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–+ servings
Cherry Chocolate Roll

Cherry Chocolate Roll

Discover the joy of a Cherry Chocolate Roll. A delightful twist on the classic Black Forest cake. Easy to make and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling & Setting Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 10 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 2/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 cups pitted cherries (fresh or frozen)
  • 1/4 cup granulated sugar for filling
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 1/2 cups heavy cream, chilled
  • 1/3 cup powdered sugar for whipped cream
  • 1 tsp vanilla extract for whipped cream
  • to garnish extra cherries & chocolate shavings

Equipment

  • 10x15-inch Jelly Roll Pan
  • Parchment Paper
  • Stand Mixer or Hand Mixer
  • Mixing Bowls (large and medium)
  • Spatula
  • Saucepan
  • Clean Kitchen Towel
  • Plastic Wrap

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper.
  2. In a large bowl, beat the eggs, sugar, and vanilla until thick and pale (5-7 minutes).
  3. Gently fold in the sifted cocoa, flour, baking powder, and salt. Spread the batter evenly in the prepared pan.
  4. Bake for 12-15 minutes until the top springs back when lightly touched.
  5. While the cake bakes, prepare the cherry filling by cooking cherries with 1/4 cup sugar until soft.
  6. Mix cornstarch with water to create a slurry and stir into the bubbling cherries. Cook until thickened, then cool completely.
  7. For the whipped cream, beat chilled heavy cream with powdered sugar and vanilla until soft peaks form.
  8. Once the cake is cooled, spread whipped cream over its surface, leaving a border along one end.
  9. Spoon the cooled cherry filling in a line along the border. Roll the cake tightly using the towel for assistance.
  10. Wrap the rolled cake tightly in plastic wrap and chill in the refrigerator for at least one hour.
  11. Garnish with chocolate shavings and extra cherries before slicing and serving.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Make sure to use room-temperature eggs for better volume. Chill your bowl and beaters before whipping cream to achieve better peaks. Allow both the cake and cherry filling to cool completely before assembly to avoid a messy roll. If you want to make this gluten-free, substitute all-purpose flour with a good-quality gluten-free flour blend. Leftovers can be stored in the refrigerator for up to 2-3 days, or freeze the unfilled roll for up to 1 month.
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