This Black Forest cake roll began as a way to give a classic German favorite a lighter, more elegant presentation for small gatherings. I first made it for a close friend’s birthday when I didn’t have the time or oven space for a multi-layer torte. The result was unexpectedly festive: a tender chocolate sponge, a cloudlike cherry-filled cream, and a glossy ganache that made everyone pause before devouring a second slice. The balance between the slightly tart cherries and the bittersweet chocolate is what makes this version memorable.

What I love most is how approachable the technique is: the sponge is swift to make, rolling it warm sets the shape, and the filling comes together in minutes with a few pantry staples. It looks like something from a patisserie but requires only a jelly roll pan and common tools. I often serve it at holiday dinners or as a refined finish to a weeknight meal when I want guests to feel special without me spending hours in the kitchen.

Ingredients

• Eggs: Use 4 large eggs at room temperature. Room-temperature eggs whip more fully, contributing to a light, springy sponge; pastured or organic eggs give the best color and structure.
• Granulated sugar: 3/4 cup. This sweetens and stabilizes the whipped eggs—use regular white sugar for predictable volume; caster sugar works well if you have it.
• Vanilla extract: 1 teaspoon. Adds warmth and rounds the chocolate; use pure vanilla for the cleanest flavor.
• All-purpose flour: 1/2 cup. Measure by spooning into the cup and leveling; too much flour makes the sponge dense.
• Unsweetened cocoa powder: 1/4 cup. Choose a good-quality Dutch-process or natural cocoa depending on desired depth; Dutch-process gives a milder, cocoa-forward note.
• Baking powder & salt: 1 teaspoon baking powder and 1/4 teaspoon salt. They help stabilize and season the cake; use fresh baking powder for reliable lift.
• Powdered sugar for dusting: 2 tablespoons. Keeps the towel from sticking and adds a touch of sweetness to the outer crumb.
• Heavy whipping cream: 1 cup for the filling and 1/2 cup for the ganache. Use at least 30% fat for stable whipped peaks and a glossy ganache.
• Powdered sugar (filling): 2 tablespoons to sweeten the whipped cream without graininess.
• Chopped cherries: 1/2 cup. Fresh or jarred cherries both work; if using jarred, drain and pat dry. For adult guests, fold in 2 tablespoons kirsch.
• Chocolate for ganache: 4 ounces dark or semi-sweet chocolate, chopped. Aim for 60 to 70 percent cacao for balanced bitterness.
• Butter: 1 tablespoon. Adds shine and silkiness to the ganache.
• Decoration: Extra whipped cream for piping, whole cherries, and chocolate curls or shavings to finish.

Instructions

Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper and sides. This ensures the sponge releases easily and maintains an even bake. Whip eggs and sugar: In a large bowl, beat 4 large room-temperature eggs with 3/4 cup granulated sugar and 1 teaspoon vanilla until thick, pale, and ribboning when the whisk is lifted—about 5 to 7 minutes with a hand mixer. The aeration here traps air that gives the sponge its lift. 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 prevents lumps and makes folding smoother. Fold gently: Gently fold the dry mix into the whipped eggs in two additions using a spatula. Fold with broad, sweeping motions to preserve the air. Stop once streaks disappear—overmixing deflates the batter. Bake the sponge: Spread the batter evenly into the prepared pan and smooth the top. Bake 10 to 12 minutes until the cake springs back lightly and a toothpick comes out clean. Immediate rolling maintains flexibility. Roll warm: Turn the warm cake onto a clean kitchen towel dusted with 2 tablespoons powdered sugar. Peel off the parchment and roll the cake up with the towel inside. Let it cool completely rolled—this trains the sponge so it won’t crack when filled. Make the filling: Beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form. Gently fold in 1/2 cup chopped cherries and 2 tablespoons kirsch or 2 tablespoons cherry juice if avoiding alcohol. Assemble the roll: Unroll the cooled sponge and spread the cherry whipped cream evenly, leaving a 1/2-inch border. Roll back up tightly without the towel and place seam-side down on a platter. Prepare ganache: Heat 1/2 cup heavy cream until just simmering and pour over 4 ounces chopped dark chocolate and 1 tablespoon butter. Let sit a minute, then stir until smooth and glossy. Cool slightly before pouring. Finish and chill: Drizzle ganache over the roll, pipe extra whipped cream if desired, and top with whole cherries and chocolate curls. Chill at least 30 minutes to set before slicing.

Storage Tips

Store the roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days to maintain moisture and prevent odor absorption. For longer storage, slice and freeze individual pieces on a baking sheet, then transfer to an airtight container for up to 1 month. Reheat gently at room temperature for 20 minutes before serving or thaw in the refrigerator overnight. Avoid leaving the roll at room temperature for more than two hours due to the dairy filling.

Ingredient Substitutions

For a gluten-free version, substitute a 1-to-1 gluten-free flour blend and reduce mixing to avoid a crumbly texture. Replace heavy cream with coconut cream for dairy-free guests, though the whipped texture will be slightly less stable. If fresh cherries are unavailable, well-drained jarred Morello or sour cherries provide the classic tang. Skip kirsch and use cherry juice or a splash of orange liqueur if preferred; expect a subtle flavor shift.

Serving Suggestions

Serve slices with a dollop of crème fraîche or a scoop of vanilla ice cream for contrast. For a holiday table, dust lightly with cocoa powder or powdered sugar and arrange whole cherries down the center. Pair with a cup of robust coffee or a glass of sparkling wine to balance the richness. For a lighter presentation, thinly slice and serve on small plates as an elegant bite-size option at cocktail parties.

Cultural Background

The classic inspiration comes from Germany’s Schwarzwälder Kirschtorte—Black Forest cake—known for layers of chocolate sponge, cherries, and whipped cream with kirsch. This rolled adaptation echoes the core flavors but in a log-shaped form reminiscent of a roulade. The tradition of combining cherries and chocolate in German baking is centuries old, often linked to regions where tart cherries grow abundantly.

Seasonal Adaptations

Summer: use fresh, ripe Bing cherries for bright sweetness. Winter: choose jarred Morello cherries for tartness and deeper color. For autumn, fold in a pinch of cinnamon or a dash of espresso into the sponge to deepen flavors. Swap chocolate type for seasonal preferences—milk chocolate for a milder profile or higher-percentage dark chocolate for a more sophisticated finish.

Meal Prep Tips

Make the sponge and ganache a day ahead; store them separately in airtight containers. Whip the cream and fold in cherries just before assembly to preserve texture. Keep the assembled roll chilled on a flat tray so it maintains shape—this also speeds serving since chilled slices cut cleaner. Use a serrated knife and a gentle sawing motion for clean edges.

Finally, this cake roll is a small celebration in itself—easy to scale, simple to decorate, and endlessly adaptable. I encourage you to make it your own by experimenting with cherries, chocolate intensity, and presentation. Enjoy sharing it with friends and family.