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 a delightful Black Forest dessert.
Yield: 8-10 slices
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes + chilling time
