Soft and fluffy cake with strong delicious chocolate flavour, rolled with homemade cherry compote and cream. Absolutely amazing, and fun to make!
Prep Time30 minutesmins
Cook Time10 minutesmins
Passive Time1 hourhr20 minutesmins
Total Time2 hourshrs
Servings: 12
Author: Bea & Marco
Ingredients
Cream Filling
2cupwhipping cream min 35% fat(500 ml), chilled
½cuppowdered sugar(60 g), sifted
1teaspoonvanilla extract
Cherry Compote
8.8ozcherry(250 g), pitted
¼cupsugar(50 g)
1tablespoonlemon juice
Chocolate Cake
⅓cupall purpose flour(45 g)
¼cupunsweetened cocoa powder(30 g)
1teaspoonbaking powder
½teaspoonsalt
4eggs, room temperature
½cupsugar(100 g)
1teaspoonvanilla extract
¼cupbutter(60 g), melted
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Instructions
Cream Filling
Add all ingredients into a bowl and whisk until stiff peaks. Chill in the fridge until very firm before using.
Cherry Compote
Add all ingredients into a pan and cook on medium heat until the cherries have soften and broken down a bit.
Leave to cool completely before using.
Chocolate Cake
Sift flour, cocoa powder, baking powder and salt into a bowl. Mix everything well and set aside.
Into another bowl, add in eggs, sugar and vanilla extract. Whisk until ribbon stage using a handheld whisk. It takes me around 8 minutes of whisking.
Now sift in flour cocoa mixture bit by bit into the bowl, folding gently to combine everything well after each addition.
Once everything is well combined, add in butter and again, fold everything gently.
Pour batter into a 10.5x15.5 inch (27x39 cm) baking tray that has been greased and lined. Spread batter evenly. Bake in a preheated oven at 375ºF (190ºC) for 10 minutes or until fully cooked. Don't overbake.
Rolling & Assembling
Remove from the oven and leave for 3 minutes. Dust the top with some cocoa powder and place a baking sheet on top of it followed by a cooling rack. Carefully flip the baking tray and remove it. Peel off baking sheet. Now gently roll the cake together with the new baking sheet. Leave to cool completely before filling it.
Once cooled, unroll the cake. Make 3 cuts (not all the way through) with 1 inch (2.5 cm) distance on the side of the cake where you will start rolling. Spread some cream on all of its surface. Now spoon the cherry compote, only the cherries, in 4 lines with some space in between them. Spoon a bit more cream on top of the cherries and lightly spread it.
Now roll the cake again. Use a scrapper to push the cake tight on itself. Wrap it with the baking sheet and place in the fridge to chill for 1 hour.
After 1 hour, remove the baking sheet and cut off both ends of the rolled cake to make it neater. Frost it with whipped cream, place some cherries on top and sprinkle some shaved chocolate. Serve and enjoy!