Swiss Roll Meets Black Forest Charm Rich cocoa and cherries come together for a dessert that’s pure decadence!

🍫 Swiss Roll Meets Black Forest Charm
   Rich cocoa and cherries come together for a dessert that’s pure decadence! 🍒🎉
 

🛒 Ingredients:
For the Chocolate Sponge Cake:
   4 large eggs 🥚
   ¾ cup granulated sugar 🍬
   1 tsp vanilla extract 🍦
   ¼ cup unsweetened cocoa powder 🍫
   ¼ cup all-purpose flour 🌾
   ¼ tsp baking powder 🥄
   ¼ tsp salt 🧂
For the Cherry Filling:
   2 cups pitted cherries 🍒
   ¼ cup granulated sugar 🍬
   1 tbsp cornstarch 🌽
   1 tbsp water 💧
For the Whipped Cream Filling:
   1½ cups heavy cream 🥛
   ¼ cup powdered sugar 🍚
   1 tsp vanilla extract 🍦
For Garnish:
   Extra cherries 🍒
   Chocolate shavings or cocoa powder 🍫
⏳ Prep Time: 30 minutes
⏱️ Cook Time: 15 minutes
📅 Total Time: 45 minutes + chilling
🍽️ Yield: 8-10 slices
📝 Instructions:
   Preheat Oven: Heat oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan.
   Make Sponge Cake: Beat eggs, sugar, and vanilla until thick and pale, about 5 minutes. Sift cocoa, flour, baking powder, and salt. Gently fold into egg mixture. Pour into pan, spreading evenly. Bake for 12-15 minutes until springy.
   Prepare Cherry Filling: In a saucepan, cook cherries with sugar over medium heat until softened. Mix cornstarch with water, stir into cherries, and cook until thickened. Cool.
   Make Whipped Cream: Beat chilled cream, powdered sugar, and vanilla until stiff peaks form.
   Assemble Cake: Spread whipped cream over cooled cake. Spoon cherry filling on top. Roll cake from one short end into a log. Chill for 1 hour.
   Garnish & Serve: Decorate with cherries and chocolate shavings or cocoa powder. Slice and enjoy!