Description
A delightful dessert that combines the rich flavors of chocolate sponge cake with cherry filling and whipped cream, all topped with a luscious chocolate ganache.
Ingredients
Scale
- 4 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla extract
- ⅓ cup (35g) unsweetened cocoa powder
- ½ cup (60g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 tbsp milk
- 1 ½ cups cherry pie filling or canned sour cherries in syrup, drained
- Optional: 1–2 tbsp Kirsch (cherry liqueur)
- 1 ½ cups (360ml) heavy whipping cream, cold
- ¼ cup (30g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- Fresh or maraschino cherries for decoration
- Chocolate shavings or curls for decoration
- Extra whipped cream for decoration
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease.
- Beat eggs and sugar for 3–4 minutes, until pale and thick. Mix in vanilla.
- Sift in flour, cocoa powder, baking powder, and salt. Fold gently. Stir in milk just until combined.
- Spread evenly into pan and bake for 10–12 minutes (top should spring back).
- Lay a clean kitchen towel down and dust generously with powdered sugar. Flip warm cake onto towel; peel off parchment.
- Starting from the short side, roll the cake with the towel inside. Let cool completely.
- Beat heavy cream, powdered sugar, and vanilla on high until stiff peaks form.
- Carefully unroll the cooled cake. Spread a layer of whipped cream over the cake. Spoon cherry filling down the center line (not too close to edges). Re-roll gently, this time without the towel.
- Heat cream until steaming. Pour over chocolate chips; let sit for 1 minute. Stir until smooth and glossy. Cool slightly, then pour over rolled cake.
- Pipe or dollop whipped cream on top. Add cherries. Sprinkle chocolate curls or shavings.
Notes
- For a more intense cherry flavor, consider adding Kirsch to the cherry filling.
- Ensure the cake is completely cool before unrolling to prevent cracking.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg