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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 Cherry Cake Roll (Drunk)

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Servings
24 servings
Prep Time 40 mins
Cook Time 40 mins
Total Time 2 hrs
This cherry cake roll is as beautiful to look at as it is decadent. Made with rum-soaked cherries and sweetened condensed milk spiked cake cream!

Ingredients

Cake

Cake Cream

  • 1/2 qt heavy whipping cream
  • 3 tbsp cacao powder
  • 4 oz sweetened condensed milk

Soaked Cherries

  • 24 oz pitted morello cherries in syrup
  • 1 cup clear rum

Instructions

Cake Roll

  • Drain the syrup out of the canned cherries and place them in a bowl. Cover the cherries with the rum and let them soak for 24 hours in the fridge.
    Cherries in a strainer with a bowl under
  • Preheat the oven to 350°F. Beat the eggs with sugar until they double in volume. In a separate bowl, combine the flour and cocoa together.
    Flour and cocoa in a bowl mixed together
  • In thirds, fold the flour mixture into the egg mixture, being extra careful not to over mix the dough.
    Whisked egg mixture and flour being folded together in a large mixing bowl
  • Spread the dough onto a baking sheet lined with parchment paper (10" X 15" is the perfect size). Bake for 12 minutes.
    Chocolate Drunken Cherry Roll dough on a baking sheet
  • Remove the cake from the oven and place a kitchen towel over the cake. Roll up the shorter side. Let the roll cool to room temperature and remove the towel and parchment paper.
    Cooked sponge rolled with a towel on the inside

FILLING & TOPPING

  • Drain the rum from the cherries and dice the cherries into small pieces. Set them aside.
    Drunken cherries being cut up into small pieces on a cutting board
  • Unroll the cake and spread the cherries over it. Let the cherry mixture soak into the cake for a few minutes while you whip up the cake cream.
    Brunken cherries spread on the unrolled cake
  • Whip the condensed milk with the cacao and extra cold heavy whipping cream.
  • Spread a thick layer of cream over the cherries. Roll the cake back up and cover the outside with the remaining cake cream. Decorate the top with cherries, chocolate shavings, and/or cacao.
    Cream spread over cake and drunken cherry pieces
  • Let the cake rest overnight before serving. Enjoy!
    A half of a chocolate Drunken Cherry Roll on a plate
Nutrition Facts
Chocolate Cherry Cake Roll (Drunk)
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.