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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
Ingredients
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.
The recipe looks delicious! Where can I buy meyers dark rum?
Do they sell at Walmart?
You actually have to go to a liquor store. I wish it was at Walmart. I don’t drink… I’m always so embarrased to go to the liquor store when I have to buy some for baking and sometimes they send you out the door with the bottle in a paper bag. Oy!
Natasha thanks for the recipe, I made it yesterday for father’s day and it was AMAZING! (and SO EASY!!) Here is a pic 🙂
http://instagram.com/p/anw7xuQqbR/
You are welcome Alla and thank you for the good report :).
Oh my god..I miss to eat this the time I ate it from my best friend’s sisters’ wedding!! Thank you very much for sharing the video, Natasha!! I will make it someday when I can. btw, the brown cake looks like brownie to me. Curious, what’s kind of Rum what I need??
Emily
Any kind of rum works. I used Meyers brand.
Oh just make sure and if I don’t have any kind of rum and without rum the whipped cream taste good??
Yes you can add a little vanilla for flavor 🙂
Turned Out Amazing! Thanks:)
That’s awesome! You’re welcome Lena 🙂
Natasha, you used canned cherries in light syrup for this recipe. Could you please tell me where did you find them in the store? The only thing I was able to find was canned cherries for pie filling.
Hmmm,… it should be in the canned fruit section. You probably could use the pie filling ones just try to use as little of the syrup as possible. That would be tasty. You can use any kind of fruit. Raspberries or sliced strawberries would also be great!
Turned out great!!! Tastes heavenly!!! Great recipe!!!! Thanks Natasha, you are the BEST!:))
You are welcome Lana, I’m glad you like the recipe :).
Turned out great!!! I used lots of cherries. Looks and tastes wonderful!
I’m so glad you enjoyed it!
Oh, and another thing, I was out of parchment paper one time, and only had wax paper, and I didnt feel like making trip to store for one thing, so I used wax paper and it worked great. But heres how: As soon as you take it out of oven, turn it over and peel wax paper off, then turn it back over and roll it in clean kitchen towel, and let it cool down. Saves you some parchment paper 🙂
Thanks Yuliya! I’ve used wax paper before and it does work, it just seems to stick less to the parchment paper. Thanks for writing in! 🙂
I make mine very similar. For cream, I use no rum, just 1.5 cups heavy whip cream and about 4 tablespoons powdered sugar. And I also use less sugar for dough, only half cup. Comes out very nice. My hubby doesn’t like it to sweet.
I think the rum flavor offsets the sweetness, but I’ll try your method next time! Thanks for the tip! 🙂
Really,Okay then ill give it a try. Maybe ill try with vanilla extract too 🙂 Im due August 12th with a baby girl.Will be my third. :-))
Let me know how you like it :).
This sounds sooooo good! Do you think its okay if im pregnant and eat this with rum in there? 🙂 i know its minimal in there but im just making sure..?
It tastes even better :). Roll has a very minimal amount of alcohol, use your discretion, but I know someone who was a pregnant nurse and ate it without any issues :). When is your due date?
I tried making this amazing thing:) but unfortunately when I took the biscuit out of oven read n tried to roll it right away into parchment paper it just cracked apart as a rolled, n not small cracks but huge once when I unrolled it it was like divided into 3 sections lol what did I do wrong?
Did you butter and flour the parchment paper? Also, did you make sure to use parchment paper and not wax paper?
Ohh yumm!! On my menu for Easter lunch. I hope it turns out as good as yours looks 🙂
I would love to hear your feedback Lena :).
Natasha,
If I make the cake today (Friday) to serve on Sunday – Is it going to be still ok?
Yes, it will be fine, just keep it covered in the fridge :).
Hey Natasha!
I tried this cake last week, and it was the first time I ever made a rolled cake. Very easy (with your great steps and video), and really delicious!! 🙂 Although I did not use rum in my cream, just a tsp of vanilla extract. My kids loved it too, so will definitly be making this again and again!! So thanks for another great recipe!!
It is very good with vanilla also. I’m glad you and your kiddos liked it 🙂
It’s the raspberry roulette cake. 🙂
Natasha, I made this last night and I could not taste the rum AT ALL. I doubled the amount of rum to 4 tsp, but still couldn’t taste it. I was afraid to add more so the cream wouldn’t become runny, but I’m just wondering if the rum I bought was too diluted? I don’t know much about alcohol so I’m not sure what types of rum are out there. What percentage alcohol is your rum? I believe mine was 21%.
I was surprised reading your comment until I checked my rum. I used Meyers Rum 40%! It’s a dark rum. I’ll add that to the recipe. You should be able to taste it really well with 2 tsp. Thanks for letting me know!
Natasha,
I enjoyed your video! It would be great to see a video of the raspberry cake with the cool whip. That one looks very delicious as well.
do you mean the strawberry one or raspberry pretzel jello? 🙂
I’m going to try this today, why does it say to have the sugar divided?
Let me know how it turns out Alina :), and thanks for noticing that, there is no need to have it divided, just got it fixed.
The party loved it 🙂 thanks
Made it today. Very yummy and easy to make. I also tried rolling it with the parchment paper attached and then peeling it after it cooled and it worked great! Thank you for another great recipe:)
You’re the second person to say that about the parchment paper. I will definitely try your method! 🙂