Description
This Black Forest Cake Roll is a decadent and elegant dessert combining a light, chocolate sponge cake rolled with a creamy cherry cream filling. The cake features a delicate balance of cocoa and sweetened eggs, complemented by a smooth cream cheese and whipped topping mixture studded with maraschino cherries. Finished with a drizzle of sugar-free hot fudge topping and decorative cherries, this impressive roll is perfect for special occasions or anytime you want a show-stopping treat.
Ingredients
Scale
Black Forest Cake
- 4 eggs
- ⅓ cup flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
Cherry Cream Filling
- ½ cup tub-style cream cheese
- 1 cup frozen whipped dessert topping, separated (divided into ½ cup and ½ cup)
- ⅔ cup chopped maraschino cherries (drained and patted dry)
- 1 tablespoon sugar-free hot fudge ice cream topping, warmed
- 10 maraschino cherries, drained and patted dry (for garnish)
Instructions
- Prepare the Cake Batter: Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line the bottom of the pan with parchment paper, then grease and lightly flour the paper. In a small bowl, stir together the flour, ¼ cup unsweetened cocoa powder, baking soda, and salt; set aside.
- Beat Eggs and Sugar: Preheat the oven to 375°F (190°C). In a large bowl, beat the eggs with an electric mixer on high speed for 5 minutes until thick and lemon-colored. Gradually add the granulated sugar, continuing to beat until fully combined and fluffy.
- Combine Batter and Bake: Gently fold the flour mixture into the egg mixture until just combined. Spread the batter evenly into the prepared baking pan. Bake for about 15 minutes or until the top springs back when lightly touched.
- Roll the Cake: Immediately loosen the edges of the cake from the pan and carefully turn the cake out onto a clean towel sprinkled generously with unsweetened cocoa powder. Slowly peel off the parchment paper. Starting from the short side, roll the cake and towel into a spiral. Let it cool completely on a wire rack for 1 hour.
- Prepare the Cherry Cream Filling: In a small bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Add ½ cup of thawed frozen whipped dessert topping and beat on low speed until just combined. Fold in the remaining ½ cup of whipped topping gently. Drain and chop ⅔ cup maraschino cherries, then fold them into the cream cheese mixture.
- Assemble the Cake Roll: Unroll the cooled cake and carefully remove the towel. Spread the Cherry Cream Filling evenly over the cake, leaving a 1-inch border on all edges. Roll the cake back into a spiral with the filling inside. Trim the ends for a neat appearance.
- Chill and Serve: Cover the assembled cake roll and chill in the refrigerator for 2 to 24 hours to set. Just before serving, drizzle the warmed sugar-free hot fudge topping over the cake and garnish with the 10 maraschino cherries.
Notes
- Allowing the eggs to come to room temperature helps in achieving a light, airy sponge.
- Sprinkling cocoa powder on the towel prevents sticking when rolling the cake.
- Rolling the cake while warm prevents cracking and makes it easier to shape.
- Chilling the cake roll helps the filling set and makes slicing neater.
- You can substitute tub-style cream cheese with regular cream cheese softened to room temperature.
- Use fresh whipped cream instead of frozen whipped dessert topping if preferred.
- If sugar-free hot fudge topping is unavailable, substitute with any preferred chocolate syrup or ganache.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Keywords: Black Forest Cake Roll, chocolate roll cake, cherry cream filling, chocolate sponge cake, rolled cake, dessert roll
