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Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
In a large bowl, beat the eggs and granulated sugar together until thick and pale. Sift in the flour, cocoa powder, baking powder, and salt. Fold gently to combine.
Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when touched.
While the cake is baking, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the cake is baked, remove from the oven and immediately roll the cake in a clean kitchen towel dusted with powdered sugar. Let it cool completely.
Unroll the cooled cake and spread with cherry preserves, followed by the whipped cream. Re-roll the cake without the towel.
Transfer the roll to a serving platter, cover with remaining whipped cream, and garnish with dark chocolate shavings and fresh cherries.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 250 kcal | Servings: 8 servings
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