Preparation:

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C).
2. Line a 10×15-inch jelly roll pan with parchment paper, ensuring it covers the sides for easy removal.

Step 2: Make the Chocolate Sponge Cake

1. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
2. In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5-7 minutes, until the mixture is thick, pale, and doubles in volume.
3. Add the vanilla extract and gently fold in the dry ingredients using a spatula. Be careful not to overmix to keep the batter light and airy.
4. Pour the batter into the prepared pan and spread it evenly with an offset spatula.

Step 3: Bake the Cake

1. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
2. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake (with the towel) into a log. Let it cool completely.

Step 4: Prepare the Whipped Cream

1. In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
2. Whip on medium-high speed until stiff peaks form.

Step 5: Assemble the Cake Roll

1. Once the cake is completely cooled, gently unroll it.
2. Brush the cake lightly with cherry syrup to add moisture and enhance the flavor.
3. Spread an even layer of cherry filling over the cake, followed by the whipped cream. Leave a 1-inch border around the edges to prevent overfilling.
4. Carefully re-roll the cake without the towel, ensuring it’s tight but not too compressed.

Step 6: Garnish the Roll Cake

1. Place the roll cake seam-side down on a serving platter.
2. Cover the top with grated chocolate or chocolate shavings for a beautiful finish.
3. Garnish with extra cherries for a classic Black Forest touch.