Name: Chocolate Cherry Roll with Rum Cream
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: European
Ingredients: 4 eggs (cold or room temperature); 2/3 cup granulated sugar; 1/2 cup all-purpose flour; 3 tbsp unsweetened cocoa powder; 1 1/2 cups heavy whipping cream; 1/3 cup powdered sugar (plus extra for sprinkling); 2 tsp dark rum (Meyers Dark rum preferred); 1 cup canned cherries in light syrup (or fresh/canned fruit of your choice)

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Why You’ll Love This Recipe

This dessert is a showstopper! The chocolate cake is light and fluffy, rolled up with a smooth, creamy frosting that has a delightful hint of rum. The cherries add a burst of sweetness and a bit of tartness, making each bite the perfect combination of flavors. Plus, the rum cream adds a rich, sophisticated touch that elevates the dessert to another level. Whether you’re serving it for a holiday, a family gathering, or a special treat, this cake will steal the spotlight.

Ingredients

For the Cake:

4 eggs (cold or room temperature)
2/3 cup granulated sugar
1/2 cup all-purpose flour
3 tbsp unsweetened cocoa powder

For the Frosting:

1 1/2 cups heavy whipping cream
1/3 cup powdered sugar (plus extra for sprinkling)
2 tsp dark rum (Meyers Dark rum preferred)
1 cup canned cherries in light syrup (or fresh/canned fruit of your choice)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cherry Roll with Rum Cream

Directions

1. Prepare the Cake:

Preheat your oven to 350˚F (175˚C). Line a 16.5 x 11.38-inch rimmed baking pan with parchment paper, then butter and flour the parchment paper to prevent sticking.

2. Make the Cake Batter:

In the bowl of an electric mixer, whisk together the 4 eggs and 2/3 cup sugar on high speed for 12 minutes, or until the mixture becomes thick and pale. This step is essential for getting a light and airy cake.

Sift in 1/2 cup flour and 3 tbsp cocoa powder. Gently fold the flour and cocoa into the egg mixture using a spatula, scraping from the bottom to ensure there are no lumps. Continue folding for about 1-2 minutes until the batter is smooth and well-combined.

3. Bake:

Transfer the batter into the prepared baking pan, spreading it evenly. Bake at 350˚F for 15 minutes, or until a toothpick comes out clean when inserted into the center of the cake.

4. Roll the Cake:

Once the cake is done baking, remove it from the oven and immediately roll it up while it’s still warm. Place a piece of parchment paper or a clean tea towel over the cake and gently roll it up. Let it cool to room temperature while rolled up, which helps maintain the shape and texture of the cake.

5. Make the Frosting:

Clean the mixer bowl, then add 1 1/2 cups of heavy whipping cream and 1/3 cup powdered sugar. Whisk on high speed for about 2 minutes until stiff peaks form. Add 2 tsp dark rum and mix well, ensuring the rum is incorporated evenly. Be careful not to overbeat the cream, as it may turn buttery. Refrigerate the frosting until you’re ready to use it.

6. Assemble the Roll:

Once the cake has cooled, unroll it gently. Spread the prepared rum cream frosting evenly over the surface of the cake. Scatter the drained cherries over the frosting, then carefully roll the cake back up in the same direction you initially rolled it.

7. Serve:

Transfer the rolled cake to a serving platter. Dust generously with powdered sugar for a beautiful finish. Optionally, you can trim the ends of the roll for a cleaner presentation before serving.

Servings and Timing

Prep time: 45 minutes
Cooking time: 15 minutes
Total time: 1 hour
Yield: 8 servings

Notes

Chill the Frosting: It’s important to chill the frosting in the fridge before applying it to the cake to ensure it holds its shape.
Cherry Variation: You can substitute the cherries with other fruits of your choice, such as strawberries, raspberries, or even blueberries.
Cake Texture: For a lighter cake, make sure to fold the flour and cocoa powder gently into the batter without overmixing.
Make Ahead: You can make this cake a day ahead of time. Store it in the refrigerator after rolling, and it will still be delicious the next day.

Variations

Vegan Version: For a dairy-free version, substitute the heavy cream with coconut cream and use a vegan alternative for the powdered sugar. For the rum frosting, use a plant-based butter or margarine instead of regular butter.
Chocolate-Lover’s Twist: You can drizzle a little melted dark chocolate over the rolled cake before adding the frosting for an extra chocolatey finish.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. The cake can be eaten cold, but it’s best enjoyed fresh for the best texture. If storing, allow the cake to come to room temperature before serving for a better flavor experience.

FAQs

Can I make this cake gluten-free?

Yes! You can use a gluten-free flour blend instead of regular flour. Just make sure your cocoa powder is also gluten-free.

How can I make the frosting stiffer?

If you want a thicker frosting, you can add a bit more powdered sugar or reduce the amount of cream to make the consistency firmer.

Can I freeze this cake?

Yes, you can freeze the unrolled cake. Once baked and completely cooled, wrap it tightly in plastic wrap and freeze for up to 2 months. When ready to serve, thaw it and then add the frosting and cherries.

Can I use frozen cherries instead of canned?

Yes, you can use frozen cherries, but be sure to thaw and drain them before using in the recipe to avoid excess moisture.

Can I use a different kind of fruit?

Yes, you can use a variety of fruits such as strawberries, raspberries, or even a mix of fruits to add variety and flavor to the cake.

Can I use whipped topping instead of homemade whipped cream?

While whipped topping can be used, homemade whipped cream provides a richer, more authentic texture and flavor. We recommend using fresh whipping cream for the best result.

Conclusion

This Chocolate Cherry Roll with Rum Cream is an indulgent dessert that combines rich chocolate with the sweetness of cherries and the smoothness of rum cream. Perfect for special occasions or any time you want to treat yourself, this recipe will impress everyone at the table. The cake is light and fluffy, while the rum cream frosting adds an elegant, flavorful twist—making this the perfect dessert for any celebration!

Chocolate Cherry Roll with Rum Cream

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This Chocolate Cherry Roll with Rum Cream is a decadent dessert featuring a light chocolate sponge cake, sweet cherries, and a luxurious rum-flavored cream frosting. A showstopper for special occasions, this roll combines rich flavors and elegant presentation.

Author: Amy
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: European
Diet: Vegetarian

Ingredients

4 eggs (cold or room temperature)

2/3 cup granulated sugar

1/2 cup all-purpose flour

3 tbsp unsweetened cocoa powder

1 1/2 cups heavy whipping cream

1/3 cup powdered sugar (plus extra for sprinkling)

2 tsp dark rum (Meyers Dark rum preferred)

1 cup canned cherries in light syrup (or fresh/canned fruit of your choice)

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Instructions

Preheat your oven to 350˚F (175˚C). Line a 16.5 x 11.38-inch rimmed baking pan with parchment paper, then butter and flour the parchment paper to prevent sticking.
In the bowl of an electric mixer, whisk together the eggs and sugar on high speed for 12 minutes, until thick and pale. Sift in the flour and cocoa powder, folding gently until smooth.
Transfer the batter to the prepared baking pan and bake for 15 minutes, or until a toothpick comes out clean. Once done, immediately roll the cake in a clean tea towel while still warm. Let it cool to room temperature.
For the frosting, whisk heavy cream and powdered sugar until stiff peaks form. Add rum and mix well. Refrigerate the frosting.
Once the cake is cooled, unroll it gently, spread the rum cream frosting evenly over the surface, and scatter the cherries. Carefully roll it back up and dust with powdered sugar before serving.