Description
Cherry Chocolate Roll Cake
Ingredients:
For the Cake:
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
¾ cup all-purpose flour
1 tsp baking powder
Pinch of salt
For the Filling:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 cup cherry preserves or fresh cherries (pitted and halved)
For the Topping:
½ cup heavy whipping cream
1 tbsp powdered sugar
Fresh cherries for garnish
½ cup melted chocolate or chocolate ganache
Shaved chocolate (optional)
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Instructions:
1. Prepare the Cake:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, beat the eggs and sugar until light and fluffy. Add vanilla extract.
Gently fold in the flour, baking powder, and salt until just combined.
Spread the batter evenly onto the prepared baking sheet. Bake for 10-12 minutes or until the cake is golden and springs back when touched.
2. Roll the Cake:
Turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
Roll the cake tightly with the towel and let it cool completely.
3. Prepare the Filling:
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Unroll the cooled cake and spread the whipped cream evenly. Add cherry preserves or fresh cherries over the cream.
4. Roll and Chill:
Carefully roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 2 hours to set.
5. Decorate the Cake:
Whip the heavy cream and powdered sugar for the topping until stiff peaks form.
Drizzle the rolled cake with melted chocolate. Pipe whipped cream on top and garnish with fresh cherries and shaved chocolate.
6. Serve:
Slice and enjoy this decadent dessert with its perfect combination of cherries and chocolate!
Step-by-Step Guide
Follow these detailed instructions for a perfect roll. First, ensure your eggs are at room temperature for maximum volume when beating with the sugar. The mixture should be pale, thick, and leave a ribbon trail. When folding in dry ingredients, use a gentle hand to keep the batter airy. Immediately after baking, invert the cake onto a towel dusted with powdered sugar (not flour) to prevent sticking. Roll it while warm and pliable, then let it cool completely in this shape to “train” its memory, preventing cracks when you fill it.
Serving Suggestions
This elegant cake is versatile. For a dinner party, slice it into neat rounds and plate with a drizzle of chocolate sauce and a dusting of cocoa powder. It pairs wonderfully with a glass of port or a cup of strong coffee. For a summer treat, serve with a scoop of vanilla bean ice cream. You can also transform leftovers into a decadent trifle by cubing the cake and layering it with extra whipped cream and cherries.
How-to Summary
In summary, create a light sponge cake, bake it on a sheet pan, and roll it warm in a towel to cool. Whip cream with sugar and vanilla for the filling, then spread it over the unrolled cake along with cherry preserves. Re-roll the cake, chill to set, and finally, decorate with more whipped cream, a chocolate drizzle, and fresh cherries.
Frequently Asked Questions
Can I use frozen cherries? Yes, but thaw and drain them thoroughly to avoid a soggy cake. Pat them dry with a paper towel before using.
Why did my cake crack when rolling? The most common causes are overbaking (which dries it out) or rolling it when it has cooled too much. Always roll it immediately after baking while it’s flexible.
Can I make this ahead of time? Absolutely. The filled cake can be refrigerated, tightly wrapped, for up to 24 hours before final decorating. Add the whipped cream topping and chocolate garnish just before serving.
What can I use instead of cherry preserves? A thick cherry pie filling works, or try other fruit preserves like raspberry or apricot. For fresh fruit, ensure pieces are small and patted dry.
How do I get clean slices? Use a sharp, thin-bladed knife. Dip the blade in hot water and wipe it clean between each slice for a professional look.
Common Mistakes to Avoid
- Overbeating the batter after adding flour: This develops gluten, resulting in a tough, dense cake that’s prone to cracking.
- Using cold filling on a warm cake: Ensure the cake is completely cooled before adding the whipped cream, or it will melt.
- Skipping the initial “training” roll: Cooling the cake while rolled in the towel is crucial for a crack-free final product.
- Overfilling the cake: Using too much whipped cream or wet preserves can cause the filling to spill out when rolling.
Conclusion
This Cherry Chocolate Roll Cake is a stunning dessert that masterfully balances the tartness of cherries with rich chocolate. While it looks impressive, the process is straightforward with careful attention to the key steps: proper rolling technique and patient chilling. By following this enhanced guide and avoiding common pitfalls, you can confidently create a show-stopping treat perfect for any occasion. The result is a light, flavorful, and visually beautiful cake that is sure to delight.