The Chocolate Cherry Roll with Rum Cream Recipe is a luscious dessert that perfectly balances rich chocolate sponge, tart cherries, and a silky rum-infused cream filling. This delightful roll cake is not only a feast for the eyes but also a scrumptious treat that’s perfect for celebrating special occasions or simply indulging a sweet craving. The moist cocoa-flavored cake combined with the fresh burst of cherries and delicately boozy cream makes each bite a heavenly experience that will have you reaching for seconds.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a vital role in creating the perfect texture, flavor, and visual appeal of this Chocolate Cherry Roll with Rum Cream Recipe. From the fluffy eggs to the decadent cocoa powder, every element contributes to the magic of this dessert.
- 4 eggs (cold or room temp): Essential for a light and airy cake base, providing structure and lift.
- 2/3 cup granulated sugar: Adds sweetness while helping to stabilize the egg mixture for that perfect sponge texture.
- 1/2 cup all-purpose flour: The foundation of the cake, keeping it tender and soft.
- 3 Tbsp Unsweetened cocoa powder: Gives the cake its deep chocolate flavor and beautiful dark color.
- 1.5 cup heavy whipping cream: Whipped into a lush frosting that complements the cake and cherries.
- 1/3 cup powdered sugar: Sweetens the whipped cream and dusts the finished cake for a pretty, elegant finish.
- 2 tsp Rum (Meyers Dark rum preferred): Adds a warm, boozy note that elevates the cream’s flavor complexity.
- 1 cup canned cherries in light syrup: Perfectly tart cherries provide that punch of fruity freshness; fresh cherries also work well.
How to Make Chocolate Cherry Roll with Rum Cream Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350˚F. Meanwhile, line a rimmed baking pan with parchment paper, then butter and flour the parchment’s surface. This extra step ensures your cake won’t stick and helps create an even base for rolling later.
Step 2: Whisk and Bake the Cake
Using an electric mixer, whip the 4 eggs with 2/3 cup sugar at high speed for about 12 minutes. The mixture will triple in volume and become thick and fluffy—this is the secret to your cake’s light texture. Then, sift in the flour and cocoa powder carefully and fold them gently but thoroughly to keep the batter airy and lump-free. Pour into your prepared pan and bake for around 15 minutes until a toothpick inserted comes out clean.
Step 3: Roll the Cake Warm
The magic of this roll happens when the cake is still warm. Right after baking, flip the cake onto a clean work surface, cover it with parchment paper or a tea towel, and roll it gently in one direction. This rolling sets the cake’s shape and prevents cracking when you add the filling later. Let it cool completely while rolled.
Step 4: Make the Rum-Infused Cream Filling
Once the cake cools, clean your mixing bowl thoroughly and whip the heavy cream with powdered sugar at high speed until stiff peaks form. Carefully fold in the rum, ensuring the cream stays fluffy and doesn’t turn buttery. This luscious rum cream will be the decadent layer that binds the cherries to your chocolate cake beautifully.
Step 5: Assemble Your Chocolate Cherry Roll with Rum Cream Recipe
Gently unroll the cooled cake and spread the rum cream evenly across the surface. Scatter the drained cherries over the cream, then roll the cake back up carefully in the same direction as before. Transfer your roll to a serving platter and finish with a generous dusting of powdered sugar. For a neat presentation, trim the edges to reveal the swirled filling inside.
How to Serve Chocolate Cherry Roll with Rum Cream Recipe
Garnishes
To make this dessert even more irresistible, consider topping the roll with a sprinkle of cocoa powder, a few fresh cherries, or delicate chocolate shavings. These little touches add extra visual appeal and a hint of texture contrast that will impress your guests.
Side Dishes
The rich flavors of this roll pair wonderfully with a light accompaniment such as fresh berries, a scoop of vanilla ice cream, or a drizzle of chocolate sauce. These additions complement the dessert without overwhelming its lovely balance of chocolate, cherry, and rum cream.
Creative Ways to Present
For special occasions, place the roll on a rustic wooden board or a pretty cake stand. You can also serve individual slices with a dollop of extra rum cream and a cherry on top. Wrapping the package with a dusting of edible gold glitter or placing small mint leaves alongside can elevate the presentation even further.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover Chocolate Cherry Roll with Rum Cream Recipe wrapped tightly in plastic wrap or stored in an airtight container. This keeps the cake moist and the cream fresh for up to 3 days, making it an ideal make-ahead dessert.
Freezing
If you want to keep this treat longer, the roll freezes well. Wrap it securely in plastic wrap and foil to prevent freezer burn. When ready, thaw it overnight in the refrigerator before serving to maintain the texture and flavor.
Reheating
This dessert is best enjoyed chilled or at room temperature. If needed, allow the roll to sit out for 15-20 minutes after refrigeration to take the chill off. Avoid microwaving as it may melt the cream and compromise the cake’s structure.
FAQs
Can I use fresh cherries instead of canned for the Chocolate Cherry Roll with Rum Cream Recipe?
Absolutely! Fresh cherries work wonderfully and add a natural sweetness and texture. Just make sure they’re pitted and well-drained to avoid sogginess in the roll.
What kind of rum is best for the cream filling?
Dark rums like Meyers Dark rum add a rich, deep flavor that complements the chocolate and cherries beautifully. However, feel free to use spiced rum or your personal favorite for a unique twist.
Can this cake be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Just be mindful to check the blend’s instructions for any necessary adjustments to achieve the right texture.
How long does it take to make the Chocolate Cherry Roll with Rum Cream Recipe from start to finish?
From prepping ingredients to rolling and assembling, this recipe takes about 1 hour, including baking and cooling time. It’s a fairly quick yet impressive dessert to pull together.
What is the best way to slice this roll cake?
Use a sharp serrated knife and slice gently in a sawing motion to maintain clean, neat slices and avoid squashing the filling.
Final Thoughts
This Chocolate Cherry Roll with Rum Cream Recipe is one of those desserts that instantly brings joy and warmth to any gathering. It’s an unbeatable combination of texture and flavor, sure to make you feel like a pastry pro. Give it a try and watch it become your new go-to celebration sweet that everyone will ask for again and again!
Print
Chocolate Cherry Roll with Rum Cream Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Cherry Roll with Rum Cream is a delightful, elegant dessert perfect for any occasion. A fluffy cocoa-infused sponge cake is baked to perfection, then infused with a luscious rum-flavored whipped cream and sweet cherries. Rolled into a beautiful spiral and dusted with powdered sugar, this recipe offers a harmonious blend of rich chocolate, tangy fruit, and a smooth rum cream that will impress your guests and satisfy your dessert cravings.
Ingredients
For the Cake
- 4 eggs (cold or room temperature)
- 2/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 3 Tbsp unsweetened cocoa powder
For the Filling
- 1.5 cups heavy whipping cream
- 1/3 cup powdered sugar (plus more for sprinkling)
- 2 tsp rum (such as Meyers Dark Rum, 40% alcohol)
- 1 cup canned cherries in light syrup (drained) or fresh/canned fruit of your choice
Instructions
- Preheat Oven: Preheat your oven to 350ËšF (175ËšC) to prepare for baking the sponge cake.
- Prepare Pan: Line a rimmed baking pan (approximate interior dimensions 16.5 x 11.38 inches) with parchment paper. Butter and flour the top of the parchment to prevent sticking.
- Make Cake Batter: Using an electric mixer, whisk the 4 eggs together with 2/3 cup granulated sugar on high speed for 12 minutes until the mixture becomes thick and voluminous. Sift in 1/2 cup flour and 3 Tbsp unsweetened cocoa powder, then gently fold these dry ingredients into the egg mixture with a spatula, scraping the bowl’s bottom to avoid lumps. Continue folding until the batter is smooth and well combined, around 1-2 minutes.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the surface. Bake in the preheated oven at 350ËšF for 15 minutes or until a toothpick inserted into the center comes out clean.
- Roll the Cake: Immediately after removing the cake from the oven, transfer it to a work surface. Place a clean piece of parchment paper or a tea towel on top of the cake, then carefully roll the cake along with the parchment paper or towel, gently pulling the parchment away as you roll. Use a thin-edged spatula if the cake sticks. Allow the rolled cake to cool completely to room temperature.
- Prepare Rum Cream: Clean and dry your mixing bowl thoroughly. Whisk 1.5 cups of heavy whipping cream with 1/3 cup powdered sugar on high speed for about 2 minutes until stiff peaks form. Beat in 2 teaspoons of rum gently until fully incorporated. Refrigerate the rum cream until ready to use, being careful not to overbeat to prevent the cream from turning buttery.
- Assemble the Roll: Once cooled, unroll the cake carefully. Spread the rum cream filling evenly over the surface. Sprinkle about 1 cup of drained cherries evenly on top of the cream.
- Final Roll and Serve: Roll the cake again in the same direction. Place the finished roll on a serving platter and dust it generously with powdered sugar. Optionally, trim the ends off for a neater presentation before slicing and serving.
Notes
- Use room temperature eggs for better volume when whisking.
- When folding in the flour and cocoa, be gentle to maintain the airy texture of the batter.
- Rolling the cake while warm prevents cracks and helps it hold its shape.
- Chilling the rum cream before spreading helps maintain firmness.
- You can substitute cherries with other fruits, such as raspberries or strawberries, for different flavor profiles.
- Trim the ends of the roll for a polished look before serving.
