Chocolate Forest Caramelcream Layer Cake Roll

   Ingredients:
Chocolate Sponge Cake:
4 large eggs
½ cup granulated sugar
¼ cup light brown sugar
1 tsp vanilla extract
⅓ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt
Powdered sugar (for rolling)
Caramel Cream Filling:
1 cup heavy cream
½ cup caramel sauce (plus more for drizzle)
¼ cup powdered sugar
½ tsp vanilla extract
Cherry Layer:
1 cup cherry pie filling or fresh cherries chopped with 1 tbsp sugar
1 tbsp kirsch (optional)
  Instructions:
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment and spray lightly.
In a bowl, beat eggs, granulated and brown sugar, and vanilla until thick and pale (about 5 mins).
Sift in flour, cocoa, baking powder, and salt. Fold gently to combine.
Spread batter evenly in pan and bake for 10–12 mins, until springy to touch.
Dust a clean towel with powdered sugar. Invert hot cake onto towel, peel off parchment, and roll up (with towel). Cool completely.
Filling: Beat heavy cream, caramel sauce, powdered sugar, and vanilla until stiff peaks form.
Unroll cooled cake. Spread with caramel cream, then dot with cherry filling.
Gently roll back up. Chill at least 1 hour.
Drizzle with caramel and decorate with whipped cream, cherries, or chocolate shavings.

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