𝑻𝒓𝒊𝒑𝒍𝒆 𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑪𝒉𝒆𝒓𝒓𝒚 𝑹𝒐𝒍𝒍

 

Ingredients:
For the cake:
- 4 eggs
- 3/4 cup granulated sugar
- 1/4 cup cocoa powder
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped cherries
- 1/2 cup mini chocolate chips
For the ganache:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- Additional cherries and chocolate shavings for decoration
Instructions:
1. Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and sugar until thick and pale. Add cocoa powder, flour, baking powder, salt, and vanilla extract. Mix until well combined.
3. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes until the cake springs back when lightly touched.
4. While the cake is baking, prepare the filling. In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the chopped cherries and mini chocolate chips.
5. Once the cake is done, immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully roll the cake and towel together from the short end. Let it cool completely.
6. Unroll the cake and spread the cherry-chocolate filling evenly over the cake. Roll the cake back up without the towel.
7. For the ganache, heat the chocolate chips and heavy cream in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
8. Drizzle the ganache over the rolled cake and decorate with additional cherries and chocolate shavings.
9. Chill the cake in the refrigerator for at least 1 hour before slicing and serving.

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