Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare a 10x15 inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until pale and fluffy (5-7 minutes).
- Sift in flour, cocoa powder, baking powder, and salt into the egg mix; gently fold in with a spatula.
- Add vanilla extract and mix until smooth, then pour batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes until the top springs back when lightly touched.
- Dust the top with powdered sugar, place a kitchen towel over it, flip onto the towel, and remove the parchment paper.
- Roll the warm cake up tightly using the towel and let it cool completely.
- In a cold bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form and fold in the cherries.
- Once the cake is cool, unroll it, spread the cherry cream filling evenly, and re-roll without the towel.
- Prepare the ganache by heating cream until simmering, pouring it over chocolate chips, and stirring until smooth.
- Decorate the rolled cake with ganache, pipe whipped cream, and garnish with maraschino cherries and chocolate shavings.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 120mgPotassium: 250mgFiber: 3gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 60mgIron: 2mg
Notes
Be sure to roll the cake while it's still warm to prevent cracking. Dusting with powdered sugar helps the towel not to stick.
For a lighter filling, consider using stabilized whipped cream made with mascarpone.
Store in the refrigerator covered loosely; it should last for 2-3 days and the flavors will meld beautifully after a night in the fridge.
Consider freezing the undecorated cake for long-term storage, just remember to thaw it overnight before adding decorations. Enjoy your baking adventure!
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