A dessert that steals attention: as soon as you put it on the table, it disappears immediately
Black Forest Cake, or the popular Black Forest Cake, is one of those classic desserts where the combination of chocolate, cream, and sour cherries is simply irresistible.
Instead of cake layers, we prepare a soft cocoa sponge cake, which is covered with a rich cream made from sweet cream and cream cheese. We arrange stewed cherries on top of the cream, whose pleasant acidity provides the perfect balance between the chocolate sponge cake and the rich cream filling.
When you roll the roll, you get a beautiful dessert that combines a light sponge cake, a creamy texture, and the refreshing tartness of sour cherries with every bite. It's this combination that makes it so special - it's not too sweet, but at the same time rich enough to act as a real holiday dessert.
What occasions is it suitable for?
This roulade is a great choice for a weekend treat when you want to make something a little more special without spending all day preparing it. It's also great when you're expecting guests or hosting a house party, as you can make it in advance and store it in the refrigerator.
It is also suitable for birthdays, celebrations, family lunches, holidays and other special occasions when you want to put a dessert on the table that will impress with its appearance as well as its great taste. Since the roulade can be cut into several beautiful slices, it is also practical for serving to a larger group.
Recipe: Black Forest Roll
You can make the roulade in advance, refrigerate it, and decorate it just before serving. When you cut it into slices, its beautiful pattern will show through, making it look like it came from a good pastry shop on the table.
Ingredients for the biscuit:
- 4 eggs
- 100 g sugar
- 30g oil
- 1 teaspoon vanilla extract
- 50 g of mocha
- 40 g unsweetened cocoa
- 1 teaspoon baking powder
- a pinch of salt
Ingredients for cherry filling:
- 250 g drained sour cherries from compote
- 40–50 g sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 3 tablespoons of compote juice
Ingredients for the cream:
- 200 g cream cheese, warmed to room temperature (you can also use mascarpone)
- 40 g powdered sugar
- 1 teaspoon vanilla extract
- 240 ml chilled whipping cream
Preparation:
Preheat the oven to 180 degrees Celsius. Grease a baking pan measuring approximately 30 x 40 cm and line it with baking paper.
Sift the flour, cocoa and baking powder into a bowl. Add the salt and mix the ingredients well.
Add the eggs and sugar to a large bowl. Beat with an electric mixer until the mixture becomes light yellow, foamy, and slightly fluffy.
Add the oil and vanilla extract and mix well.
Gradually add the flour and cocoa to the mixture, mixing gently with a spatula each time to obtain a uniform mass, being careful not to mix it for too long.
Spread the mixture evenly over the prepared baking sheet and bake in the preheated oven for about 8–10 minutes. The sponge cake is done when a toothpick inserted into the center comes out clean.
Take a clean sheet of baking paper and sprinkle it with powdered sugar. Carefully turn the baked sponge cake over onto the clean baking paper and carefully remove the baking paper on which the sponge cake was baked. Roll the still warm sponge cake together with the clean paper into a roll. It is important to roll it while it is still warm, otherwise it could crack when rolled. Let it cool completely.
In a small bowl, mix the sugar, lemon juice, and two tablespoons of the compote juice. Separately, mix the cornstarch with the remaining tablespoon of cold juice until you get a smooth mixture without lumps.
Place the pan over medium heat and heat. Once the sugar has dissolved, stir in the dissolved starch. Cook, stirring constantly, for about 1–2 minutes until the mixture thickens noticeably.
Set the shrimp aside and stir in the drained cherries. Let the filling cool completely.
1 tablespoon cherry liqueur (kirsch).
In a large bowl, mix together the cream cheese, powdered sugar, and vanilla extract. Add the whipping cream and beat until stiff peaks form.
Unroll the cooled sponge cake and spread with the cream filling. Leave about a centimeter of space around the edge so that the cream does not leak over the edge when rolled.
Spread the cooled cherry filling evenly over the cream.
Carefully roll the sponge cake into a roll again. Wrap it in baking paper or foil and place it in the refrigerator for at least 2 hours to cool and firm up.
Before serving, decorate the dessert with whipped cream, candied or fresh cherries, and chocolate shavings or crumbs.
