Black Forest Cream Roll Cake – A Decadent Twist on a Classic

Preheat the oven to 350°F (175°C) and grease and line a 9×13-inch baking pan.
In a large bowl, whisk eggs and sugar until light and fluffy.
Sift together flour, cocoa powder, and baking powder, then gently fold them into the egg mixture.
Stir in milk and vanilla extract until combined.
2. Bake the Cake:
Pour the batter into the prepared pan and spread evenly.
Bake for 12-15 minutes or until a toothpick comes out clean.
Let the cake cool slightly before transferring it to a clean kitchen towel. Roll the cake up with the towel and allow it to cool completely.
3. Prepare the Cream Filling:
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Gently fold in the cherry pie filling or fresh cherries.
4. Assemble the Roll Cake:
Once the cake has cooled, unroll it and spread the cream filling evenly over the surface.
Carefully roll the cake back up (without the towel) and transfer it to a serving plate.
5. Decorate and Serve:
Top with whipped cream, chocolate shavings, and fresh cherries for garnish.
Tips:
Be sure to roll the cake while it’s still warm to prevent cracking.
For an extra indulgent touch, drizzle with chocolate syrup.
Time & Servings:
Prep Time: 15 minutes
Bake Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 servings
Enjoy this decadent treat that perfectly balances the richness of chocolate, the smooth creaminess of whipped cream, and the sweetness of cherries!