Black Forest Roulade Cake

10 x 15” jelly roll pan

Total time
1 hour 15 minutes

Who doesn’t love Black Forest cake!  Add a hint of grape and it’s even better!  Turn it into a roll cake and now you have something fun!


  • 2 pouches GoGo squeeZ® Apple Grape Fruit Sauce
  • ¼ cup unsalted butter, melted
  • ½ cup, plus 3 tablespoons granulated sugar
  • 3 eggs, room temperature, separated
  • ½ teaspoon lemon juice
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • 2 teaspoons espresso powder, optional
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup 35% heavy whipping cream
  • ¼ cup icing sugar
  • 1 teaspoon vanilla extract
  • ¼ cup cherry liquor Kirsch, optional
  • 1-540 mL can cherry pie filling
  • 1 oz chocolate squares, for shavings
  • Fresh or maraschino cherries to garnish


Preheat oven to 350°F. Line jelly roll pan with parchment paper, folding up the sides a couple inches.
Using an electric mixer with a whisk attachment, whip egg whites, lemon juice and 3 tablespoons of sugar on medium speed for 1 minute, then high speed until soft peaks form, about 3 minutes. Set aside.
Beat egg yolks and ½ cup sugar together until pale and fluffy, about 3 minutes. Beat in butter and fruit sauce until combined.
Combine flour, cocoa powder, espresso powder, baking powder, and salt in a bowl. In a couple additions, gradually blend dry ingredients into wet just until combined. Gently fold in egg whites. Pour batter into prepared pan, spread out evenly and bake for 18-20 minutes or until center of the cake springs back when touched. Let cool in pan 5 minutes.
Place a clean tea towel on counter and dust generously with cocoa powder. Carefully invert hot cake onto towel. Remove parchment paper and gently roll the cake from the short end, rolling the towel into it to form a jelly-roll log; allow to cool a minimum of 30 minutes to one hour in this rolled state with the seam at the bottom. Must be cool before filling with whipped cream.
Using an electric mixer, beat whipping cream, vanilla, and icing sugar until soft peaks form, about 3 minutes.
Gently unroll cake, brush lightly all over with Kirsch (if using), then spread the cherry pie filling all over cake, leaving an inch from the edges. Dollop with half the whipped cream and spread out evenly with a spatula.
Roll cake back up and place seam side down on serving plate. Spread remaining whipped cream on the outside of the cake. Make chocolate shavings using a veggie peeler and the chocolate squares, sprinkle cake with shaved chocolate. Top with cherries. Store in fridge and allow to come to room temperature before serving, about 20 minutes.