Chocolate Forest Caramel Cream Layer Cake Roll

Directions

• Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
  
  Make the Chocolate Sponge Cake:
  
  In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until thick and pale, about 5 minutes.
• In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
  Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula.
  Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.
• Prepare the Cherry Filling:
  
  In a saucepan, combine the pitted cherries and granulated sugar. Cook over medium heat until the cherries release their juices and soften.
  In a small bowl, mix the cornstarch with water to make a slurry. Stir the slurry into the cherry mixture and cook until thickened. Remove from heat and let cool completely.
  
  Make the Whipped Cream Filling:
  
  In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  Assemble the Roll Cake:
• Once the chocolate sponge cake has cooled, spread the whipped cream evenly over the surface.
  Spoon the cooled cherry filling over the whipped cream layer.
  Starting from one short end, carefully roll up the cake, using the parchment paper to help lift and roll.
  Transfer the roll cake to a serving platter and refrigerate for at least 1 hour to set.
• Garnish and Serve:
  
  Before serving, garnish the roll cake with additional cherries and chocolate shavings or dust with cocoa powder.
  Slice and serve this elegant Black Forest Roll Cake for a decadent dessert experience!
  
  Yield:
  This recipe yields one roll cake, serving about 8-10 slices