Preheat your oven to 180° and line a baking tray with parchment paper (mine was 40cm×32cm)
Whip your eggs and sugar on a high speed (using a stand mixer or hand whisk) for 6-8 minutes and until semi stiff
On a low speed whisk in your sifted plain flour, cocoa powder and baking powder (it's probably better to fold in the dry ingredients but I was lazy, don't be me)
Pour your cake batter into your baking tray and place in the oven to bake for 8 minutes exactlv!
Whilst your sponge is baking, dip its and finely chop your cherries!
Remove your sponge from the tray immediately and using another sheet of parchment placed on top of your sponge, flip the sponge. Peel off the parchment paper and using a new sheet of parchment, roll up your sponge with the parchment in the roll. Look at my video for my Swiss roll, if you have trouble visualising how this is done!
Allow your cake to cool completely, in the meantime make your ganache (before the filling as the ganache also needs time to cool) by melting the butter, chocolate and double cream in the microwave. Heat for 30 seconds, stir and repeat (I used about 2 cycles of this)
Place your ganache in the fridge to cool. Whilst the ganache is cooling, make your filling by whisking together your double cream and icing sugar (pls don't overwhip!) until soft peaks form and stir in your chopped cherries
Once your ganache is cool, whip it for 3-4 mins using an electric whisk until lighter in colour and fluffy!
By now the cake should have cooled, if it hasn't wait until completely cool before you unroll it.Unroll the cake and spread vour cream over the sponge, using the parchment it was in roll up the cake very carefully and keep it as tight as you can Ice with your ganache using a offset spatula or just the back of a spoon!
To decorate I dusted my Black Forest Swiss roll with icing sugar, piped on whipped cream in a line and placed a cherry in the centre of each whipped cream peak.
