Ingredients:
Cake Roll:
3/4 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1/4 cup milk
Powdered sugar (for rolling)
Filling:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup cherry pie filling
Chocolate Drip:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
Decoration:
Whipped cream
Fresh cherries
Chocolate shavings
Instructions:
Prepare the Cake Roll:
Preheat the oven to 350ยฐF (175ยฐC). Line a 10×15-inch jelly roll pan with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat the eggs and sugar until thick and pale. Stir in the vanilla extract and vegetable oil.
Gradually add the flour mixture, alternating with milk, until fully combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 10-12 minutes or until the cake springs back when lightly touched.
While the cake is warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Roll the cake up with the towel and let it cool completely.
Make the Filling:
8. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Carefully unroll the cooled cake. Spread the whipped cream evenly, leaving a 1-inch border.
10. Spoon the cherry pie filling over the whipped cream layer.
Roll and Chill:
11. Gently roll the cake back up (without the towel) and place it seam-side down on a plate. Refrigerate for 1 hour.
Prepare the Chocolate Drip:
12. Heat the chocolate chips and heavy cream in the microwave in 20-second intervals, stirring until smooth.
13. Drizzle the chocolate ganache over the roll cake.
Decorate:
14. Top with whipped cream, fresh cherries, and chocolate shavings.
15. Slice and serve!
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