• Step 1: Prepare the Chocolate Sponge
  • Preheat your oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper.
  • In a large bowl, whisk the eggs, granulated sugar, and vanilla extract on high speed until thick and fluffy.
  • Sift in the cocoa powder and gently fold it into the egg mixture until fully incorporated.
  • Spread the batter evenly onto the prepared baking sheet and bake for 10–12 minutes, or until the cake springs back when touched lightly.
• Step 2: Roll & Cool the Cake
  • While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper.
  • Gently roll the cake along with the towel into a spiral. Let the rolled cake cool completely to set its shape.
• Step 3: Fill & Roll Again
  • Once the cake has cooled, unroll it gently. Spread a layer of whipped cream sweetened with powdered sugar over the surface.
  • Scatter the cherry pie filling or fresh cherries evenly over the cream.
  • Re-roll the cake tightly, ensuring the filling stays in place.
• Step 4: Decorate
  • Place the rolled cake seam-side down on a serving platter.
  • Drizzle the melted dark chocolate over the top and garnish with additional cherries for a beautiful finish.

Variation:

For an extra layer of flavor, infuse the whipped cream with a bit of kirsch (cherry brandy) if desired.