Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar (for dusting the towel)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped cherries (fresh or jarred)
- 2 tablespoons cherry juice (optional)
- 1/2 cup heavy cream
- 4 ounces dark or semi-sweet chocolate, chopped
- 1 tablespoon butter
- Whipped cream (for piping, optional)
- Whole cherries (optional)
- Chocolate curls or shavings (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until light and fluffy. Mix in vanilla extract.
- Sift together flour, cocoa powder, baking powder, and salt; gently fold into egg mixture until combined.
- Spread batter evenly onto the pan and bake for about 10 minutes until it springs back when touched.
- Turn the warm cake onto a powdered sugar-dusted kitchen towel and roll it up gently; let cool completely.
- Beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form; fold in chopped cherries.
- Unroll the cooled cake and spread the whipped cream filling evenly before rolling it back up without the towel.
- For ganache, heat heavy cream until simmering and pour over chopped chocolate and butter; stir until smooth.
- Drizzle ganache over the cake roll and garnish as desired before slicing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 285
- Sugar: 21g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg