A delightful fusion of Swiss roll and classic Black Forest cake, featuring a chocolate sponge roll filled with luscious cherries and whipped cream.

Scale

¾ cup (95 g) all-purpose flour

¼ cup (25 g) unsweetened cocoa powder

1 tsp baking powder

¼ tsp salt

4 large eggs (room temperature)

¾ cup (150 g) granulated sugar

2 tbsp milk

1 tsp vanilla extract

2 tbsp melted butter (optional

for extra softness)

1 ½ cups (200 g) pitted cherries (fresh or canned)

¼ cup (50 g) granulated sugar

1 tbsp cornstarch

1 tbsp lemon juice

1 tbsp kirsch or cherry syrup (optional)

1 ½ cups (360 ml) heavy whipping cream

¼ cup (30 g) powdered sugar

1 tsp vanilla extract

¼ cup (30 g) chocolate shavings or curls

Extra cherries (fresh or maraschino)

Cocoa powder (optional)

Preheat the oven to 350°F (175°C) and line a 15×10-inch baking pan with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In another large bowl, beat the eggs and sugar until light and fluffy.
Gently fold in the dry ingredients, then add the milk, vanilla extract, and melted butter if using.
Spread the batter evenly in the prepared pan and bake for 12-15 minutes.
While the cake is baking, prepare the cherry filling by mixing cherries, sugar, cornstarch, lemon juice, and kirsch in a saucepan over medium heat until thickened.
Once the cake is baked, carefully roll it up in the parchment paper to cool.
For the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Unroll the cooled cake, spread a layer of whipped cream, add the cherry filling, and roll it back up.
Decorate the Swiss roll with additional whipped cream, chocolate shavings, and cherries, then slice and serve.

You can substitute fresh cherries with canned ones for convenience. Ensure the sponge is fully cooled before rolling to prevent cracking.

Keywords: Swiss Roll Meets Black Forest, chocolate sponge, cherry filling, dessert, whipped cream