Title: « Decadent Black Forest Swiss Roll: A Chocolate-Cherry Indulgence »

1. Prepare the Chocolate Sponge Cake:
Preheat your oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In another bowl, beat the eggs and sugar with a hand mixer on high speed until pale and fluffy (about 5 minutes).
Gently fold in the dry ingredients, followed by the vanilla extract. Do not overmix.
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when touched lightly.
2. Roll the Cake:
While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off the parchment paper and, starting from one short end, roll the cake tightly with the towel. Let it cool completely in this rolled shape.
3. Prepare the Whipped Cream:
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the Roll:
Gently unroll the cooled cake. Spread a thin layer of cherry filling over the surface, followed by an even layer of whipped cream.
Carefully roll the cake back up (without the towel) and place it seam-side down on a serving plate.
5. Garnish:
Spread or drizzle a thin layer of whipped cream over the top of the roll.
Garnish with chocolate shavings, fresh cherries, and a light dusting of powdered sugar.
Serving and Storage Tips: