Chocolate Sponge Cake

• 4 large eggs, room temperature
• 100 g (½ cup) granulated sugar
• 1 tsp vanilla extract
• 30 g (¼ cup) unsweetened cocoa powder
• 50 g (⅓ cup) all-purpose flour
• ½ tsp baking powder
• Pinch of salt

Sour Cherry Cream Filling

• 250 ml (1 cup) cold heavy whipping cream
• 2 tbsp powdered sugar (adjust to taste)
• ½ tsp vanilla extract
• 4–5 tbsp homemade sour cherry jam (thick, with fruit pieces)

Chocolate Ganache Coating

• 120 g (4 oz) dark chocolate (60–70%), chopped
• 120 ml (½ cup) heavy cream
• 1 tbsp butter (optional, for shine)

Decoration (Optional)

• Whipped cream rosettes
• Cocktail cherries or sour cherries
• Chocolate curls

1. Make the Chocolate Sponge

1. Preheat oven to 180°C (350°F). Line a 25×35 cm (10×14 inch) tray with parchment paper.
2. Beat eggs and sugar on high speed for 5–7 minutes until pale and fluffy.
3. Beat in vanilla.
4. Sift cocoa, flour, baking powder, and salt together.
5. Gently fold into the egg mixture.
6. Spread evenly and bake 10–12 minutes until springy.

2. Roll While Warm

1. Turn cake onto a cocoa-dusted towel.
2. Remove parchment and roll gently with the towel inside.
3. Let cool completely.

3. Prepare the Filling

1. Whip cream, powdered sugar, and vanilla to soft–medium peaks.
2. Fold in sour cherry jam, leaving light streaks.

4. Fill and Roll

1. Unroll cake and spread filling, leaving a 2 cm border.
2. Roll up snugly, seam-side down, and chill 30 minutes.

5. Make the Ganache

1. Heat cream until steaming.
2. Pour over chocolate and butter; rest 1 minute.
3. Stir until smooth and glossy.

6. Coat and Decorate

1. Pour ganache over cake and let it drip naturally.
2. Chill 15–20 minutes.
3. Decorate with whipped cream, cherries, and chocolate curls.