Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup black cherries (fresh or preserved)
- 2 tbsp Kirsch (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 15×10-inch baking pan with parchment paper.
- Mix together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Beat eggs and sugar in another bowl until light and fluffy. Gradually add the flour mixture, milk, and vanilla; mix until just combined.
- Pour the batter into the prepared pan and smooth it out.
- Bake for about 12-15 minutes until the cake springs back when touched.
- Cool the cake in the pan for 5 minutes, then lift it out using the parchment paper and roll it up with a clean kitchen towel.
- Whip heavy cream until soft peaks form, fold in black cherries.
- Unroll the cooled cake, spread the whipped cream mixture, and roll it back up.
- Chill the rolled cake in plastic wrap for at least 2 hours before serving.
- Dust with powdered sugar, add cherries on top, slice and serve.
Notes
Ensure you do not overbake the cake to prevent cracks while rolling. Always roll the cake while it’s still warm for better pliability.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian