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Making a cake roll is perfect when you are on the go and don’t want to spend a lot of time baking. Just one thing to keep in mind is to soak cherries for 24 hours in advance, but that would take you seconds.

The drunken cherry roll idea came to me, when I thought of combining two incredible desserts together Drunken Cherry Cake and Raspberry Chocolate Roll. I was happy with the turnout, this recipe is a definite keeper.

P.S. Unlike the picture, this recipe makes one 15 inch roll.

Other Chocolate Cakes to Try:

Recipe

A half of the chocolate drunken cherry roll on plate

Chocolate Drunken Cherry Roll

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Servings
24 servings
Prep Time 40 mins
Cook Time 40 mins
Total Time 2 hrs

Ingredients

  • 6 Eggs
  • 3/4 cup Sugar
  • 1 cup Flour
  • 4 tbsp Cacao Powder
  • 1/2 qt Heavy Whipping Cream Cream
  • 3 tbsp Cacao Powder Cream
  • 4 oz Condensed Milk Cream
  • 24 oz Pitted Cherries in Syrup; Morello Cherries
  • 1 cup Rum (I used Bacardi, clear color)

Instructions

Cake Roll

  • Drain syrup out of cherries (you may keep the syrup for "Kampot" – see the recipe). Place drained cherries in a bowl, cover them with rum. Let them soak for at least 24 hrs.
    Cherries in a strainer with a bowl under
  • Preheat over to 350F. Whisk eggs together with sugar until it doubles in volume. In a separate bowl, combine flour and cocoa together.
    Flour and cocoa in a bowl mixed together
  • By thirds, using spatula, fold flour into the egg mixture. Be careful not to overmix the dough. 
    Whisked egg mixture and flour being folded together in a large mixing bowl
  • Spread the dough into the lined baking sheet, 10″ X 15″ is a perfect size. Bake for 12 minutes.
    Chocolate Drunken Cherry Roll dough on a baking sheet
  • Remove the cake from the oven, place a kitchen towel over the cake. Roll up the shorter side, making it into a long roll. Let the roll cool to a room temperature. Remove the towel and parchment paper
    Cooked sponge rolled with a towel on the inside

FILLING & TOPPING

  • Drain rum from cherries; I don't want to know what you plan to do with it. 😉 Dice cherries into small pieces and set aside.
    Drunken cherries being cut up into small pieces on a cutting board
  • Unroll the cake and spread the cherries over the cake. Let the mixture soak for a few minutes while you work on the cream.
    Brunken cherries spread on the unrolled cake
  • Whip condensed milk together with cacao and heavy whip cream. Make sure the bowl and whip cream is very cold, it will make the cream firm.
  • Spread a thick layer of cream over the raspberries. Roll the cake back into the roll. Cover the top with cream, decorate with some cherries, chocolate or cacao. 
    Cream spread over cake and drunken cherry pieces
  • Little tip: to spread cream evenly, you can use some plastic wrap and spread over the cream. Press the cream evenly to create smooth even top. Remove plastic wrap.
    Plastic wrap placed over the top pf the rolled cake to smooth out the cream
  • Let the cake rest overnight before serving.
    A half of a chocolate Drunken Cherry Roll on a plate
Nutrition Facts
Chocolate Drunken Cherry Roll
Amount Per Serving
Calories 187 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 70mg23%
Sodium 30mg1%
Potassium 140mg4%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 380IU8%
Vitamin C 2mg2%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted May 15, 2013

About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.

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