Had to make this for Father's Day. My father-in-law is obsessed with anything cherries, and my kids went to their aunts house and picked a bunch of super sweet cherries so I had to attempt this, I must say it was a hit! It's not overly sweet which I love. The flavor is great and it was pretty easy to make. No I just want to make roll cakes!
Ingredients:
Chocolate Cake:
1/2 cup All-Purpose Flour
1/4 cup Unsweetened Dark Cocoa Powder
1 tsp Baking Powder
1/2 tsp Salt
4 Eggs
1/2 cup Granulated Sugar
2 tbsp Butter, melted
1 tsp Vanilla Extract
Cherry Buttercream:
1 cup Fresh Red Cherries, stemmed and pitted
3 tbsp Granulated Sugar
1 tbsp Lemon Juice
1 cup Unsalted Butter, softened
Pinch of Salt
4 cups Powdered Sugar
1 tsp Almond Extract
Instructions:
Preheat the oven to 350 degrees. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving some extra parchment sticking up on both sides of the pan so that you can easily lift the cake out and roll it up after baking.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
Using a stand mixer, whisk eggs and granulated sugar until it becomes think, about 1 minute. Add the melted butter and vanilla extract, and mix until combined. Add the flour mixture and mix on low until it's all combined.
Spread the batter evenly onto the pan. Bake for 11 minutes, and carefully lift the parchment paper and cake out onto a flat surface. Roll the cake (with the parchment paper) starting at the short end, until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
While the cake is cooling start making the buttercream. Add the cherries, granulated sugar, and lemon juice to a saucepan and cook over medium heat until the mixture begins to boil. Continue stirring, smashing the cherries with a wooden spoon until all the cherry juices have released, about 10 minutes.
Use a mesh strainer over a bowl to strain the cherries, using the back of a spoon to press as much cherry juice out as possible. Refrigerate cherry juice until completely cooled.
In the stand mixer, beat the butter and salt together on high speed until smooth and creamy, about 2-3 minutes.
Add the powdered sugar 1 cup at a time, and mix on low. Add the cherry juice and almond extract and mix on high until light and fluffy, about 2-3 minutes.
Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it and spread a layer of cherry buttercream about 1/2" thick over the cake, leaving about a 1/2-inch border on all sides.
Re-roll the cake, peeling away the parchment paper as you roll. Tightly wrap the chocolate roll in plastic wrap and refrigerate at least one hour.
Remove and unwrap the chocolate roll and transfer it to your serving dish. Lightly dust with powdered sugar, top with additional cherry buttercream and fresh cherries and enjoy!
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