Drunken Cherry Cake Roll Recipe
User Reviews
4.9
Drunken Cherry Cake Roll Recipe
Description
This cake starts with cherries macerated overnight in vodka, which infuses them with a spirited flavor. The sponge cake combines flour and cocoa powder folded gently into whipped eggs and sugar, maintaining airiness, and is baked thinly on a sheet to allow rolling. Once baked, the cake is rolled while warm to set its shape. For the filling, cold heavy cream is whipped with powdered sugar and mixed with melted chocolate chips to create a creamy, smooth frosting that complements the moist cherry-infused sponge. The assembled cake roll presents a balance of light chocolate cake, boozy cherries, and creamy chocolate filling in a visually appealing spiral.
Serving chilled or at room temperature allows the flavors to meld. This dessert suits festive occasions where a boozy, visually striking cake can be appreciated. The method requires attention to folding technique for sponge texture and cold ingredients for stable cream.
Ingredients
Drunken Cherries
- 2 cup vodka
- 48 oz cherries Morello cherries or Sour cherries, pitted, in juice
Sponge Cake
- 1 1/3 cup flour
- 1/2 cup cocoa powder
- 8 egg
- 1 1/3 cup sugar
Cake Cream
- 2 cup heavy cream cold
- 1/2 cup powdered sugar
- 8 oz chocolate chips
- 1 cup whipping cream
Instructions
Drunken Cherries
- Drain the cherry juice from cherries. Place the cherries in a container and cover with vodka, leave soaking overnight. Keep juice from the cherries for later.
Sponge Cake
- Preheat over to 350 °F. In a bowl, combine flour and cacao together.
- Whisk eggs together with sugar until it doubles in volume.
- By thirds, using spatula, fold flour into the egg mixture. Be careful not to over-mix the dough. Take 3/4 of the dough and spread it on a lined baking sheet, 10x15 inches. Bake for 13-15 minutes. Bake the remainder of the dough any way you want, we'll use it later.
- Remove the cake from the oven, place a kitchen towel over the cake. Roll up the shorter side (horizontally), making it into a long roll. Let it cool down to a room temperature. Remove towel and parchment paper.
Cake Cream
- Whip powdered sugar together with 2 cups of heavy whip cream. Make sure that the bowl you're using and the whip cream is very cold, as it will make the cream firm.
- The small piece of the cake that you've baked separately, break into crumbs. Drain vodka out of cherries and add it to the cake crumbs.
- Add in a few large spoonfuls of cream to the mixture and stir to combine together.
- Soak the cake with cherry juice. Apply a bit of cream on it.
- Spread the cherry and cake mixture on the inside of the cake roll, keeping it in a thick layer, covering just 2/3 of the cake. Carefully roll up the other side, it may crack a bit, but it's totally fine.
- Apply the remaining cream to the outside of the cake. Combine chocolate chips together with 1 cup of whipping cream. Microwave until all chocolate is melted, just be sure to stir every few seconds. Let chocolate cool to a room temperature.
- Place chocolate into a ziplock bag, cut a hole in the corner and drizzle the roll with the chocolate.
- Refrigerate until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 166mg | 55% |
| Sodium | 68mg | 3% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 920IU | 18% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 72mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
