Black Forest Log Recipe
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup water
- 1 can cherry pie filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Chocolate shavings for decoration (optional)
Instructions:
- Preheat the oven to 350°F. Grease a 9×13 inch baking pan and line it with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs and granulated sugar together until fluffy and light in color.
- Add the vanilla extract and water to the egg mixture and stir until smooth.
- Gently fold in the dry ingredients until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- Once the cake is cool, loosen the edges with a knife and gently remove it from the pan.
- With a clean kitchen towel, gently roll the cake starting from the short side.
- Spread the cherry pie filling on top of the cake and reroll it.
- In a medium bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
- Spread the whipped cream on top of the cake roll.
- Sprinkle chocolate shavings on top (optional).
- Refrigerate for at least an hour before serving.
Verdict:
The Black Forest Log is a delicious and impressive dessert that is perfect for any occasion. The chocolate cake is moist and flavorful, and the cherry filling adds a fruity and sweet touch. The whipped cream topping balances everything out and creates a light and airy finish. Overall, this recipe is easy to make and is sure to impress your guests.
Serving suggestions:
Cut the Black Forest Log into slices and serve chilled with extra cherry pie filling on top or on the side. This dessert is perfect for a winter holiday season or any special occasion.
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