Black Forest Cake Roll Recipe

How to Make Black Forest Cake Roll

Preheat your oven to 350°F (175°C).
Prepare a 15×10-inch jelly roll pan by lining it with parchment paper and lightly greasing it.
Sift together the all-purpose flour, cocoa powder, baking powder, and salt in a bowl.
Beat the eggs and granulated sugar in a separate large bowl until thick and pale, about 5 minutes.
Mix in the vanilla extract and water.
Fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 12–15 minutes, or until the cake springs back when lightly touched.
Dust a clean kitchen towel with powdered sugar while the cake is baking.
Invert the baked cake immediately onto the prepared towel.
Remove the parchment paper carefully.
Roll the cake up in the towel from one end and let it cool completely.
Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Unroll the cooled cake gently.
Spread the whipped cream evenly over the cake.
Spoon the cherry pie filling over the whipped cream.
Roll the cake back up carefully without the towel and place it seam-side down on a serving platter.
Dust the top with powdered sugar.
Garnish with chocolate shavings and fresh cherries if desired.
Slice and serve chilled.