Elegant Black Forest Roll Cake
Ingredients:
4 large eggs
1/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup cocoa powder (unsweetened)
1 teaspoon baking powder
3/4 cup heavy cream
1/4 cup powdered sugar (for the cream)
1/2 cup dark chocolate, chopped
1/2 cup fresh cherries, pitted
1/4 cup raspberries
1 teaspoon vanilla extract
Chocolate shavings for garnish
Fresh cherries and raspberries for garnish
Directions:
Preheat your oven to 350°F (180°C). Line a 10×15-inch baking sheet with parchment paper, allowing extra paper to hang over the sides.
In a large bowl, beat the eggs and granulated sugar with an electric mixer for 4-5 minutes until the mixture becomes light, fluffy, and pale.
In a separate bowl, sift together the flour, cocoa powder, and baking powder. Gently fold these dry ingredients into the egg mixture using a spatula to maintain the airiness.
Spread the batter evenly onto the prepared baking sheet and bake for 10-12 minutes, until a toothpick inserted into the center comes out clean.
While the cake is baking, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Keep refrigerated.
Remove the cake from the oven and immediately turn it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully. Roll the cake with the towel inside and let it cool completely.
Once cool, unroll the cake gently. Spread an even layer of whipped cream over the surface. Sprinkle chopped dark chocolate, cherries, and raspberries across the cream.
Roll the cake back up tightly, seam-side down. Refrigerate for at least 1 hour to allow the flavors to meld and the cake to set.
Before serving, garnish with chocolate shavings, fresh cherries, and raspberries. Slice and enjoy!
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 45 minutes
Kcal: 280 kcal | Servings: 8 slices
#blackforestcake #swissroll #chocolatedessert #homemadecak