One of my fondest memories is from a family vacation in the heart of Germany’s Black Forest region. We were driving through winding roads flanked by dense, mysterious woods when we stumbled upon a quaint bakery in a small village. The aroma of freshly baked goods was irresistible, drawing us in. It was there that I first encountered the Black Forest Cake, or Schwarzwälder Kirschtorte as the locals call it. This delightful cake, with its layers of rich chocolate, whipped cream, and juicy cherries, instantly became a family favorite.
Today, I’m thrilled to share a modern twist on this classic dessert: the Black Forest Cake Roll. This recipe captures the essence of the traditional cake but presents it in a fun and elegant roll form. It’s perfect for those moments when you want to impress your guests or simply treat yourself to a slice of nostalgia.
What I love about this recipe is its versatility and ease. Even if you’re not an experienced baker, you’ll find that making this cake roll is quite straightforward. The cake itself is light and fluffy, thanks to the unique combination of non-dairy milk and chickpea brine, which might sound unusual but works wonders in creating a vegan buttermilk substitute. The filling, a luscious mix of non-dairy whipping cream and cherry compote, is both refreshing and indulgent.
A tip from my kitchen: don’t skip the step of rolling the cake in a sugared towel while it’s still warm. This trick ensures that the cake will hold its shape without cracking, giving you that perfect spiral every time. And if you’re like me and enjoy a bit of a crunch, adding chopped chocolate on top not only enhances the flavor but also adds a delightful texture contrast.
Whether you’re making this for a special occasion or just because, the Black Forest Cake Roll is sure to become a beloved addition to your dessert repertoire. So, roll up your sleeves, preheat your oven, and let’s bake this delectable treat together!
How to Make Black Forest Cake Roll
Ingredients
- ½ cup fine sugar (plus more to sprinkle)
- 2 tbsp cocoa powder
- ½ tsp baking soda
- 3 tsp powdered sugar (or to taste)
- 1 ½ packs of cream stabilizer
- 1 tsp apple cider vinegar
- approx. ⅓ cup cherry compote
- 1 ½ cups all-purpose flour
- ⅓ cup cornstarch
- 1 ⅔ cups non-dairy whipping cream
- canned cherries and chopped chocolate
- ½ tsp ground vanilla
- ¼ cup oil
- ⅓ cup chickpea brine (or more non-dairy milk)
- pinch of salt
- 2 tsp baking powder
- ¾ cup non-dairy milk (more if needed)
- ⅓ tsp xanthan gum (optional)
Directions
- Preheat the oven to 355°F and line an 11.8×15.7-inch baking sheet with parchment paper.
- Combine the apple cider vinegar and non-dairy milk in a bowl, allowing it to sit for 3-5 minutes to create vegan buttermilk.
- Mix the oil and chickpea brine with the vegan buttermilk.
- In another bowl, sift together the flour, cornstarch, cocoa powder, sugar, baking powder, baking soda, xanthan gum (if using), salt, and ground vanilla. Add the dry mixture to the wet ingredients, stirring until well combined. Adjust with more milk if the batter is too thick.
- Spread the batter evenly onto the prepared baking sheet and tap the tray on the counter to release any air bubbles.
- Bake for about 20 minutes, until the cake is firm but soft and springs back when touched. Do not overbake to prevent dryness.
- Allow the cake to cool for 3 minutes after baking. Sprinkle a clean kitchen towel with sugar.
- Place the cake face-down on the sugared towel, carefully peel off the parchment paper, and trim any dry edges.
- Roll the cake into a log using the towel and let it cool completely. For best results, refrigerate overnight wrapped in the towel.
- To prepare the filling, beat the cold non-dairy cream on high speed for 1 minute with a hand mixer. Gradually add sifted powdered sugar and cream stabilizer, continuing to beat for 2 more minutes until stiff peaks form.
- Unroll the cooled cake, spread a thin layer of cream and cherry compote over it, leaving a 1-inch border around the edges, and re-roll tightly.
- Cover the cake roll with the remaining cream, decorate with cherries, and sprinkle with chopped chocolate or other desired toppings.
- Serve immediately or refrigerate for later enjoyment.
FAQs:
Can I use regular milk instead of non-dairy milk in the Black Forest Cake Roll?
Yes, you can substitute regular milk for non-dairy milk in this recipe. However, if you’re looking to keep the cake vegan, ensure all other ingredients are also vegan-friendly.
What is the purpose of xanthan gum in this recipe?
Xanthan gum is an optional ingredient that helps improve the texture and structure of the cake. It can prevent the cake from crumbling, especially since this recipe is vegan and lacks the gluten typically found in traditional cake recipes.
How do I prevent the cake from cracking when rolling it?
To prevent cracking, make sure to roll the cake while it’s still warm using a sugared kitchen towel. Cooling the cake in the rolled position helps it retain its shape and flexibility.
Can I make the Black Forest Cake Roll ahead of time?
Yes, you can prepare the cake roll a day in advance. Store the rolled cake (without filling) in the refrigerator overnight. Fill and decorate it on the day you plan to serve it for the best texture and flavor.
What can I use instead of chickpea brine?
If you don’t have chickpea brine, you can use additional non-dairy milk in its place. Chickpea brine acts as an egg replacer, so ensure your batter is thick and pourable to achieve a similar result.
How should I store the Black Forest Cake Roll?
Store the cake roll in the refrigerator, either in an airtight container or wrapped in plastic wrap. It will stay fresh for up to 3 days. For the best taste, bring it to room temperature before serving.
Black Forest Cake Roll
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup cornstarch
- 2 tbsp cocoa powder
- ½ cup fine sugar plus more to sprinkle
- 2 tsp baking powder
- ½ tsp baking soda
- ⅓ tsp xanthan gum optional
- 1 tsp apple cider vinegar
- pinch of salt
- ½ tsp ground vanilla
- ¾ cup non-dairy milk more if needed
- ⅓ cup chickpea brine or more non-dairy milk
- ¼ cup oil
- 1 ⅔ cups non-dairy whipping cream
- 3 tsp powdered sugar or to taste
- 1 ½ packs of cream stabilizer
- approx. ⅓ cup cherry compote
- canned cherries and chopped chocolate
Instructions
- Preheat your oven to 355°F. Line an 11.8x15.7-inch baking sheet with parchment paper.
- Mix the apple cider vinegar with the non-dairy milk in a bowl. Let it sit for 3-5 minutes to create vegan buttermilk.
- Combine the oil and chickpea brine with the vegan buttermilk.
- In a separate bowl, sift together the flour, cornstarch, cocoa powder, sugar, baking powder, baking soda, xanthan gum (if using), salt, and ground vanilla. Add this dry mixture to the wet ingredients and stir until combined. The batter should be thick and pourable. Add more milk if needed.
- Pour the batter onto the prepared baking sheet and spread it evenly with a spatula. Tap the tray on the counter to remove air bubbles.
- Bake for about 20 minutes or until the cake is firm but still soft and springs back when gently pressed. Avoid overbaking to prevent dryness and crumbling.
- Remove the cake from the oven and let it cool for 3 minutes. Dust a smooth kitchen towel generously with sugar.
- Place the cake face-down onto the sugared towel and carefully peel off the parchment paper. Trim the edges with a sharp knife if they are too dry.
- Roll the cake into a log with the towel and let it cool completely. You can refrigerate it wrapped in the towel overnight if preparing a day ahead.
- For the filling, beat cold non-dairy cream with a hand mixer on high speed for 1 minute. Gradually add sifted powdered sugar and cream stabilizer, and continue beating for about 2 more minutes until stiff peaks form.
- To assemble, unroll the cooled cake and spread a thin layer of cream and cherry compote over it, leaving a 1-inch border around the edges. Re-roll the cake tightly.
- Spread the remaining cream over the cake roll, decorate with cherries, and sprinkle chopped chocolate or other desired decorations.
- Enjoy immediately or store in the fridge for later!
