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Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake.

Black Forest Roll Cake- Celebrating 7 yrs of Blogging!!!

Seven years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!! 

I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard. 

I first started Hun... What's  for Dinner? as a way to share recipes with my family and to keep track of recipes our family enjoyed. As years went by, I became more comfortable in the kitchen and my blog became second nature. A way to express myself through delicious food I create for my family. A way to share some good eats with the rest of the world. I've loved every single minute of my 7 yr blogging journey. Unfortunately,  life throws curveballs and I had to let my first blog fall to the way side, when I became a working single mom. Now I have found a job that helps me balance work and life, so I've decided to start this blog; Mom, the Lunch Lady.

I first made this recipe as an entry in a recipe contest which used cream. It won me the top prize and though I planned to share it with all of you back then, but life got in the way. This is a recipe that I am extremely proud of. It is not too difficult to make, and looks stunning.

Black Forest Roll Cake- Celebrating 7 yrs of Blogging!!!

Black Forest Roll Cake

2/3C flour
1/4 tsp baking soda
1/4 tsp salt
4 eggs
1C sugar
2 Tbs water
1/4 C cocoa powder

1-2 Tbs of vegetable oil


3 C- 35 % cream (whipping cream/heavy cream)

1/4 C powdered sugar

1 can cherry pie filling

1 tsp kirsch

1 Tbs cherry pie filling

2 oz bittersweet chocolate, shaved (for garnish)

Grease and line, a jelly roll pan, with parchment paper. Preheat oven to 350 degrees. 

Combine flour, baking soda and salt in a small bowl. In a large bowl, beat eggs at high speed until very light in colour, about 5 minutes. Gradually add sugar, beating until thick; about 4 minutes longer. In a small bowl, combine the cocoa powder with 1 Tbs of vegetable oil; adding a second Tbs if needed, to achieve the consistency of melted chocolate. Blend in cocoa mixture and water; until well combined. Fold in dry ingredients, thoroughly. Spread in prepared jelly roll pan and bake for 15 to 17 minutes, or until cake springs back when lightly touched. Loosen edges and turn cake out immediately onto a large tea towel, generously dusted with confectioners sugar. Remove wax paper and trim any crisp edges. Beginning with the narrow end, roll up cake, with towel loosely. Cool to room temperature (cake should be very slightly warm to the touch. 

Using a mesh strainer, drain cherry pie filling, over a mixing bowl; until only cherries remain in the strainer. Reserve 1 Tbs of the pie filling, and 4 cherries for garnish.

Whip heavy cream until soft peaks form. Slowly add in powdered sugar and kirsch and beat to stiff peaks. Evenly separate whipped cream into two bowls. In one bowl, fold in the drained cherries and 1 Tbs of cherry pie filling. 

Gently unroll cooled cake and spread evenly with cherry whipped cream. Carefully re roll the cake, placing seam side down on a serving platter. Frost with remaining whipped cream, leaving ends exposed; reserving enough whipped cream for garnish (1/4 C). Sprinkle evenly with shaved chocolate. 

Place remaining 1/4 C whipped cream into a zip top bag, snipping off one corner. Evenly pipe 4 rosettes of whipped cream onto the top of the cake. Place reserved cherries onto the whipped cream rosettes. Refrigerate 1-2 hrs before serving.


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