Ingredients:
For the Cake:
1/2 cup all-purpose flour 
1/4 cup cocoa powder 
1 tsp baking powder 
1/2 tsp salt 
3 large eggs 
3/4 cup granulated sugar 
1 tsp vanilla extract 
1/4 cup milk 
1/4 cup vegetable oil 
For the Filling:
1 cup heavy whipping cream 
1/4 cup powdered sugar
1 tsp vanilla extract
1 jar (about 14 oz) cherry pie filling 
For the Topping:
Chocolate shavings or grated chocolate
Extra cherries for garnish
Instructions:
Make the Cake:
Preheat your oven to 350°F (175°C) 
Grease and line a 15×10-inch jelly roll pan with parchment paper 
In a bowl, sift together the flour, cocoa powder, baking powder, and salt
In another large bowl, whisk together the eggs, sugar, vanilla extract, milk, and vegetable oil
Gradually add the dry ingredients to the wet ingredients and mix until smooth 
Pour the batter into the prepared pan and spread evenly 
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean 
Once baked, immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar
Carefully remove the parchment paper and gently roll the cake in the towel, rolling from one short end to the other. Let it cool completely 
Make the Filling:
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form
Unroll the cooled cake and spread the whipped cream evenly over the surface
Spoon the cherry pie filling evenly over the whipped cream
Carefully roll the cake back up, using the towel to help guide it. Be gentle to avoid cracking
Decorate and Serve:
Once rolled, transfer the cake to a serving platter 
Top with additional whipped cream, chocolate shavings, and cherries
Slice and enjoy your Black Forest Roll Cake!
