Black Forest Roll Cake

Black Forest Roll Cake

Ingredients:
For the Sponge Cake:
4 large eggs, at room temperature
1/2 cup (100g) granulated sugar
1 tsp vanilla extract
1/2 cup (60g) all-purpose flour
2 tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
Powdered sugar, for dusting
For the Filling:
1 1/2 cups heavy whipping cream, chilled
1/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup (about 8 oz) jarred or fresh cherry filling or pitted fresh cherries, chopped
1/4 cup dark chocolate, finely grated or chopped (optional, for extra chocolatey flavor)
Instructions:
1. Prepare the Sponge Cake:
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, and lightly grease the paper with cooking spray or butter. (You can also dust it lightly with flour.)
In a large bowl, whisk the eggs with sugar and vanilla extract on medium-high speed for 5-7 minutes until the mixture is thick, pale, and fluffy.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
Pour the batter into the prepared pan and spread it out evenly with a spatula.
Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
Once the cake is done, immediately invert it onto the towel, carefully remove the parchment paper, and roll it up (from the short end) with the towel inside.
Let the cake cool in the towel for about 30 minutes. The towel helps the cake maintain its shape.
2. Make the Whipped Cream:
In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form (about 2-3 minutes).
Set aside about 1/2 cup of the whipped cream for topping the cake later.
3. Assemble the Roll Cake:
Carefully unroll the cooled sponge cake from the towel.
Spread the whipped cream over the cake, leaving about 1 inch on all sides.
Evenly distribute the cherry filling (or chopped fresh cherries) on top of the whipped cream.
Roll the cake back up gently, this time without the towel, starting from the short end.
Place the cake seam-side down on a serving platter.
4. Decorate:
Top the rolled cake with the reserved whipped cream and garnish with grated chocolate, more cherries, and a dusting of powdered sugar.
For an extra touch, drizzle some chocolate syrup over the top.
5. Chill and Serve:
Refrigerate the roll cake for at least 30 minutes before slicing. This will help the cake firm up and make it easier to cut.
Slice into rounds and serve chilled!