Ingredients
Chocolate Sponge Cake:
4 large eggs (room temperature)
½ cup granulated sugar
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ cup milk (or plant-based milk)
1 tsp vanilla extract
Whipped Cream Filling:
1 cup heavy whipping cream (or coconut cream for dairy-free)
¼ cup powdered sugar
1 tsp vanilla extract
½ cup cherry pie filling or homemade cherry compote
Toppings (Optional but Recommended):
Additional whipped cream
Chocolate curls or shavings
Fresh cherries or mint for garnish
Instructions
Prepare cake pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment.
Make sponge: Beat eggs and sugar until fluffy. Fold in sifted flour, cocoa, and baking powder. Add milk and vanilla.
Bake for 12–15 minutes. Remove and roll up in parchment or towel while warm. Let cool completely.
Whip cream: Beat cream, sugar, and vanilla to stiff peaks.
Unroll cake: Spread cream and cherry filling evenly, then gently re-roll.
Chill the roll for 1+ hour before serving. Top with more cream, cherries, and chocolate.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cake
- Method: Baking, Rolling
- Cuisine: European, German-inspired
- Diet: Vegetarian
Keywords: Black Forest Cream Roll Cake, chocolate cherry roll cake, whipped cream roll cake, black forest swiss roll, chocolate sponge cake, holiday dessert