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Ingredients

Scale

For the Chocolate Sponge Cake:

4 large eggs, at room temperature

¾ cup granulated sugar

1 tsp vanilla extract

¼ cup unsweetened cocoa powder

¼ cup all-purpose flour

¼ tsp baking powder

¼ tsp salt

For the Cherry Filling:

2 cups pitted cherries, fresh or frozen

¼ cup granulated sugar

1 tbsp cornstarch

1 tbsp water

For the Whipped Cream Filling:

1½ cups heavy cream, chilled

¼ cup powdered sugar

1 tsp vanilla extract

For Garnish:

Additional cherries, for decoration

Chocolate shavings or cocoa powder

Instructions

Let’s Bake a Black Forest Roulade

Prep Your Oven: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.

Whip Up the Cake: Beat eggs, sugar, and vanilla until light and fluffy. Gently fold in dry ingredients. Pour batter into the pan and bake for 12-15 minutes.

Cook the Cherry Filling: Combine cherries and sugar in a saucepan. Cook until softened. Mix cornstarch and water, add to the cherry mixture, and cook until thickened. Let cool.

Make the Cream Filling: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

Assemble the Roll: Spread whipped cream over cooled cake, top with cherry filling, and roll up using the parchment paper. Refrigerate for at least 1 hour.

Garnish and Serve: Decorate with cherries and chocolate. Slice and enjoy this heavenly dessert!

Prep Time: 30 minutes

Cook Time: 15-20 minutes

Total Time: 45-50 minutes

Yields: 8-10 servings

  • Author: Olivia Chen