Chocolate Cream Forest Roll (Print Version)

# Ingredients:

→ Sponge Cake

01 - ½ cup sugar, granulated
02 - 4 eggs, large
03 - ¼ cup unsweetened cocoa powder
04 - 1 teaspoon vanilla extract
05 - 1 cup plain flour
06 - ¼ cup milk
07 - 1 teaspoon baking powder

→ Cream Filling

08 - Powdered sugar, ¼ cup
09 - 1 teaspoon vanilla extract
10 - Heavy cream, 1 cup
11 - ½ cup fresh cherries or canned cherry filling

→ Topping

12 - Whipped cream, ½ cup
13 - Fresh cherries for decoration
14 - ¼ cup chocolate curls or shavings

# Instructions:

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.

# Notes:

01 - Warm cake rolls easier without splitting.
02 - Add a drizzle of chocolate sauce to make it even richer.
03 - For neat slices, chill for 30 minutes before cutting.