspoon of pure vanilla rounds the chocolate and fruit notes. I prefer Nielsen-Massey for consistent flavor.
• All-purpose flour: 1/2 cup; sifted to remove lumps and maintain a delicate crumb—measure by spooning into the cup and leveling off.
• Unsweetened cocoa powder: 1/4 cup for clear chocolate flavor; Dutch-process yields a smoother taste while natural gives a brighter chocolate note.
• Baking powder and salt: 1 teaspoon baking powder and 1/4 teaspoon salt to balance and provide gentle lift without coarsening the sponge.
• Powdered sugar (for dusting): 2 tablespoons to dust the towel and prevent the sponge from sticking while it cools in its rolled shape.
• Heavy whipping cream: 1 cup for the filling; cold cream whips more reliably and produces a stable, airy filling when combined with powdered sugar.
• Powdered sugar (for filling): 2 tablespoons to lightly sweeten and stabilize the whipped cream.
• Cherries: 1/2 cup chopped fresh or jarred cherries. For jarred, drain well and pat dry; fresh Bing cherries are excellent in season.

Instructions

Prepare and Preheat:Preheat the oven to 375 degrees Fahrenheit. Line a 10x15-inch jelly roll pan with parchment, leaving a small overhang for easy removal. Sift flour, cocoa powder, baking powder, and salt together and set aside so you can fold them quickly into the batter without overmixing.Whisk Eggs and Sugar:In a large bowl, whisk 4 large room-temperature eggs with 3/4 cup granulated sugar and 1 teaspoon vanilla until pale, thick, and ribboning when the whisk is lifted, about 6 to 8 minutes by hand or 4 to 5 minutes with an electric mixer on high. The air incorporated here gives the sponge its lift and flexibility.Fold Dry Ingredients:Gently fold the sifted dry ingredients into the egg mixture in two additions with a wide spatula, using slow, sweeping motions to preserve air. Stop when no streaks of flour remain; overfolding deflates the batter and yields a denser cake.Bake the Sponge:Spread the batter evenly in the prepared pan and smooth the top. Bake for 10 to 12 minutes until the surface springs back lightly and a toothpick comes out with a few moist crumbs. The sponge should be set but not dry; the precise timing depends on your oven.Roll While Warm:Dust a clean kitchen towel with 2 tablespoons powdered sugar. Immediately invert the warm cake onto the towel, peel off the parchment, and trim any uneven edges. Roll the cake gently from the short end into the towel and let it cool completely rolled up. Rolling warm sets the curve and prevents cracking when filled.Make the Filling:Chill the mixing bowl and whisk for 10 minutes, then whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until medium peaks form. Fold in 1/2 cup chopped cherries gently so they distribute without deflating the cream.Assemble the Roll:Unroll the cooled sponge carefully. Spread the cherry whipped cream in an even layer, leaving a 1/2-inch border to prevent spillage. Re-roll the cake without the towel, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to set the filling and relax the sponge.Finish with Ganache and Garnish:Make a quick ganache by heating 1/2 cup heavy cream until hot but not boiling, pour over 4 ounces chopped semisweet chocolate, let sit one minute, then stir until smooth. Cool slightly, pour over the chilled roll, smoothing with an offset spatula. Pipe a few whipped cream rosettes, place whole cherries and chocolate curls on top, then chill again for 15 minutes before slicing.

Storage Tips

Store leftover slices in an airtight container in the refrigerator for up to three days to maintain the ganache sheen and cream texture. If freezing, wrap the whole roll tightly in plastic wrap and then in aluminum foil to prevent freezer burn; thaw in the refrigerator overnight before slicing to preserve structure and moisture. When reheating individual slices, avoid microwave heating as it can melt the ganache and collapse the cream—allow to come to serving temperature on the counter for 15 minutes instead or serve chilled for the best texture.

Ingredient Substitutions

If fresh cherries are out of season, use jarred Morello or sour cherries drained well and patted dry; reduce any syrup to prevent excess moisture. For a lower-dairy option, use a stabilized whipped coconut cream for the filling, but expect a slightly different mouthfeel and a hint of coconut flavor. Swap semisweet chocolate for dark chocolate in the ganache for a less sweet finish; use a 2:1 ratio of chocolate to cream by weight for a firmer glaze. If you need egg-free, try a light sponge made with aquafaba, though technique adjustments are required for reliable structure.

Serving Suggestions

Slice the roll into 3/4-inch pieces for elegant portions and arrange on a long platter with a dusting of powdered sugar or cocoa powder for contrast. Pair each slice with a spoonful of warmed cherry compote or a small scoop of vanilla ice cream to complement the chocolate. For formal occasions, pipe whipped cream rosettes along the top and add whole cherries and chocolate curls for a refined finish. The dessert pairs beautifully with a cup of espresso or a light sparkling wine that can cut through the richness.

Cultural Background

The flavors are inspired by the classic German Black Forest torte, traditionally called Schwarzwälder Kirschtorte, which combines chocolate cake, cherries, and whipped cream. While the torte often includes kirschwasser, this roll uses cherries and whipped cream to capture the essential profile in a more approachable form. Regional variations across Germany and Austria can include different cherry types or layers; this rolled version simplifies assembly while honoring the flavor interplay that makes the original beloved.

Seasonal Adaptations

In summer, use ripe sweet cherries for a brighter, fresher filling and lighten the ganache by using a higher-percentage chocolate. In winter, swap in jarred sour cherries or a cherry compote spiced with a touch of cinnamon and orange zest to bring warmth. For holiday occasions, add a sprinkle of finely chopped toasted almonds on top of the ganache for crunch and festive appeal, or dust with edible gold powder for an elegant presentation.

Meal Prep Tips

Prepare the sponge and chill it wrapped in plastic for up to 24 hours before assembly to save time on the day you plan to serve. Make the ganache earlier in the day and keep it covered at room temperature for up to 4 hours, or refrigerate and gently warm before pouring if it firms too much. Portion the filled log into individual slices and store in single-layer airtight containers for easy grab-and-go dessert portions during a busy week. Label and date frozen logs to rotate through your freezer.

Every time I make this roll I remember a small dinner where a single slice sparked conversation about technique and flavor pairings. That is the simple joy of this dessert: it looks impressive, rewards careful technique, and brings people together around the table. Give it a try and make it your own with the cherry variety or chocolate intensity you prefer.