Black Forest Swiss Roll

For the Chocolate Chiffon Cake

1. In a small saucepan over medium heat, combine chocolate with water and ¼ cup cocoa powder. Cook, stirring constantly until melted and smooth. Set aside to cool.
2. In a bowl, sift together flour, sugar, baking powder, and baking soda. Add the salt.
3. In another bowl, stir together yolks, oil, and the cooled chocolate mixture.
4. Add the dry ingredients to the yolk mixture and stir into a smooth and slightly thick batter.
5. Using a stand mixer or hand-held mixer, whip the egg whites until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.
6. With a rubber spatula, add about ½ cup of the meringue (egg whites) to the yolk batter and stir it to thin down the yolk batter a bit. Fold the remaining meringue in three additions to the yolk batter. Stir gently until the mixture is uniform in color.
7. Pour the batter into the prepared baking pan and using an offset spatula, spread into an even layer. Lightly tap the baking pan on the counter to smooth out any bubbles.
8. Bake in a preheated 350 F oven for about 10 to 12 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven, place on a wire rack, and let cool.

For the Whipped Cream Filling

1. In the bowl, combine 2 cups of heavy cream and ¼ cup icing sugar. Beat the mixture until it is thick and fluffy.
2. Chill in the fridge uncovered until ready to assemble the cake.

For the Chocolate Shavings

1. In a bowl, melt together three ounces of chocolate and two teaspoons of butter in the microwave until smooth.
2. Using an offset spatula, spread the melted chocolate very thinly on an inverted non-stick baking pan and allow to set.
3. Use a metal spatula to scrape off the chocolate from the pan, creating curls. 

Assembling the Cake

1. When the cake has cooled down, sprinkle about 2 tablespoons of cocoa powder all over the top of the cake.
2. Cover the cake with a piece of parchment paper and then top with a baking pan of the same size. Turn the pan with the cake over, remove the baking pan, and carefully peel off the parchment paper.
3. Reposition the parchment paper over the cake and top it with another baking pan. Invert once more so that the cake is facing right side up again and resting on an inverted baking pan.
4. Brush 4 tablespoons of the soaking cherry liquid on the surface of the cake.
5. Spoon half of the whipped cream filling on top, and using an offset spatula, spread evenly.
6. Arrange the cherries in a single layer over the cream filling, reserving 5 to 6 pieces for the garnish later.
7. With the short edge close to you, lift the parchment paper and start to roll the cake forward. As you roll, let the parchment paper naturally lift the cake until you reach the other end.
8. Close the seams of the roll with the cake still wrapped in the parchment paper. Press the cake with your hands as needed, to reinforce the shape.
9. Transfer the cake to a serving rectangular dish and gently unwrap.
10. Spoon the whipped cream on the cake and using an offset spatula, smooth out the cream and spread fully cover the roll.
11. Spoon the remaining whipped cream into a piping bag and pipe swirls or flowers along the length of the cake.
12. Top each swirl with a piece of cherry. Garnish the cake all over with chocolate shavings.