01 -
Turn on your oven to 350°F (175°C). Line and grease a 9x13 inch (23x33 cm) baking pan. Mix sugar and eggs in a large bowl until airy. Add sifted flour, cocoa, and baking powder, mixing them in gently. Stir in the vanilla and milk last.
02 -
Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, checking if it’s done with a toothpick from the center.
03 -
Let the baked cake rest briefly, then place it on a clean, dry towel while it’s still warm. Roll it up using the towel and let it cool that way completely.
04 -
Whip heavy cream with powdered sugar and vanilla until it forms soft peaks. Gently stir in fresh cherries or the pie filling.
05 -
Carefully unroll your cooled cake. Spread the cream cherry filling, then roll it back up (no towel this time!) and place on a serving dish.
06 -
Spread whipped cream on top, sprinkle chocolate shavings, and add fresh cherries. Serve at room temperature or slightly chilled.