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Chocolate Cake Roll with Cherries

I love cherries, and whenever it’s available in the market I tend to add it to just about any dessert or cake I make. This chocolate cake roll is perfect for cherry and chocolate lovers – it’s easy to make and absolutely delicious.

Chocolate Cake Roll with Cherries

Photo: Raheli Krut



5 from 5 votes
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Chocolate Cake Roll with Cherries

Servings 30 cm long cake roll
Author Natalie

Ingredients

For chocolate cake roll:

  • 3 large eggs
  • 100 grams (1/2 cup) sugar
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 70 grams (1/2 cup) all-purpose flour
  • 30 grams (3 tbsp.) cocoa powder
  • 1/2 tsp. baking powder

For whipped chocolate ganache:

  • 250 ml. (1 cup) heavy cream
  • 200 grams dark chocolate coarsely chopped
  • 100 ml. (a little less than 1/2 cup) heavy cream
  • 100-150 grams pitted fresh cherries

Decoration:

  • Whole cherries
  • Whipped ganache

Instructions

  1. Prepare the roll: preheat oven to 175c degrees and line oven pan with lightly greased baking paper.
  2. In a mixer bowl with whipping-attachment put eggs, sugar, vanilla and salt and beat on very high speed for 4-5 minutes until the mixture is fluffy and light.
  3. Sift in flour, cocoa powder and baking powder and fold until mixture is smooth.
  4. Transfer the mixture to pan and spread to a thin layer.
  5. Bake for 6-8 minutes or until springy to the touch set.
  6. Cool completely before filling.
  7. Whipped chocolate ganache: in a small pot put 250 ml. of cream and heat to a simmer.
  8. Pour the cream over the chopped chocolate, wait a minute, and whisk until uniform and shiny chocolate ganache is formed.
  9. Cool the ganache in the refrigerator for 2-3 hours, until it is completely cold.
  10. Transfer the cool ganache into a mixer bowl, add 100 ml. of cold cream and whip until creamy and stable. Be careful of overbeating, which may break the ganache.
  11. Fill the roll with a generous layer of ganache (about 3/4 of its amount) and spread it evenly in a thin layer.
  12. Spread the cherries and roll tightly.
  13. Transfer the remaining ganache into a piping bag fitted with large serrated piping tip and drizzle mounds of cream on top of the roll. Add whole cherries and serve.

Recipe Notes

  • Keep the cake roll in a sealed container in the refrigerator for up to 3-4 days.
  • You can use strawberries or raspberries instead of cherries.
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