Black Forest Cherry Cake Roll Recipe

How to Make Black Forest Cherry Cake Roll

1. **Cherry Filling:**
2. In a small saucepan, whisk together 1/4 cup (50g) granulated sugar and 2 tablespoons (10g) cornstarch.
3. Stir in 2 tablespoons (30ml) water.
4. Add 1 1/2 cups (200g) pitted fresh or frozen dark sweet cherries.
5. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
6. Continue to cook and stir for 2 minutes more.
7. Remove from heat and stir in 1 1/2 teaspoons cherry liqueur or brandy (optional).
8. Cover the surface with plastic wrap to prevent a skin from forming and let cool completely.
9. **Cake:**
10. Preheat oven to 375°F (190°C). Grease and lightly flour a 15x10x1-inch baking pan.
11. In a small bowl, whisk together 1 cup (120g) all-purpose flour, 1/2 cup (30g) unsweetened cocoa powder, and 1 teaspoon (5g) baking soda.
12. In a medium bowl, beat 4 large egg yolks and 1/2 teaspoon vanilla extract with an electric mixer on high speed for 5 minutes, until thick and pale yellow.
13. Gradually add 1/3 cup (65g) granulated sugar, beating on high speed until almost dissolved.
14. In a clean, large bowl, beat 4 large egg whites on medium speed until soft peaks form.
15. Gradually add 1/2 cup (100g) granulated sugar, beating until stiff, glossy peaks form.
16. Gently fold the egg yolk mixture into the egg white mixture.
17. Sprinkle the dry ingredients over the egg mixture and gently fold in until just combined.
18. Spread the batter evenly in the prepared pan.
19. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
20. Immediately loosen the edges of the cake from the pan.
21. Turn the cake out onto a clean kitchen towel generously dusted with powdered sugar.
22. Carefully roll the cake and towel together, starting from a long side.
23. Let cool completely on a wire rack.
24. **Chocolate Buttercream:**
25. In a small saucepan, combine 1/3 cup (65g) granulated sugar and 2 tablespoons (30ml) water.
26. Bring to a boil, then remove from heat.
27. Gradually whisk about half of the hot sugar syrup into 2 large slightly beaten egg yolks.
28. Return the egg yolk mixture to the saucepan.
29. Cook over low heat, stirring constantly, for 2 minutes.
30. Remove from heat and stir in 1 1/2 teaspoons cherry liqueur or brandy (optional) and 1/2 teaspoon vanilla extract.
31. Let cool to room temperature.
32. In a large bowl, beat 1 cup (2 sticks) unsalted butter with an electric mixer until light and fluffy.
33. Gradually add the cooled egg yolk mixture and 4 ounces (115g) melted semi-sweet chocolate, beating until well combined.
34. If necessary, chill until the buttercream reaches a spreadable consistency.
35. **Assembly:**
36. Unroll the cake and spread the chocolate buttercream evenly, leaving about 1/2 inch of space at the edges.
37. Spread the cooled cherry filling lengthwise down the center of the cake in a 1 1/2-inch wide band, starting 1/2 inch from one long edge.
38. Carefully roll up the cake (without the towel) starting with the long edge closest to the filling.
39. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 hours.
40. To serve, cut into 1-inch thick slices and garnish with chocolate curls, if desired. Makes 15 servings.
41. **Make-Ahead Instructions:**
42. To make ahead, place the cake (with towel) in a large airtight container or wrap well in foil and chill for up to 24 hours. Let stand at room temperature for about 30 minutes before unrolling and filling.