Tuesday, August 11, 2015

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

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 blogging 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 and can not wait to see what the future brings for Hun... What's for Dinner?.

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 months ago, I just never got around to it. Which turned out perfectly, because I now have a wonderful celebration recipe to share for my Blogiversary! 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. Keep refrigerated.


Tampa Cake Girl said...

What a beautiful and yummy cake. I love Black Forest cakes. Congratulations on 7 years of blogging. Love you!

fredamans said...

Happy blogoversary!

nancy@skinnykitchen.com said...

Happy #7! You've done a fantastic job Cindy. All the best to you! xo

mealplanmaven said...

Happy Bloggiversary Cindy! What an incredible accomplishment! I have learned so much from you and I thank you for all your wonderful recipes and blog posts. Oh...and your cake is stunning and I'm so happy you held on to it to share with us for such a worthy occasion! xolinda

Lorinda-The Rowdy Baker said...

Cindy, this is absolutely delectable. I've pinned it and am sharing it RIGHT NOW! Love, love, love, love, love it.

Dan from Platter Talk said...

Love this cake! Congrats on seven years of being an online foodie!

Catherine Holt said...

Congratulations on your blogging anniversary - 7 years - that is a mean feat :-)

And what a recipe to celebrate with, it looks super tasty!!

Thanks for linking up to Marvelous Monday on Smart Party Planning.

Patty Anderson said...

First, happy blog anniversary! I think we are both a little crazy doing this for a long time! Second, your post reminded me about Black Forest Cake and how much I do love it. A friend made it for my birthday eons of years ago and it was just incredible! Thanks for the memory.

Jo and Sue said...

Happy blogiversary to you :)

April J Harris said...

Congratulations on your blogoversary, Cindy! What a delicious way to celebrate! Your Black Forest Roll looks awesome!

Cindy @ Hun What's Dinner? said...

Thanks so much Cydnee. The best part about Blogging is connecting with awesome people like you.

Cindy @ Hun What's Dinner? said...


Cindy @ Hun What's Dinner? said...

Thanks so much Nancy!

Cindy @ Hun What's for Dinner? said...

Thanks so much for your kind words Linda. Glad to have 'met' you during my Blogging journey!

Cindy @ Hun What's for Dinner? said...

Thanks so much Lorinda!

April J Harris said...

Hi again, Cindy! Just wanted to let you know I've featured this yummy Roll Cake at the Hearth and Soul hop this week :-)

NewMrsAdventures said...

YUM!! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!

Swathi Iyer said...

Congrats on your blog anniversary, lovely black forest cake roll. thanks for sharing with Hearth and soul blog hop, pinning and featuring on this week's hop.