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 
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 10×15-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!