Chocolate Cherry Roll with Rum Cream ~ A Video Recipe

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This chocolate cherry roll is spiked!! The base is a Russian chocolate sponge cake called biskvit. Use rum in  lieu of vanilla extract for a cream that smells and tastes amazing. I think you’ll agree! Check out the video for step-by-step instructions and a taste test that my husband insisted I include :-O.

There is a print-friendly version at the bottom of this post. Also, be sure to subscribe to my new youtube channel. One last thing and then I’ll stop rambling; this cake is GOOD!

Watch How To Make Chocolate Cherry Cake Roll:

Ingredients for the Chocolate Cherry Roll:

4 eggs (cold or room temp)
2/3 cup white sugar
1/2 cup all-purpose flour *measured correctly
3 Tbsp Unsweetened cocoa powder

Ingredients for the Frosting:

1.5 cup heavy whipping cream
1/3 cup powdered sugar, plus more to sprinkle the finished cake
2 tsp Rum (I used Meyers Dark rum 40% alcohol)
1 cup Canned cherries in light syrup OR whatever fresh or canned fruit you like.

How to Make the Chocolate Cherry Roll and Rum Cream:

Preheat the Oven to 350˚F.
1. Line an  rimmed half baking pan (interior dimensions 16.5 x 11.38) with parchment paper, then butter and flour the top of the parchment paper.

2. In the bowl of your electric mixer, whisk together 4 eggs with 2/3 cup sugar for 12 minutes on high speed until the mixture is thick. Sift in 1/2 cup flour and 3 Tbsp cocoa powder and fold it in gently, scraping from the bottom of the bowl to make sure you do not have any lumps left in the batter. Continue folding/scraping gently for about 1-2 minutes until the batter is smooth and lump-free. It’s best to be humming a little tune at this point;… not really, but it makes everything so much more fun! Transfer to your prepped baking pan and Bake at 350˚F for 15 minutes or until a toothpick comes out clean.

3. You must start rolling the cake when it just comes out of the oven. Transfer your cake to your work surface and place a sheet of parchment paper or a tea towel over the cake, then roll the cake over it, pulling it away from the parchment paper as you roll. Use a thin edged spatula if the cake sticks to the parchment. Let cool to room temp.

The Frosting & Assembly:

1. Clean and completely dry the mixing bowl. Whisk together 1.5 cups heavy whipping cream with 1/3 cup powdered sugar on high speed (about 2 minutes) until stiff peaks form, then beat in 2 tsp Rum until well combined. Don’t over-beat or it will turn buttery. Lick the whisk clean (very important!) and then Refrigerate frosting until ready to use.

2. Once the cake is cooled to room temp, unroll it and spread the top evenly with frosting. Scatter about 1 cup of drained cherries over the top. Roll the cake in the same direction that you rolled it initially. Transfer to your serving platter and sprinkle it generously with powdered sugar. You can cut off the ends for a prettier presentation.

Chocolate Cherry Roll with Rum Cream ~ A Video Recipe

4.88 from 24 votes

Author: Natasha of NatashasKitchen.com

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Prep Time: 45 minutes mins

Cook Time: 15 minutes mins

Total Time: 1 hour hr

Ingredients 

Servings: 8

For the Cake

• 4 eggs, (cold or room temp)
• 2/3 cup granulated sugar
• 1/2 cup all-purpose flour
• 3 Tbsp Unsweetened cocoa powder

For the Frosting

• 1.5 cup heavy whipping cream
• 1/3 cup powdered sugar, plus more to sprinkle the finished cake
• 2 tsp Rum, I used Meyers Dark rum 40% alcohol
• 1 cup Canned cherries in light syrup OR whatever fresh or canned fruit you like.

Instructions

• Preheat the Oven to 350˚F.
• Line rimmed baking pan (interior dimensions 16.5 x 11.38) with parchment paper, then butter and flour the top of the parchment paper.
• In the bowl of your electric mixer, whisk together 4 eggs with 2/3 cup sugar for 12 minutes on high speed until the mixture is thick. Sift in 1/2 cup flour and 3 Tbsp cocoa powder and gently fold it in, scraping from the bottom of the bowl to make sure you do not have any clumps left in the batter. Continue folding/scraping gently for about 1-2 minutes until the batter is smooth and lump-free. Transfer to your prepped baking pan and Bake at 350˚F for 15 minutes or until a toothpick comes out clean.
• You must start rolling the cake when it just comes out of the oven. Transfer your cake to your work surface and place a sheet of parchment paper or a tea towel over the cake, then roll the cake over it, pulling it away from the parchment paper as you roll. Use a thin edged spatula if the cake sticks to the parchment. Let cool to room temp.
• Clean and completely dry the mixing bowl. Whisk together 1.5 cups heavy whipping cream with 1/3 cup powdered sugar on high speed (about 2 minutes) until stiff peaks form, then beat in 2 tsp Rum until well combined. Don't overbeat or it will turn buttery. Refrigerate frosting until ready to use.
• Once the cake is cooled to room temp, unroll it and spread the top evenly with frosting. Scatter about 1 cup of drained cherries over the top. Roll the cake in the same direction that you rolled it initially. Transfer to your serving platter and sprinkle it generously with powdered sugar. You can cut off the ends for a prettier presentation.

• Full Nutrition Label
• Nutrition Disclosure

Course: Dessert

Cuisine: American

Keyword: Chocolate Cherry Roll with Rum Cream

Skill Level: Medium

Cost to Make: $