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

Scale

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

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Instructions

Preheat Oven: Preheat your oven to 350˚F (175˚C) 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 350˚F 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.