05 February 2026

Black Forest Cake Roll

Name: Black Forest Cake Roll
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 12 h
Yield: 10
Ingredients: 100 g whole milk; 50 g unsalted butter; 2 g fine salt; 60 g all-purpose flour; 20 g cocoa powder, unsweetened; 100 g whole eggs; 80 g egg yolks; 120 g egg whites; 2 g cream of tartar; 60 g sugar; 300 g heavy cream; 300 g heavy cream, chilled; 125 g white chocolate; 5 g vanilla paste; 4 g gelatin (200 bloom); 100 g almond meal; 80 g powdered sugar; 80 g unsalted butter, cubed; 80 g all-purpose flour; 1 g fine salt; 50 g dark chocolate (60%); 30 g cocoa butter or coconut butter; 150 g hazelnut praline paste; 60 g feuilletine or crushed corn flakes; 115 g baked crumble; 600 g frozen dark cherries; 50 g corn syrup or glucose; 90 g sugar; 10 g apple pectin; 30 g cherry liqueur or kirschwasser

RecipeShare Test Kitchen

Black Forest Cake Roll

This Black Forest cake roll is a holiday showpiece: a soft chocolate sponge wrapped around vanilla chantilly and cherry marmalade, then finished with a glossy ganache glaze. A crisp praline base adds crunch, while the cherry layer keeps the flavors bright. Plan for freezer time so the roll stays tight and the glaze sets cleanly.

Flavor Profile

The chocolate sponge is light and cocoa-forward, while the cherry marmalade adds tart fruit depth. Vanilla chantilly balances the bitterness, and the ganache adds a rich, polished finish. The praline base brings a nutty crunch that contrasts the creamy filling.

Ingredient Highlights

White chocolate and gelatin stabilize the chantilly without making it heavy. Feuilletine and baked crumble give the base a delicate crunch. Apple pectin keeps the cherry layer glossy and spreadable.

How It Comes Together

Bake the sponge, chill it, and spread with cherry marmalade and whipped chantilly before rolling. Freeze the log, glaze with warm ganache, then set it on the crunchy praline base. Finish with piped chantilly and cherry accents.

Chef's Tips

Freeze the roll fully before glazing for clean edges. Use a serrated knife warmed in hot water for neat slices. Keep the ganache at 90-95F (32-35C) so it flows in an even sheet.

Easy Swaps

Use crushed corn flakes in place of feuilletine. If you cannot find apple pectin, use a light cornstarch slurry and cook until glossy. Dark cherries can be swapped for sour cherries if preferred.

Make-Ahead and Storage

The roll can be assembled and frozen for up to 3 days before glazing. Finished cake keeps 2 days in the refrigerator. Add brandied cherries just before serving.

Budget Tips

Use regular dark chocolate bars instead of couverture. Swap hazelnut praline with almond praline for a lower-cost base.

Low-Cholesterol Notes

This dessert is rich in cream and egg yolks. Serve smaller slices and pair with fresh fruit for balance.

Prep Time

150 mins

Cook Time

30 mins

Total Time

720 mins

Servings

Comments & Reviews

Priya K.
4/18/2025
A lot of steps, but the roll slices cleanly and looks stunning.
Leo
4/10/2025
The cherry marmalade adds a bright, festive hit.
Marianne
3/30/2025
The sponge stayed soft even after freezing, and the glaze was flawless.

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Nutrition Facts

Serving Size: 1 slice

Calories 610

% Daily Value*

Total Fat 38g49%

Saturated Fat 15g75%

Trans Fat 0g

Cholesterol 175mg58%

Sodium 150mg7%

Total Carbohydrates 58g21%

Dietary Fiber 4g14%

Sugars 36g

Protein 8g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

05 February 2026

Black Forest Cake Roll

RecipeShare Test Kitchen

Black Forest Cake Roll

Flavor Profile

Ingredient Highlights

White chocolate and gelatin stabilize the chantilly without making it heavy. Feuilletine and baked crumble give the base a delicate crunch. Apple pectin keeps the cherry layer glossy and spreadable.

How It Comes Together

Chef's Tips

Freeze the roll fully before glazing for clean edges. Use a serrated knife warmed in hot water for neat slices. Keep the ganache at 90-95F (32-35C) so it flows in an even sheet.

Easy Swaps

Use crushed corn flakes in place of feuilletine. If you cannot find apple pectin, use a light cornstarch slurry and cook until glossy. Dark cherries can be swapped for sour cherries if preferred.

Make-Ahead and Storage

The roll can be assembled and frozen for up to 3 days before glazing. Finished cake keeps 2 days in the refrigerator. Add brandied cherries just before serving.

Budget Tips

Use regular dark chocolate bars instead of couverture. Swap hazelnut praline with almond praline for a lower-cost base.

Low-Cholesterol Notes

This dessert is rich in cream and egg yolks. Serve smaller slices and pair with fresh fruit for balance.

Prep Time

150 mins

Cook Time

30 mins

Total Time

720 mins

Servings

Comments & Reviews

Priya K.
4/18/2025
A lot of steps, but the roll slices cleanly and looks stunning.
Leo
4/10/2025
The cherry marmalade adds a bright, festive hit.
Marianne
3/30/2025
The sponge stayed soft even after freezing, and the glaze was flawless.