Black Forest Roll, A Showstopper Cake for Any Occasion

For the Chocolate Sponge Cake:

4 large eggs, room temperature

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 (fresh or frozen)

¼ cup granulated sugar

1 tbsp cornstarch

1 tbsp water

For the Whipped Cream Filling:

1½ cups heavy cream, chilled

¼ cup powdered sugar

1 tsp vanilla extract

For Garnish:

Additional cherries

Chocolate shavings or cocoa powder

Make the Sponge Cake: Preheat oven to 350°F (175°C). Beat eggs and sugar until light and fluffy. Gently fold in vanilla, cocoa, flour, baking powder, and salt. Spread onto a lined baking sheet and bake for 10–12 minutes. Cool on a towel.

Cherry Filling: Cook cherries, sugar, cornstarch, and water in a saucepan until thick. Cool completely.

Whipped Cream Filling: Whip cream, powdered sugar, and vanilla until stiff peaks form.

Assemble the Cake: Spread cherry filling and whipped cream over the cooled sponge. Roll up tightly and garnish with cherries and chocolate shavings.

Serve and Enjoy: Slice and serve this decadent Black Forest Roll Cake to wow your guests!