Heavenly Black Forest Roll Cake
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Prepare the Cake Batter:
In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a large bowl, beat the eggs and granulated sugar using an electric mixer for about 5 minutes until thick and pale. Stir in the vanilla extract.
Gently fold the dry ingredients into the egg mixture. Add the melted butter and fold until just combined.
Bake the Cake:
Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is still warm, dust a clean kitchen towel with powdered sugar and carefully invert the cake onto the towel. Peel off the parchment paper.
Gently roll the cake up in the towel (starting from the short side) and let it cool completely.
Prepare the Filling:
In a large bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Unroll the cooled cake and spread the whipped cream over it, leaving a 1-inch border. Spoon the cherry pie filling over the whipped cream.
Roll the Cake:
Carefully roll the cake back up (without the towel), ensuring the filling stays inside. Transfer the rolled cake to a serving plate.
Make the Chocolate Ganache:
Heat the heavy cream in a small saucepan until simmering (do not boil). Pour it over the chocolate chips in a bowl and let sit for 1 minute. Stir until smooth.
