Black Forest Roll Cake – A Chocolate & Cherry Delight

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs and sugar with a hand or stand mixer on high speed for about 5 minutes until thick and pale.
3. Sift the flour, cocoa powder, baking powder, and salt together in a separate bowl.
4. Gently fold the dry ingredients into the egg mixture in batches, taking care not to deflate the batter.
5. Add the vanilla extract and milk, folding just until combined.
6. Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly pressed.
7. Once baked, immediately turn the cake out onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper and gently roll the cake up with the towel from the short end. Let it cool completely.

2. Prepare the Filling:

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Fold in the kirsch (if using) and set aside.

3. Assemble the Roll:

1. Carefully unroll the cooled cake. Spread a thin layer of whipped cream over the surface.
2. Spoon the cherry pie filling evenly over the whipped cream, leaving a 1-inch border around the edges.
3. Gently roll the cake back up, using the towel to help guide it. Place it seam-side down on a serving plate.

4. Decorate:

1. Drizzle melted chocolate over the top of the roll cake for an elegant look.
2. Garnish with chocolate shavings and fresh cherries if desired.

5. Chill and Serve:

• Refrigerate the roll cake for at least 1 hour to let the flavors meld and the whipped cream firm up.
• Slice and serve this Black Forest Roll Cake for a show-stopping dessert that’s as delicious as it is beautiful! 🍫🍒

The combination of rich chocolate, sweet cherries, and creamy filling will transport you straight to dessert heaven. Enjoy every decadent bite! 🎂✨