In this video I’ll show you how I made this really soft chocolate roll cake with homemade cherry jam. It's filled with delicious whipped cream and decorated with fresh cherries and chocolate decorations and more whipped cream. The method is similar to a swiss roll recipe, but I made some adaptions. I made my homemade cherry jam to fill the roll cake, you can find the link to the recipe below!
This is also like a roll cake version of a black forest cake, so if you like black forest cake, you will love this chocolate roll cake! You can find the full recipe below.
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Cherry Jam Recipe:
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Timestamps:
0:00 Chocolate Swiss Roll Cake
0:29 How to Make a Baking Tray Smaller
0:46 Chocolate Roll Cake Recipe
5:29 How to Roll a Swiss Roll
6:39 Cherry Jam Recipe
8:50 Swiss Roll Cake Filling with Whipped Cream and Cherry Jam
11:00 Roll Cake Decoration with Wilton 1M Piping Tip
Chocolate Roll Cake Recipe:
4 eggs
100g caster sugar + extra for sprinkling
70g self-raising flour
40g cocoa powder
20ml milk
10g melted butter
Rolle Cake Filling/Decoration:
300ml whipping cream
Cherries, icing sugar and chocolate curls (decoration)
Cherry jam (see link above for recipe)
1. Line a 30x30cm tin with greaseproof paper and preheat oven to 180C/160F/Gas 4.
2. Separate the eggs and whisk egg yolks with 2 tbsp caster sugar until thick and pale.
3. In a separate bowl, whisk the egg whites on a high speed. When they look frothy, add the remaining sugar a little at a time.
4. When the egg whites reach medium stiff peaks, mix a few tablespoons into the egg yolk mixture.
5. Sift in the flour and cocoa powder a little at a time. Fold gently until just combined and repeat while alternating with the remaining egg whites.
6. Add the milk and butter and fold until combined then pour into the baking tin. Spread out evenly, then bake for 10-12 minutes.
7. Sprinkle some caster sugar over a sheet of greaseproof paper and flip sponge onto it immediately after it is baked. Peel off the original greaseproof paper.
8. Trim the edges of the sponge and make 3 horizontal score lines on one end approximately 1.5cm apart. Roll the sponge in the paper while it is still warm and leave to cool completely.
9. While the sponge is cooling, make the cherry jam (see link above for recipe).
10. Whip the cream until it reaches medium stiff peaks, set about 1/3 aside for decoration. Unroll the sponge and spread a thin layer of cherry jam on top and spread the whipped cream on top of the jam.
11. Roll up the sponge and use the paper to help you roll it up. Wrap in the paper, then refrigerate for 1 hour. Then, unwrap and trim the ends.
12. Pipe the remaining whipped cream on top, then decorate with cherries, icing sugar and chocolate curls.
#asmr #swissroll #blackforestcake
