ingredients
For the Chocolate Cake Roll
-1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
For the Caramel Cream Filling
1/2 cup heavy cream
1/2 cup caramel sauce
1/2 cup mascarpone cheese or cream cheese
1 tablespoon powdered sugar
1/2 cup chopped cherries (fresh or well-drained maraschino cherries)
For the Chocolate Ganache
1/2 cup heavy cream
4 ounces semisweet chocolate, chopped
For Decoration
Extra cherries (fresh or maraschino)
Optional: powdered sugar for dusting
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C). Line a jelly roll pan (or a baking sheet with sides) with parchment paper, making sure the paper extends up the sides.
Prepare the Chocolate Cake Roll
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a large bowl, beat the eggs and granulated sugar until thick and pale. Add vanilla extract.
Gently fold the dry ingredients into the egg mixture until just combined.
Spread the batter evenly in the prepared pan.
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Roll the cake up with the towel while still warm.
Prepare the Caramel Cream Filling
Whip the heavy cream until soft peaks form.
In another bowl, combine caramel sauce, mascarpone cheese, and powdered sugar until smooth.
Gently fold the whipped cream into the caramel mixture. Then fold in the chopped cherries.
Assemble the Cake Roll
Unroll the cooled cake carefully. Spread the caramel cream filling evenly over the cake.
Re-roll the cake without the towel and place it seam-side down on a serving plate.
Prepare the Chocolate Ganache
Heat the heavy cream in a small saucepan until it just begins to simmer.
Pour the hot cream over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
Finish the Cake
Pour the ganache the rolled cake, spreading it evenly with a spatula.
Garnish with whole cherries on top. Optionally, dust with powdered sugar before serving.
Chill and Serve
Refrigerate the cake until the ganache is set.
Slice and enjoy