Ingredients:
For the Chocolate Sponge Cake:
4 large eggs
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
For the Whipped Cream Filling:
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
For the Filling & Decoration:
1 cup cherry pie filling or fresh pitted cherries
2 tbsp cherry liqueur (optional)
1/2 cup chocolate shavings or curls
Fresh cherries for decoration.
Directions:
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal
In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy. Stir in the vanilla extract. Sift the cocoa powder over the egg mixture and gently fold until just combined.
Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one short end, roll the cake up with the towel inside. Allow it to cool completely in this rolled shape.
Prepare the Whipped Cream Filling:
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Once the cake is completely cool, gently unroll it. Spread the whipped cream filling evenly over the surface, leaving a small border around the edges. Spoon the cherry pie filling or fresh cherries over the whipped cream. Drizzle with cherry liqueur if using.
Carefully roll the cake back up without the towel, starting from the short end. Place seam-side down on a serving platter.
Decorate:
Drizzle with chocolate ganache and Dust the top with cocoa powder or powdered sugar, and garnish with fresh cherries and chocolate shavings or curls if desired.
Slice, Serve chilled and Enjoy
