This Black Forest-inspired cake roll is my go-to for dinner parties and special family occasions. I first made it on a cold winter evening when I wanted the rich flavors of a classic Black Forest cake without the heft of multiple layers. The result was a light, airy chocolate sponge that unfurled to reveal whipped cream folded with bright cherries and a whisper of kirsch, finished with a glossy chocolate ganache. The texture balance — tender sponge, silky cream, and a slightly chewy cherry bite — makes every slice feel elegant yet comforting.

I discovered this combination while experimenting with rolled cakes and have returned to it again and again because it travels well, slices beautifully, and always earns compliments. The technique of rolling the sponge while warm prevents cracks and keeps the surface smooth. Little details, like dusting the towel with powdered sugar and bringing the ganache to just the right gloss, elevate the final appearance and mouthfeel. This is a celebration-worthy dessert that’s surprisingly approachable for an experienced home cook.

Ingredients

• Chocolate sponge: Four large eggs at room temperature give lift and stability; room temperature eggs whip up lighter and achieve the ribbon stage more reliably.
• Granulated sugar: Three quarters of a cup provides both sweetness and structure to the egg foam; cane sugar works perfectly.
• Vanilla extract: One teaspoon complements the chocolate; use a good quality pure vanilla for depth.
• All-purpose flour: Half a cup gives structure without weighing down the sponge; measure spooned and leveled for accuracy.
• Unsweetened cocoa powder: One quarter cup adds chocolate flavor; use Dutch-processed for darker color or natural for brighter acidity.
• Baking powder & salt: One teaspoon baking powder and one quarter teaspoon salt balance rise and flavor.
• Powdered sugar for the towel: Two tablespoons dusted on a clean kitchen towel prevent sticking when you roll the cake warm.
• Filling: One cup heavy whipping cream whipped with two tablespoons powdered sugar and one teaspoon vanilla forms the light cream base.
• Cherries: One half cup chopped cherries, fresh in season or jarred (well-drained), folded into the cream; add two tablespoons kirsch or cherry juice if you like.
• Ganache: Half a cup heavy cream heated and poured over four ounces chopped dark or semi-sweet chocolate with one tablespoon butter to finish candida a glossy pour.
• Decoration: Extra whipped cream for piping, whole cherries and chocolate curls or shavings make an elegant finish.

Instructions

Preheat and prepare:Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it to ensure easy release. Arrange a clean kitchen towel on the counter and dust it evenly with 2 tablespoons powdered sugar so the warm sponge will roll without sticking.Whip eggs and sugar:Place four room-temperature eggs, 3/4 cup granulated sugar, and 1 teaspoon vanilla in the bowl. Beat on medium-high speed until the mixture thickens, becomes pale, and forms a ribbon when the beater is lifted — about 5 to 7 minutes with an electric mixer. Properly whipped eggs are the primary leavener for this sponge.Combine dry ingredients:Sift together 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Sifting removes lumps, adds air, and ensures even distribution of the leavening for a consistent crumb throughout the sheet.Fold and bake:Gently fold the dry mixture into the whipped eggs in two additions using a rubber spatula. Fold just until streaks disappear to preserve the foam. Spread batter evenly in the prepared pan and bake 10 to 12 minutes. The cake is done when it springs back gently to the touch and the center is set but not dry.Roll while warm:Immediately turn the warm cake onto the powdered towel, peel off the parchment, and roll the cake up in the towel from the short side. Rolling while warm sets the cake’s memory and prevents cracks. Cool completely rolled up before filling; this typically takes 30 to 45 minutes.Prepare the filling:Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla to stiff peaks. Fold in 1/2 cup chopped cherries and add 2 tablespoons kirsch or cherry juice if using. Keep chilled until ready to assemble.Assemble and ganache:Unroll the cooled cake carefully, spread the cherry cream uniformly, leaving a 1/2-inch border. Re-roll the cake without the towel. For ganache, heat 1/2 cup heavy cream to a simmer, pour over 4 ounces chopped chocolate and 1 tablespoon butter in a bowl, let sit 1 minute, then stir until smooth. Allow to cool until slightly thickened before drizzling or spreading over the roll.Chill and serve:Chill the assembled roll at least 30 minutes to let the filling set and ganache firm slightly. Pipe whipped cream, top with whole cherries and chocolate curls, and slice with a serrated knife for clean pieces.

Storage Tips

For short-term storage, wrap the roll tightly in plastic wrap and keep it in the refrigerator for up to three days. Use an airtight container to prevent the cake from absorbing other refrigerator odors. For longer storage, freeze individual slices on a baking sheet until firm, then transfer to a freezer bag for up to three months. Thaw slices in the refrigerator overnight. When reheating slightly for service, bring slices to room temperature for 20 minutes or briefly warm the ganache with a torch for a fresh shine.

Ingredient Substitutions

If fresh cherries are out of season, finely drain jarred Morello cherries or use thawed frozen cherries for good texture. Swap kirsch for high-quality cherry juice or a tablespoon of cherry liqueur for less alcohol intensity. For a lower-sugar version use a powdered sugar substitute in the whipped cream and a slightly less sweet chocolate for the ganache. Cocoa can be swapped for a darker or lighter variety — Dutch-processed will give a rounder flavor, natural cocoa a tangier profile.

Serving Suggestions

Serve thin slices with a dusting of cocoa or a single whole cherry on top. Pair with espresso or a light dessert wine such as a late-harvest Riesling. For holiday gatherings, present the roll on a long platter with piped rosettes of cream and alternating cherries and chocolate curls down the center. For a more casual occasion, serve with a scoop of vanilla bean ice cream.

Cultural Background

The classic Black Forest cake, or Schwarzwälder Kirschtorte, originates from the Black Forest region in Germany and traditionally features layers of chocolate sponge, whipped cream, cherries, and kirsch. This rolled version adapts the same flavor profile into a Swiss-roll format that likely evolved from continental rolled desserts. While it lacks the multi-layered construction, the roll preserves the spirit: chocolate, cherry, and cream. The use of kirsch in the filling is a nod to the cake’s regional roots and adds authentic cherry depth when desired.

Seasonal Adaptations

In summer, use bright, firm cherries and omit alcohol to keep flavors fresh. In winter, opt for jarred Morello cherries and a slightly richer ganache made with dark chocolate for a more intense finish. For festive occasions, add a sprinkling of toasted almond flakes along the filling or a feather of edible gold leaf for a celebratory touch. You can also fold in a tablespoon of mashed roasted cherries to intensify the fruit component.

Meal Prep Tips

Component prepping saves time: make the ganache and chill it until slightly thick, whip the cream and fold in cherries just before assembly, and bake the sponge earlier in the day. Store each component separately — sponge wrapped at room temperature for a few hours, ganache refrigerated, and cherry cream chilled — then assemble an hour before serving. Use an offset spatula for even spreading and a serrated knife warmed briefly under hot water, dried, then sliced cleanly to reduce tearing.

This roll embodies the joy of sharing a thoughtfully made dessert. It’s elegant enough for celebrations and practical enough for weeknight indulgences. Make it your own with small tweaks, and enjoy the smiles it brings to the table.