Ingredients:
For the Chocolate Cupcake:
4 large eggs, at room temperature
3/4 cup of granulated sugar
1 teaspoon of vanilla extract
1/4 cup powdered sugar-free cocoa
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon of salt
For the Cherry Stuffing:
2 cups of boneless cherries, fresh or frozen.
1/4 cup of granulated sugar
1 spoonful of corn
1 spoonful of water
For the Whipped Cream Filling:
1 1/2 cups thick cream, well cold
1/4 cup of powdered sugar
1 teaspoon of vanilla extract
To Decorate:
Extra cherries for decoration
Chocolate sprinkles or cocoa powder for sprinkles
Instructions:
Prepare the Chocolate Cake:
Preheat your oven to 375°F (190°C). Lining a rectangular oven tray (approximately 15×10 inches) with parchment paper.
In a large bowl, beat eggs and sugar until light and fluffy, about 5 minutes. Insert vanilla extract.
Sift cocoa powder, flour, baking powder and salt in another bowl. Gently combine dry ingredients into wet ingredients until just combined. Be careful not to overmix.
Pour the batter into the prepared tray and spread evenly. Bake for 10-12 minutes, or until inserting a chopstick in the center comes out clean.
Immediately after taking the cake out of the oven, generously sprinkle the surface with powdered sugar. Carefully, flip the cake over a clean kitchen cloth also sprinkled with powdered sugar. Gently remove the parchment paper Starting from a short end, roll the cake firmly with the cloth inside, forming a gypsy arm. Let the sponge cool completely in this rolled up position on a grid.
Prepare the Cherry Stuffing:
In a pan, combine boneless cherries, sugar, corn and water. Simmer over medium heat until the mixture thickens and becomes shiny, stirring constantly. Remove the fire and let it cool completely.
Prepare the Whipped Cream Filling:
In a cool bowl, beat the heavy cream, powdered sugar and vanilla extract until firm peaks form.
Arming the Gypsy Arm:
Once the cake is cold, unwrap it carefully. Spreads the cherry filling evenly over the cake, leaving a 1-inch edge along a long end. Then spread the whipped cream filling over the cherries.
Using the cloth to help you, re-roll the cake without the cloth inside.
Decorate and Serve:
Sprinkle the top of the gypsy arm with cocoa powder or chocolate drippings. Decorate with extra fresh cherries.
Refrigerate for at least 30 minutes before slicing and serving.
Indulge in this elegant jungle gypsy arm black perfect for any special occasion!