Preheat oven to 180°C (350°F). Line a 10×15 inch baking tray with parchment paper.
In a large bowl, beat the eggs and granulated sugar until thick and pale, about 5 minutes. Add vanilla extract.
Sift together the flour and cocoa powder, then gently fold into the egg mixture until well combined.
Pour the batter into the prepared baking tray and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar. When the cake is done, immediately invert it onto the towel and peel off the parchment paper. Roll the cake up in the towel and let it cool completely.
In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Unroll the cooled cake and spread an even layer of cherry pie filling, followed by a layer of whipped cream.
Roll the cake back up without the towel and place seam-side down on a serving platter.
Frost the outside of the cake with the remaining whipped cream, decorate with dark chocolate shavings, and garnish with fresh cherries.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 310 kcal | Servings: 10 servings
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