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Chocolate Roll Cake with Cream Filling and Cherry Topping: A Decadent and Festive Dessert
Chocolate Roll Cake, also known as a Swiss Roll or Yule Log, is a classic dessert that features a light, spongy chocolate cake rolled around a creamy filling. This version is topped with cherries and chocolate shavings, making it both delicious and visually stunning. Whether for holidays, birthdays, or any special event, this dessert is sure to impress. Here’s a detailed recipe to help you create this indulgent treat, along with tips and variations to enhance the flavors.
Ingredients:
- For the Chocolate Sponge Cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- For the Cream Filling:
- 1 cup heavy cream, chilled
- 1/2 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened (optional for a richer filling)
- For the Topping:
- 1/2 cup chocolate shavings or grated chocolate
- Fresh cherries or maraschino cherries
- Powdered sugar for dusting (optional)
Instructions:
- Prepare the Chocolate Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, ensuring the paper overhangs on the sides for easy removal.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and sugar together until thick, pale, and doubled in volume, about 5-7 minutes.
- Add the vanilla extract and mix to combine.
- Gently fold the dry ingredients into the egg mixture, alternating with the milk, until just combined. Be careful not to overmix.
- Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool for a few minutes.
- Roll the Cake:
- While the cake is still warm, carefully lift it out of the pan using the parchment paper.
- Dust the top of the cake with a light layer of powdered sugar to prevent sticking.
- Place a clean kitchen towel or another piece of parchment paper over the top, then gently roll the cake from one short end to the other, keeping the towel or parchment paper inside the roll.
- Allow the cake to cool completely in its rolled shape. This will help it hold its shape when filled.
- Prepare the Cream Filling:
- In a large mixing bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- For a richer filling, gently fold in the softened cream cheese until smooth and well combined.
- Fill and Roll the Cake:
- Once the cake has cooled, carefully unroll it.
- Spread the cream filling evenly over the surface of the cake, leaving a small border around the edges.
- Re-roll the cake gently but firmly, without the towel or parchment paper.
- Place the rolled cake seam-side down on a serving platter.
- Decorate the Cake:
- Spread any remaining cream filling over the top of the cake, or use a separate frosting if preferred.
- Sprinkle the chocolate shavings or grated chocolate over the top and sides of the cake.
- Arrange fresh cherries or maraschino cherries on top, spacing them evenly.
- If desired, dust the entire cake with a light layer of powdered sugar for a festive touch.
- Serve and Enjoy:
- Slice the chocolate roll cake and serve it chilled or at room temperature.
- Store any leftovers in the refrigerator, covered, for up to 3 days.
Tips and Variations:
- Fruity Filling: Add a layer of cherry preserves or raspberry jam under the cream filling for an extra fruity twist.
- Chocolate Ganache: For a more indulgent topping, pour a rich chocolate ganache over the cake instead of using the cream filling on top.
- Mocha Flavor: Add 1 teaspoon of instant coffee granules to the cake batter for a mocha-flavored sponge.
- Holiday Variation: Decorate the cake with holly leaves made from fondant or green icing for a festive holiday touch.
- Alcohol-Infused: Brush the inside of the cake with a light layer of Kirsch (cherry liqueur) before adding the cream filling for an adult twist.
Conclusion
Chocolate Roll Cake with Cream Filling and Cherry Topping is a visually stunning and delicious dessert that is perfect for any special occasion. The combination of light chocolate sponge, creamy filling, and tart cherries makes it a truly indulgent treat. Whether you follow the classic recipe or try one of the suggested variations, this cake is sure to become a favorite among your family and friends. Enjoy making and sharing this beautiful dessert!
Feel free to try this recipe and enjoy the elegant and decadent flavors of Chocolate Roll Cake with Cream Filling and Cherry Topping. Happy baking!
