Luxurious Black Forest Roll Cake

1. Preheat Your Oven:

• Preheat your oven to 350°F (175°C).

• Grease and line a 10×15-inch jelly roll pan with parchment paper.

2. Make the Chocolate Sponge Cake:

• In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until the mixture becomes thick and pale, about 5 minutes.

• Sift together the cocoa powder, flour, baking powder, and salt in a separate bowl.

• Gently fold the dry ingredients into the egg mixture until just combined.

• Pour the batter into the prepared pan, spreading it evenly with a spatula.

• Bake for 12-15 minutes, or until the cake springs back when lightly touched.

3. Prepare the Cherry Filling:

• In a saucepan, combine the cherries and granulated sugar.

• Cook over medium heat until the cherries soften and release their juices.

• Mix the cornstarch with water to create a slurry. Stir the slurry into the cherry mixture and cook until it thickens.

• Remove from heat and let cool completely.

4. Make the Whipped Cream Filling:

• In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

5. Assemble the Roll Cake:

• Once the cake has cooled, spread the whipped cream evenly over the surface.

• Spoon the cooled cherry filling over the whipped cream layer.

• Starting from one short end, carefully roll up the cake using the parchment paper to help lift and roll it into a neat log.

• Transfer the roll cake to a serving platter and refrigerate for at least 1 hour to set.

6. Garnish and Serve:

• Garnish with additional cherries and chocolate shavings, or lightly dust with cocoa powder.

• Slice and serve to enjoy