Description
This Chocolate Cherry Roll Cake Delight is a show-stopping dessert with layers of rich chocolate sponge cake rolled around a fluffy cherry-studded whipped cream filling. Finished with a glossy ganache or a dusting of cocoa, it’s the perfect blend of indulgence and elegance for any occasion.
Ingredients
Scale
- For the Cake:
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 cup chopped sweet cherries (fresh or canned, drained well)
- For the Topping (Optional):
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- Cocoa powder or powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- In a mixing bowl, beat egg yolks with half the sugar (1/4 cup) and vanilla extract until pale and thick.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar (1/4 cup) and continue beating until stiff peaks form.
- Sift together cocoa powder, flour, baking powder, and salt. Gently fold into the yolk mixture.
- Fold in the beaten egg whites gradually until fully combined, being careful not to deflate the batter.
- Spread batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched.
- While warm, invert cake onto a clean towel dusted with cocoa powder. Carefully peel off parchment, then roll the cake up with the towel from the short end. Let cool completely.
- For the filling, whip the cream, powdered sugar, and vanilla to stiff peaks. Gently fold in chopped cherries.
- Unroll the cooled cake, spread the filling evenly, and roll it back up tightly (without the towel). Place seam-side down on a serving plate.
- For optional ganache topping: Heat cream and pour over chocolate chips, stir until smooth. Pour over cake or drizzle before serving.
- Chill for at least 30 minutes before slicing. Dust with cocoa or powdered sugar if desired.
Notes
- Use stabilized whipped cream or mascarpone for a firmer filling if making ahead.
- Frozen cherries can be used but must be thawed and well-drained.
- For a Black Forest twist, add a splash of cherry liqueur to the filling or cake.
- The cake can be made a day in advance and kept refrigerated.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: chocolate cherry roll cake, jelly roll dessert, cherry cream swiss roll, chocolate roulade, holiday dessert, elegant cake recipe