Black Forest Cream Roll Cake A Dreamy Chocolate & Cherry Delight! 
A light, airy sponge cake rolled with luscious whipped cream and cherries, finished with a touch of chocolate magic! Perfect for any occasion.
Ingredients:
For the Sponge Cake:
4 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
¼ cup cocoa powder
½ cup granulated sugar
¼ cup milk
1 teaspoon vanilla extract
For the Cream Filling:
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
½ cup cherry pie filling (or fresh cherries)
For the Topping:
½ cup whipped cream
¼ cup chocolate shavings
Fresh cherries, for garnish
Directions:
Make the Sponge Cake: Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan. In a large bowl, whisk eggs and sugar until light and fluffy. Sift together flour, cocoa powder, and baking powder, then gently fold into the egg mixture. Stir in milk and vanilla.
Bake to Perfection: Pour batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
Roll While Warm: Let the cake cool slightly, then turn it onto a clean kitchen towel. Gently roll it up with the towel and allow it to cool completely.
Prepare the Filling: Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in cherry pie filling or fresh cherries.
Assemble the Roll Cake: Unroll the cooled cake and spread the cream filling evenly over the surface. Carefully roll the cake back up (without the towel!) and place it on a serving plate.
Decorate & Serve: Top with whipped cream, chocolate shavings, and fresh cherries.
Tips for the Perfect Roll:
Roll the cake while it’s warm to prevent cracks.
Add a drizzle of chocolate syrup for extra indulgence.
Chill for 30 minutes before slicing for cleaner cuts.
Slice, serve, and enjoy this chocolate-cherry masterpiece
Black Forest Cream Roll Cake A Dreamy Chocolate & Cherry Delight!
