𝗦𝘄𝗶𝘀𝘀 𝗥𝗼𝗹𝗹 𝗠𝗲𝗲𝘁𝘀 𝗕𝗹𝗮𝗰𝗸 𝗙𝗼𝗿𝗲𝘀𝘁 𝗖𝗵𝗮𝗿𝗺 – 𝗔 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 & 𝗖𝗵𝗲𝗿𝗿𝘆 𝗠𝗮𝘀𝘁𝗲𝗿𝗽𝗶𝗲𝗰𝗲!

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.