𝗦𝘄𝗶𝘀𝘀 𝗥𝗼𝗹𝗹 𝗠𝗲𝗲𝘁𝘀 𝗕𝗹𝗮𝗰𝗸 𝗙𝗼𝗿𝗲𝘀𝘁 𝗖𝗵𝗮𝗿𝗺 – 𝗔 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 & 𝗖𝗵𝗲𝗿𝗿𝘆 𝗠𝗮𝘀𝘁𝗲𝗿𝗽𝗶𝗲𝗰𝗲!
Ingredients 
For the Chocolate Sponge Cake:
¾ cup granulated sugar
1 tsp vanilla extract
¼ cup unsweetened cocoa powder
For the Whipped Cream Filling:
1 ½ cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
For the Cherry Layer:
1 cup cherry pie filling or fresh pitted cherries
2 tbsp cherry liqueur (optional)
For Decoration:
½ cup chocolate shavings or curls
Fresh cherries
Instructions 
1. Make the Chocolate Sponge Cake:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
Beat eggs and sugar with an electric mixer on high speed for 5 minutes, or until thick and pale.
Gently fold in vanilla extract and sifted cocoa powder, being careful not to deflate the batter.
Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when lightly touched.
2. Roll the Cake:
While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and gently roll the cake with the towel. Allow to cool completely in the rolled shape.
3. Make the Whipped Cream Filling:
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the Swiss Roll:
Unroll the cooled cake carefully. Spread a layer of whipped cream evenly over the cake, leaving a ½-inch border around the edges.
Add a layer of cherry pie filling or fresh cherries on top of the cream. Drizzle with cherry liqueur if desired.
Gently roll the cake back up, seam-side down.
5. Decorate:
Spread the remaining whipped cream over the outside of the roll. Decorate with chocolate shavings and fresh cherries for a classic Black Forest look.
6. Chill and Serve:
Refrigerate the roll for at least 1 hour to set. Slice and serve chilled.
Details 
Prep Time: 30 minutes
Bake Time: 12 minutes
Chill Time: 1 hour
Total Time: ~1 hour 45 minutes