Indulge in this elegant twist on the classic Swiss roll, featuring a rich chocolate sponge, fluffy whipped cream, and luscious cherries. Perfect for any special occasion or dessert craving!
IngredientsFor the Cake:
4 large eggs 
1 tsp vanilla extract 
¼ cup unsweetened cocoa powder 
For the Filling:
1 ½ cups heavy whipping cream 
¼ cup powdered sugar 
1 tsp vanilla extract
1 cup cherry pie filling or fresh pitted cherries 
2 tbsp cherry liqueur (optional) 
For Decoration:
½ cup chocolate shavings or curls
Fresh cherries
Directions1. Prepare the Chocolate Sponge Cake:
Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
In a mixing bowl, beat eggs and sugar on high speed for 5 minutes until thick and pale.
Gently fold in vanilla extract and sifted cocoa powder, taking care not to deflate the batter.
Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until it springs back when touched lightly.2. Roll the Cake:
While still warm, turn the cake onto a clean kitchen towel dusted with powdered sugar.
Remove the parchment paper and gently roll the cake up with the towel.
Let it cool completely while rolled to help maintain its shape.3. Prepare the Whipped Cream Filling:
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.4. Assemble the Swiss Roll:
Carefully unroll the cooled cake.
Spread a generous layer of whipped cream, leaving a ½-inch border around the edges. Scatter cherry pie filling or fresh cherries over the cream. Drizzle with cherry liqueur if desired. Gently roll the cake back up, seam-side down.5. Decorate the Cake:
Spread any remaining whipped cream over the outside of the roll. Decorate with chocolate shavings and fresh cherries for the iconic Black Forest look.6. Chill and Serve:
Refrigerate the roll for at least 1 hour to set. Slice and serve chilled for the ultimate chocolate-cherry indulgence!
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