Directions:
Prepare the Chocolate Sponge Cake:
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat the eggs and sugar with an electric mixer for about 5 minutes, until the mixture is pale and fluffy. Add vanilla extract.
Gradually fold the dry ingredients into the egg mixture until combined. Gently stir in the melted butter and milk.
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when touched.
Remove the cake from the oven and immediately dust the top with powdered sugar. Place a clean kitchen towel over the top and carefully roll the cake up with the towel, starting from the short end. Let it cool completely in the rolled position.
Make the Cherry Filling:
In a small saucepan, combine cherries, cherry juice, sugar, and cornstarch. Cook over medium heat, stirring, until the mixture thickens and becomes glossy, about 5-7 minutes. Set aside to cool.
Whip the Cream:
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep the whipped cream in the fridge until ready to use.
Assemble the Roll Cake:
Carefully unroll the cooled cake. Spread an even layer of the whipped cream over the entire surface, leaving a 1-inch border around the edges.
Spread the cooled cherry filling on top of the whipped cream.
Gently roll the cake back up without the towel, making sure it stays tight. Transfer the rolled cake to a serving platter, seam side down.
Make the Chocolate Ganache (optional):
In a small saucepan, heat the heavy cream until it simmers. Remove from heat and pour over the chocolate chips. Let it sit for 2-3 minutes, then stir until smooth.
Drizzle the chocolate ganache over the rolled cake.
Chill and Serve:
Refrigerate the cake for at least 1 hour to set before serving. Slice and enjoy!
Prep Time: 30 minutes | Cook Time: 12 minutes | Chill Time: 1 hour | Servings: 8-10
This Heavenly Black Forest Roll Cake features light chocolate sponge cake, luscious whipped cream, and a sweet cherry filling, all rolled into a perfect dessert treat!
