Black forest roulade

Black forest roulade

100 Best Cakes and Desserts
Mark Roper

It’s so much fun to make a roulade. I’m always amazed at how popular this Black Forest version is. Make sure you use good-quality chocolate.


Quantity Ingredient
2 tablespoons dutch cocoa powder
80g plain flour
4 large eggs
100g caster sugar
50g butter, just melted
2 tablespoons kirsch or brandy
500ml cream, whipped until firm
280g drained morello cherries
100g dark chocolate
icing sugar
Crème anglaise, to serve (optional)


  1. To make the chocolate sponge, preheat the oven to 180°C. Butter a 36 x 26 cm Swiss roll (jelly roll) tin and line it with baking paper. Butter and flour the baking paper.
  2. Sift the cocoa and flour together.
  3. Using electric beaters, beat the eggs and sugar until the mixture forms a thick ribbon. Fold in the sifted flour and cocoa until just combined. Gently but quickly incorporate the melted butter. Pour the mixture into the prepared tin and spread to the edges. Bake for 8 minutes or until firm to the touch.
  4. Turn the warm chocolate sponge out onto a clean tea towel. Peel off the paper and roll up the sponge by lifting the tea towel. Set aside to cool.
  5. Unroll the chocolate sponge and sprinkle with the Kirsch. Spread a little over half of the whipped cream over the chocolate sponge. Arrange the cherries on top of the cream. Carefully roll up the sponge so that it is firm but not too tight.
  6. Using a spatula, spread the remaining cream over the roll. Grate the chocolate over the cake and refrigerate for at least 1 hour. Lightly dust with icing sugar just before slicing and serve with the crème anglaise, if using.
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