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This rolled-up twist on Germany's beloved dessert turns their famous torte into a swirled delight that wows every time. The mix of airy chocolate base, fluffy cream, and tangy-sweet cherries makes something that feels fancy yet tastes like home comfort.
I whipped up this roll for my mom's birthday when I was barely fifteen. What started as a bold kitchen experiment has turned into our family's go-to celebration sweet. I still love watching people's faces light up when they see those perfect swirls inside.
Essential Elements
- Eggs: let them sit at room temp to whip up bigger for your base
- All purpose flour: gives you that just-right soft texture
- Cocoa powder: pick Dutch processed for richer chocolate taste
- Granulated sugar: in your cake mix helps everything hold together
- Heavy cream: get one with 36% fat or more for the best whip
- Cherry pie filling: containing whole fruits brings that true taste
- Powdered sugar: blends smoothly into your whipped topping
- Vanilla extract: makes both the cherry and chocolate pop
- Chocolate shavings: carved from good bars add that classy touch
Simple Directions
- Get Your Pan Ready:
- Cover a 9x13 inch pan with parchment going up the edges. Give everything a light cooking spray coat. Heat your oven to 350°F and wait until it's fully hot.
- Mix Your Base:
- Split your eggs if they're cold. Whip eggs with sugar on high for 5 full minutes until they triple up and make ribbon patterns when lifted. Run dry stuff through a sifter three times to get air in and clumps out.
- Combine With Care:
- Add dry items in three batches using a big rubber spatula. Slice down the middle then lift up and around in figure eights. Turn your bowl a quarter between folds. Stop when flour disappears but mix stays puffy.
- Get It Baked:
- Push mix flat to all corners with a flat spatula. Tap pan twice on counter to pop big air bubbles. Cook exactly 12 minutes until it bounces back when touched but sticks to the sides.
- Roll It Up:
- Cover a clean kitchen towel with lots of cocoa. Flip hot cake onto it and carefully pull off the paper. Starting at the short end, roll it up with the towel inside while still warm. Put seam down and cool fully for about 30 minutes.
- Make Your Filling:
- Stick mixing bowl and beaters in freezer for 15 minutes before whipping cream. Beat medium speed till slightly thick then go high, adding sugar bit by bit. Stop when peaks stand firm but look shiny.
- Put It Together:
- Slowly unroll the cooled cake and spread filling leaving a half-inch edge all around. Scatter cherry filling evenly over cream staying away from edges. Roll back up without the towel, using it just to guide your first fold and pressing gently throughout.
- Finish It Off:
- Wrap your rolled cake in plastic and chill at least an hour to set. Before bringing it out, top with extra cream swooshes, chocolate bits, and fresh cherries. Cut with a jagged knife using a gentle back-and-forth motion.
This roll always takes me back to my grandma who showed me how cherries and chocolate belong together. She always said a true Black Forest treat needs three things: real whipped cream, zingy cherries, and enough chocolate to put a grin on your face. I can still hear her warning me not to cut corners on the egg-beating part.
Do-Ahead Wonder
What makes this roll so great is how it gets better overnight. Make it a day early so all the tastes can mingle and the filling firms up right. The moisture from inside will keep softening the cake, giving you that awesome contrast between the outside and middle. Don't forget to wrap it tight in plastic when it's in the fridge so it won't dry out or pick up weird smells.
Cherry Options
While old-school Black Forest treats use tart cherries, you can switch things up based on what you can find. In summer, fresh cherries work great - just remove the pits, cut them in half, and mix with a spoon of sugar for 20 minutes before using. During cold months, good cherry jam can be swirled into your whipped cream. For fancy times, try soaking your cherries in kirsch, that traditional cherry booze, for a grown-up version that's true to its roots.
Pairing Ideas
This fancy treat stands on its own but can look even better with some thought. Put slices on cold plates with a little warm chocolate sauce on the side. A light cocoa sprinkle on the plate makes it look restaurant-worthy. For the full Black Forest experience, pour small glasses of kirsch or cherry drink alongside. It goes wonderfully with coffee, especially a medium roast that won't fight with the gentle flavors.
The Story Behind It
The Black Forest cake or "Schwarzwälder Kirschtorte" comes from southwest Germany's Black Forest area. The original has chocolate cake soaked in kirsch booze layered with cherries and whipped cream. This rolled version keeps those classic tastes in an easier shape. The mix represents the Black Forest itself - chocolate for the thick, dark trees, cherries for the fruit growing there, and cream for the snow that covers the hills in winter.
Frequently Asked Questions
- → How do I keep the cake from cracking?
To stop cracks, roll it up in a clean towel while it's still warm. This helps the cake hold the rolled shape and makes it easier to fill later.
- → Can I swap cherry pie filling for fresh cherries?
You bet! Remove the pits and chop fresh cherries before mixing them into the cream filling. It’ll add a fresh pop of texture!
- → What’s the secret to soft whipped cream peaks?
Start with cold heavy cream, and use a cold whisk and bowl. Beat at medium speed until soft peaks barely hold shape but are still slightly droopy.
- → How long does the cake stay fresh?
Keep it in the fridge in a sealed container for 2-3 days. It’s best enjoyed the day it’s made to savor the full flavor and texture!
- → Can I prepare parts of the cake beforehand?
Absolutely! Bake the cake and make the filling earlier. Just save decorating and assembling for the day you plan to serve it fresh.
- → What can I use instead of chocolate shavings?
Skip the shavings and go for a cocoa powder sprinkle, tiny chocolate chips, or even streaks of melted chocolate!