Chocolate & Cherry Black Forest Roll Cake

Instructions

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring that the paper covers the bottom and sides of the pan. This will help the cake come out easily once it’s baked and prevent it from sticking.
2. In a medium bowl, sift together the all-purpose flour, cocoa powder, and baking powder. This ensures the dry ingredients are well combined and helps prevent lumps in your cake batter.
3. In a separate large mixing bowl, whisk together the eggs and granulated sugar until light and fluffy. The mixture should pale in color and become slightly thickened, which typically takes about 3-4 minutes of vigorous whisking or using an electric mixer on medium speed. This step is crucial for achieving a light and airy sponge cake.
4. Slowly add the vegetable oil, hot water, and vanilla extract to the egg mixture, whisking gently to combine. The hot water will help dissolve the cocoa powder and create a smooth batter, while the oil adds moisture to the cake.
5. Gradually fold in the sifted dry ingredients into the wet mixture using a spatula. Be careful not to overmix, as this can deflate the air you’ve incorporated into the batter. Stir just until the flour mixture is fully incorporated.
6. Pour the batter into the prepared jelly roll pan, spreading it out evenly with a spatula to fill the corners. Tap the pan gently on the counter to remove any air bubbles.
7. Bake in the preheated oven for about 10-12 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should spring back lightly when pressed. Keep an eye on it, as it can overbake quickly due to its thinness.
8. While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar. This will help prevent the cake from sticking to the towel when you roll it up.
9. Once the cake is done baking, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper. While the cake is still hot, gently roll it up with the towel, starting from one of the short sides. This ensures the cake will retain its shape when rolled later. Allow the rolled cake to cool completely on a wire rack.
10. While the cake cools, prepare the filling. In a large mixing bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form. The whipped cream should be firm but not overly stiff, and it should hold its shape when lifted with a spoon.
11. Once the cake has cooled, unroll it carefully. You should have a lovely, soft sponge with a slight curl from the rolling process. If you like, lightly brush the surface of the cake with cherry syrup to add flavor and moisture before filling it.
12. Spread an even layer of whipped cream over the entire surface of the cake, leaving about 1-inch borders on all sides. Sprinkle the chopped cherries evenly over the whipped cream. You can reserve a few whole cherries to garnish the top of the cake once it’s rolled and cut.
13. Gently re-roll the cake, making sure to roll it tightly but without forcing it, to avoid cracks. It may help to gently guide the cake with the towel as you roll it. Once the cake is rolled up, place it seam-side down on a serving platter.
14. To finish, frost the outside of the rolled cake with the remaining whipped cream. Garnish with whole cherries and chocolate shavings for an extra festive touch. You can refrigerate the cake for about 30 minutes to help it set before serving, making it easier to slice.
    

    Notes