Description
A stunning dark chocolate Swiss roll made with black cocoa powder, filled with fluffy vanilla creme, and topped with whipped cream and a fresh cherry for an elegant dessert centerpiece.
Ingredients
Units
Scale
- 3/4 cup all-purpose flour
- 1/4 cup black cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for filling)
- Whipped cream (for garnish)
- Fresh cherries (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Sift together flour, black cocoa powder, baking powder, and salt in a bowl.
- In another bowl, beat eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Add vanilla extract.
- Gently fold in the dry ingredients, alternating with milk, until just combined.
- Spread batter evenly in prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll the cake up in the towel while warm. Let cool completely.
- Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Carefully unroll the cake, spread the filling evenly, and roll it up again without the towel.
- Slice and garnish with whipped cream and a fresh cherry.
Notes
- Dust the towel generously with powdered sugar to prevent sticking.
- For an extra rich flavor, add a tablespoon of espresso powder to the cake batter.
- Store leftovers in the refrigerator, covered, for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
