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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.

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)

Instructions

  1. 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. 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.
  3. 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.
  4. For the frosting, whisk heavy cream and powdered sugar until stiff peaks form. Add rum and mix well. Refrigerate the frosting.
  5. 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.

Notes

Rest the frosting in the fridge before applying to the cake to ensure it holds its shape.

You can substitute cherries with other fruits like raspberries or strawberries for variety.

Ensure gentle folding of the flour into the batter to prevent overmixing, which ensures a light texture.

The cake can be made a day ahead of time for convenience.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-cherry-roll-with-rum-cream/