Black Forest Roll Cake – A Chocolate & Cherry Delight

Preheat your oven to 350°F (175°C).
Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. Make the Sponge Cake:

In a large mixing bowl, beat the eggs with the granulated sugar until light and fluffy (about 5-7 minutes).
Add the vanilla extract and mix well.
In a separate bowl, sift together the flour, unsweetened cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture until fully combined.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
3. Roll the Cake:

Once the cake is done, remove it from the oven and immediately turn it out onto a clean kitchen towel that’s lightly dusted with powdered sugar.
Carefully peel off the parchment paper.
While the cake is still warm, gently roll it up in the towel from one short side to the other.
Let the cake cool completely while rolled.
4. Make the Whipped Cream Filling:

In a large bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
Gently fold in the fresh cherries and cherry preserves.
5. Assemble the Roll Cake:

Unroll the cooled sponge cake and spread the whipped cream filling evenly over the surface, leaving about an inch of space at the edges.
Carefully re-roll the cake without the towel, making sure the filling stays inside.
6. Garnish and Serve:

Place the rolled cake seam side down on a serving platter.
Sprinkle with dark chocolate shavings and decorate with fresh cherries on top.
Chill in the refrigerator for at least 30 minutes before slicing and serving.
Serving and Storage Tips