Elegant Black Forest Cake (Printable Version)
Moist cocoa sponge layered with whipped cream and fresh cherries for a timeless dessert delight.
# Ingredients Required:
→ Cake Base
01 -
6 large eggs
02 -
150 grams granulated sugar
03 -
sixty-five grams all-purpose flour
04 -
30 grams unsweetened cocoa powder
05 -
1 teaspoon baking powder
06 -
1/4 teaspoon salt
07 -
1 teaspoon vanilla extract
→ Filling and Topping
08 -
300 milliliters heavy whipping cream
09 -
30 grams powdered sugar
10 -
225 grams pitted cherries
11 -
30 grams chocolate shavings (optional)
12 -
Extra powdered sugar for dusting
# Guide to Cooking:
01 -
Preheat the oven to 175°C. Line a 25×38 cm jelly roll pan with parchment paper.
02 -
Using an electric mixer, beat the eggs and granulated sugar for 5-6 minutes until the mixture is thick and pale.
03 -
Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl.
04 -
Gently fold the dry mixture into the egg mixture. Stir in vanilla extract until just combined.
05 -
Pour the batter evenly into the prepared pan and bake for 10-12 minutes until the surface springs back when touched.
06 -
While still warm, invert the cake onto a clean towel dusted with powdered sugar. Peel off parchment and gently roll the cake in the towel. Allow to cool completely.
07 -
Beat the heavy cream with powdered sugar until stiff peaks form. Keep refrigerated until use.
08 -
Carefully unroll the cooled cake. Spread the whipped cream evenly across the surface and scatter the pitted cherries on top.
09 -
Roll the cake gently without the towel and place seam-side down in the refrigerator for at least one hour.
10 -
Before serving, dust with additional powdered sugar or cocoa powder and garnish with chocolate shavings if desired.
# Extra Suggestions:
01 -
Dusting the towel with powdered sugar prevents the cake from sticking during rolling.