Go Back
–+ servings
Cherry Chocolate Roll

Cherry Chocolate Roll

Discover the ultimate Cherry Chocolate Roll, a delightful blend of Swiss roll and Black Forest flavors. Perfect for any occasion, easy and impressive.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 8 people
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large eggs
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.33 cup unsweetened cocoa powder
  • 0.33 cup all-purpose flour
  • 0.25 tsp baking powder
  • 0.25 tsp salt
  • 2 cups pitted cherries fresh or frozen
  • 0.25 cup granulated sugar for filling
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1.5 cups heavy cream chilled
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract for cream
  • Extra cherries & chocolate shavings for garnish

Equipment

  • 10x15-inch jelly roll pan
  • Parchment paper
  • Electric mixer
  • Medium saucepan
  • Chilled bowl for whipping cream

Method
 

  1. Preheat oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
  2. In a large bowl, beat eggs, ¾ cup sugar, and 1 tsp vanilla until thick and pale.
  3. Sift cocoa, flour, baking powder, and salt; gently fold into egg mixture.
  4. Pour batter into prepared pan and bake for 12-15 minutes.
  5. In a saucepan, combine cherries and ¼ cup sugar; cook over medium heat until soft.
  6. Mix cornstarch with 1 tbsp water; stir into cherry mixture until thick.
  7. Cool cherry filling and whipped cream separately until ready to assemble.
  8. Spread whipped cream over baked cake while still warm; top with cherry filling.
  9. Roll the cake using parchment paper, wrap tightly, and refrigerate for 1-3 hours.
  10. Garnish with fresh cherries and chocolate shavings before serving.

Nutrition

Calories: 240kcalCarbohydrates: 30gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 50mgSodium: 70mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 35mgIron: 1mg

Notes

Using room temperature eggs aids in achieving a lighter cake. Ensure the cherry filling is completely cooled before adding it to the whipped cream to avoid melting. For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour. This dessert can be stored in the refrigerator for 2-3 days or frozen (unfilled) for up to a month.
Tried this recipe?Let us know how it was!