Black Forest Swiss Roll Cake!

Black Forest Swiss Roll Cake! 🍫🍒

Why settle for a slice of Black Forest when you can have the whole roll? This stunning rolled cake is perfect for special occasions and guaranteed to steal the show. 😍✨

👵🏼 Ingredients

For the Chocolate Sponge Cake:

• 4 large eggs 🥚
• 1/2 cup granulated sugar 🍬
• 1/4 cup all-purpose flour 🌾
• 1/4 cup cocoa powder 🍫
• 1 teaspoon baking powder 🥄
• A pinch of salt 🧂
• 1 teaspoon vanilla extract 🍦

For the Filling:

• 1 1/2 cups heavy cream 🥛
• 1/4 cup powdered sugar 🍚
• 1 teaspoon vanilla extract 🍦
• 1 cup canned cherries, drained 🍒

For Decoration:

• 1 cup whipped cream 🥛
• Chocolate ganache (1/2 cup chocolate chips + 1/4 cup heavy cream) 🍫
• Maraschino cherries 🍒
• Shaved chocolate (optional) 🍫

👵🏼 Instructions

1️⃣ Preheat the oven: Preheat your oven to 175°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper.

2️⃣ Make the sponge cake:

• In a large bowl, beat the eggs and sugar until light and fluffy.
• Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold into the egg mixture.
• Stir in the vanilla extract. Spread the batter evenly onto the prepared pan.
• Bake for 10-12 minutes, or until the cake springs back when lightly touched.

3️⃣ Roll the cake:

• While the cake is still warm, roll it up with a clean kitchen towel (leaving the parchment paper attached). Let it cool completely in this rolled shape.

4️⃣ Prepare the filling:

• Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Fold in the drained cherries.

5️⃣ Assemble the roll:

• Unroll the cooled sponge cake and carefully remove the parchment paper.
• Spread the cherry cream filling evenly over the cake.
• Roll it back up tightly and place it seam-side down on a serving platter.

6️⃣ Decorate:

• Drizzle the roll with chocolate ganache.
• Pipe whipped cream on top and garnish with maraschino cherries and shaved chocolate for an elegant finish.

Tips for a Perfect Black Forest Roll

1. Roll the cake while warm: Rolling the sponge cake while it’s still warm prevents cracks and shapes it perfectly for filling.
2. Chill before serving: Refrigerate the roll for at least 1 hour to enhance the flavors and firm up the filling.
3. Customize your cherries: Swap canned cherries for fresh or frozen ones if desired, for a more natural flavor.

Common Issues and Solutions

1. Why did my cake crack while rolling?
   • Cause: The cake was too cool or overbaked.
   • Solution: Roll it immediately after baking while it’s still pliable.
2. Why is my ganache too thick?
   • Cause: The chocolate-to-cream ratio is off or it cooled too much.
   • Solution: Gently reheat and add a splash of cream to adjust the consistency.
3. Can I use stabilized whipped cream?
   • Absolutely! Stabilized whipped cream is a great choice for longer-lasting decoration.

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