Cake recipe that combines the rich flavors of chocolate, cherries, and whipped cream, all in a delightful rolled format.
Ingredients:
For the Chocolate Sponge Cake:
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
2 tbsp vegetable oil
¼ cup whole milk
⅓ cup all-purpose flour
¼ cup cocoa powder
1 tsp baking powder
Pinch of salt
For the Cherry Filling:
1 cup pitted cherries (fresh or canned)
¼ cup sugar
1 tbsp cornstarch
¼ cup water
1 tbsp cherry liqueur (optional)
For the Whipped Cream:
1 ½ cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
For Decoration:
Shaved chocolate
Whole cherries
Instructions:
Prepare the Chocolate Sponge Cake:
Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Sift the flour, cocoa powder, baking powder, and salt together. In a separate bowl, beat eggs and sugar until thick and pale, then fold in the dry ingredients alternately with oil and milk. Bake for 10-12 minutes.
Roll the Cake:
Turn the baked cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake with the towel while still warm. Let it cool completely.
Make the Cherry Filling:
In a saucepan, cook cherries with sugar, cornstarch, and water until thickened. Stir in the liqueur, if using. Let cool.
Whip the Cream:
Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Chill until ready to use.
Assemble the Cake:
Unroll the cooled cake, spread the cherry filling followed by whipped cream, and carefully re-roll. Cover the outside with more whipped cream, garnish with chocolate shavings and cherries, and chill for at least 1 hour before serving.
Enjoy this decadent treat that combines all the classic elements of a Black Forest cake in a fun roll
Ingredients:
For the Chocolate Sponge Cake:
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
2 tbsp vegetable oil
¼ cup whole milk
⅓ cup all-purpose flour
¼ cup cocoa powder
1 tsp baking powder
Pinch of salt
For the Cherry Filling:
1 cup pitted cherries (fresh or canned)
¼ cup sugar
1 tbsp cornstarch
¼ cup water
1 tbsp cherry liqueur (optional)
For the Whipped Cream:
1 ½ cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
For Decoration:
Shaved chocolate
Whole cherries
Instructions:
Prepare the Chocolate Sponge Cake:
Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Sift the flour, cocoa powder, baking powder, and salt together. In a separate bowl, beat eggs and sugar until thick and pale, then fold in the dry ingredients alternately with oil and milk. Bake for 10-12 minutes.
Roll the Cake:
Turn the baked cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake with the towel while still warm. Let it cool completely.
Make the Cherry Filling:
In a saucepan, cook cherries with sugar, cornstarch, and water until thickened. Stir in the liqueur, if using. Let cool.
Whip the Cream:
Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Chill until ready to use.
Assemble the Cake:
Unroll the cooled cake, spread the cherry filling followed by whipped cream, and carefully re-roll. Cover the outside with more whipped cream, garnish with chocolate shavings and cherries, and chill for at least 1 hour before serving.
Enjoy this decadent treat that combines all the classic elements of a Black Forest cake in a fun roll