Directions
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Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper. In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until thick and pale, about 5 minutes. This step is fundamental, creating that tremendous airy texture that the cake is known for.
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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. Make sure not to overmix, as you want to preserve the lightness of the cake. Pour the batter into the prepared jelly roll pan and spread it out evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
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In a saucepan, combine the pitted cherries and granulated sugar. Cook over medium heat until the cherries release their juices and soften, stirring gently. In a small bowl, mix the cornstarch with water to make a slurry. Stir the slurry into the cherry mixture and cook until thickened. This glaze will bring a tremendous flavor to the filling. Once done, remove from heat and let cool completely.
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In a large mixing bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form. The whipped cream should be thick and fluffy, which contrasts beautifully with the chocolate cake.
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Once the chocolate 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. This technique ensures that the cake rolls smoothly, maintaining its beautiful structure. Transfer the roll cake to a serving platter and refrigerate for at least 1 hour to set.
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Before serving, garnish the roll cake with additional cherries and chocolate shavings or dust with cocoa powder. Slice and serve to your eager guests. Each slice reveals the beautiful swirls of chocolate and cherry, making it a tremendous visual treat.
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