Ingredients
Method
- Preheat the oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan by lining it with parchment paper and greasing it lightly.
- Beat the eggs and granulated sugar until the mixture is pale and thick, then stir in the vanilla extract.
- Combine the flour, cocoa powder, baking powder, and salt by sifting, then gently fold them into the egg mixture.
- Distribute the batter evenly in the pan and bake for 10–12 minutes until the cake springs back when lightly touched.
- Invert the cake onto a kitchen towel dusted with powdered sugar, discard the parchment, roll the cake with the towel from the short end, and cool completely.
- Whip the heavy cream, powdered sugar, and vanilla to stiff peaks, then fold in the kirsch or cherry juice if desired.
- Unroll the cooled cake, spread the whipped cream over it while leaving a small border, and top with cherries.
- Carefully re-roll the cake and position it seam-side down on a serving platter.
- Bring the heavy cream to a simmer, pour it over the chocolate and butter, let it rest for 1 minute, and stir until smooth.
- Apply the ganache drizzle to the cake roll and garnish with whipped cream, cherries, and chocolate shavings.
- Refrigerate the cake for 30 minutes before slicing and serving.
Nutrition
Notes
The Rolling Technique: I always make sure to roll the sponge while it is still steaming hot from the oven because waiting even a few minutes too long can lead to those dreaded cracks in the finished roll.
Cherry Options: If fresh cherries are out of season, I often reach for high-quality jarred Morello cherries as they provide that perfect tart contrast to the sweet cream.
Alcohol Substitution: For a family-friendly version, I suggest replacing the kirsch with an equal amount of the syrup from your cherry jar or even a splash of tart cherry juice to keep that signature flavor profile.
The Folding Process: When I am mixing the dry ingredients into the whipped eggs, I use a very light hand and a large spatula to ensure I do not knock out the air that gives this cake its light and airy texture.
Clean Slices: To get those beautiful, professional-looking swirls when serving, I dip my knife in hot water and wipe it clean between every single slice.
Make-
Ahead Strategy: I have found that this cake actually tastes better after resting in the fridge for a few hours, so I often prepare it the morning of my dinner party to let the flavors meld and the ganache set perfectly.
Storage Tip: If you have leftovers, I recommend keeping them in an airtight container in the refrigerator for no more than two days to ensure the whipped cream stays fresh and the sponge remains moist.