Servings: 8 For the Cake 4 eggs, (cold or room temp) 2/3 cup white sugar 1/2 cup all-purpose flour 3 Tbsp Unsweetened cocoa powder For the Frosting 1.5 cup heavy whipping cream 1/3 cup powdered sugar, plus more to sprinkle the finished cake 2 tsp Rum, I used Meyers Dark rum 40% alcohol 1 cup Canned cherries in light syrup OR whatever fresh or canned fruit you like.
Line rimmed baking pan (interior dimensions 16.5 x 11.38) with parchment paper, then butter and flour the top of the parchment paper. In the bowl of your electric mixer, whisk together 4 eggs with 2/3 cup sugar for 12 minutes on high speed until the mixture is thick.
Sift in 1/2 cup flour and 3 Tbsp cocoa powder and gently fold it in, scraping from the bottom of the bowl to make sure you do not have any clumps left in the batter. Continue folding/scraping gently for about 1-2 minutes until the batter is smooth and lump-free. Transfer to your prepped baking pan and Bake at 350˚F for 15 minutes or until a toothpick comes out clean.
You must start rolling the cake when it just comes out of the oven. Transfer your cake to your work surface and place a sheet of parchment paper or a tea towel over the cake, then roll the cake over it, pulling it away from the parchment paper as you roll. Use a thin edged spatula if the cake sticks to the parchment. Let cool to room temp.
Clean and completely dry the mixing bowl. Whisk together 1.5 cups heavy whipping cream with 1/3 cup powdered sugar on high speed (about 2 minutes) until stiff peaks form, then beat in 2 tsp Rum until well combined. Don't overbeat or it will turn buttery. Refrigerate frosting until ready to use.
Once the cake is cooled to room temp, unroll it and spread the top evenly with frosting. Scatter about 1 cup of drained cherries over the top. Roll the cake in the same direction that you rolled it initially. Transfer to your serving platter and sprinkle it generously with powdered sugar. You can cut off the ends for a prettier presentation.