Baking this luxurious cherry chocolate roll cake is like wrapping yourself in a blanket of decadence. Perfect for special occasions or when you’re just in the mood to treat yourself, this dessert combines the rich flavors of chocolate with the sweet tartness of cherries in a roll that’s as beautiful as it is delicious.
Why This Recipe Works
- The combination of rich chocolate and tart cherries creates a perfect balance of flavors.
- Using a Swiss roll technique ensures a moist cake that rolls without cracking.
- A whipped cream filling adds lightness to the rich chocolate cake.
- Decorating with chocolate shavings and fresh cherries makes it as stunning as it is tasty.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup cherry jam
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon almond extract
- Fresh cherries and chocolate shavings for decoration
Equipment Needed
- 10×15 inch jelly roll pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Spatula
- Whisk
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Line your jelly roll pan with parchment paper, leaving an overhang on the sides to easily remove the cake later. In a bowl, whisk together flour, cocoa powder, baking powder, and salt. This ensures your dry ingredients are well combined for a uniform cake texture.
Beat Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is pale and thick, about 5 minutes. This step is crucial for incorporating air into the batter, making your cake light and fluffy. Gently fold in the vanilla extract.
Combine and Bake
Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched. The key here is not to overbake, as a dry cake won’t roll properly.
Roll the Cake
Immediately after baking, turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from a short end, roll the cake up with the towel inside. Let it cool completely rolled up. This step helps the cake remember its shape for the final roll with filling.
Prepare the Filling and Assemble
Whip the heavy cream with powdered sugar and almond extract until stiff peaks form. Unroll the cooled cake and spread a thin layer of cherry jam followed by the whipped cream. Re-roll the cake without the towel, wrap in plastic, and chill for at least an hour. Before serving, decorate with chocolate shavings and fresh cherries.
Tips and Tricks
For the best results, make sure all your ingredients are at room temperature before starting. This helps them incorporate more evenly. When spreading the batter, use an offset spatula for an even layer. If you’re worried about the cake sticking, you can lightly grease the parchment paper. For a more intense cherry flavor, consider adding a few drops of cherry extract to the whipped cream. And remember, the key to a perfect roll is not overbaking the cake and rolling it while it’s still warm.
Recipe Variations
- Swap the cherry jam for raspberry or strawberry jam for a different berry flavor.
- Add a layer of chocolate ganache under the whipped cream for an extra chocolatey experience.
- Incorporate chopped nuts into the filling for added texture.
- Use a different extract, like orange or mint, in the whipped cream for a unique twist.
- For a festive version, add a splash of liqueur to the whipped cream.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually benefits from being made a day in advance. The flavors meld together, and the cake sets nicely, making it easier to slice. Just keep it refrigerated until you’re ready to serve.
What if my cake cracks when rolling?
Don’t panic! Small cracks can be hidden with the whipped cream and decorations. To prevent cracking, make sure not to overbake the cake and roll it while it’s still warm. A damp towel can also help keep the cake moist during rolling.
Can I freeze the cherry chocolate roll cake?
Yes, you can freeze this cake for up to a month. Wrap it tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving. However, the whipped cream may lose some of its lightness after freezing.
Summary
This luxurious cherry chocolate roll cake is a showstopper dessert that’s surprisingly simple to make. With its moist chocolate cake, sweet cherry filling, and fluffy whipped cream, it’s a treat that’s sure to impress. Follow the tips and tricks for a perfect roll every time, and don’t be afraid to experiment with the variations to make it your own.