For the Chocolate Sponge Cake:
¾ cup (95g) all-purpose flour
¼ cup (25g) cocoa powder
1 tsp baking powder
½ tsp salt
4 large eggs
¾ cup (150g) granulated sugar
1 tsp vanilla extract
For the Cherry Filling:
1 cup (240g) cherry pie filling or fresh cherries, pitted and chopped
2 tbsp cherry syrup or juice (optional)
For the Whipped Cream Filling:
1 cup (240ml) heavy cream (or coconut cream for vegan)
2 tbsp powdered sugar
1 tsp vanilla extract
For Garnish:
Chocolate shavings or curls
Fresh cherries (optional)
Directions:
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