Elegant Black Forest Roll Cake Recipe Chocolate Roulade

Instructions:

1. Preheat oven to 375°F (190°C). Line a 13x18 inch jelly roll pan with parchment paper, ensuring an overhang on the long sides.
2. Whisk together sifted flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
3. Beat egg yolks and sugar until pale, thick, and voluminous (ribbon stage). Gently fold in the cooled melted butter.
4. In a separate clean bowl, beat egg whites until stiff, glossy peaks form.
5. Gently fold one-third of the meringue into the yolk mixture to lighten it. Gently fold in the remaining meringue, followed by the dry ingredients in two additions, being careful not to deflate the air.
6. Pour batter into the prepared pan, spreading evenly. Bake for 12–15 minutes until the top springs back lightly when touched.
7. While the cake is hot, dust a clean, dry tea towel generously with powdered sugar. Invert the hot cake onto the towel. Carefully peel off the parchment paper. Starting from a short end, tightly roll the cake and the towel together. Allow to cool completely on a wire rack in this rolled position.
8. Prepare the soak by mixing the reserved cherry syrup with the Kirsch (if using).
9. In a cold bowl, beat the heavy cream, powdered sugar, and vanilla until medium-firm peaks form. Gently fold in the chopped, drained cherries.
10. Carefully unroll the cooled sponge cake onto a fresh piece of parchment paper. Brush the surface evenly with the cherry soak mixture.
11. Spread the whipped cream and cherry mixture evenly over the sponge, leaving a 1-inch border on the far long edge.
12. Starting with the short edge closest to you, roll the cake up snugly without the towel. Place the finished roll seam-side down on a serving platter lined with parchment.
13. Chill the roll for at least 1 hour to allow the cream to set firmly.
14. Just before serving, dust generously with remaining powdered sugar and garnish with chocolate shavings and optional whole cherries. Slice with a sharp, hot knife.