Ingredients

• 3 eggs
• 110g (1/2 cup) caster sugar
• 75g (1/2 cup) self-raising flour
• 2 tablespoons cocoa, plus 2 tbs extra, to dust
• 2 x 200g tubs store-bought chocolate mousse
• 30g Cadbury Flake chocolate bar

Cherry filling

• 350g fresh cherries
• 220g (3/4 cup) cherry jam
• 125ml (1/2 cup) cherry-flavoured liqueur

Ganache

• 150g dark chocolate, finely chopped
• 80ml (1/3 cup) pouring cream

Method

• Step 1 Preheat the oven to 180C/160C fan forced. Grease a 26 x 32cm swiss roll pan and line the base and sides with 2 large sheets of baking paper.
• Step 2 For the cherry filling, place 12 cherries, with stems attached, in the freezer for decorating. Pit the remaining cherries and coarsely chop. Place in a small saucepan with the jam and 80ml liqueur. Bring to a simmer and cook for 5 minutes or until thickened. Pour into a bowl. Place in the fridge for 15 minutes or until cool.
• Step 3 Use an electric mixer to beat the eggs in a bowl until frothy. Gradually add the sugar, 1 tbs at a time, and beat for about 6 minutes or until very thick and pale, and the beaters leave a ribbon pattern when lifted. Gently fold in the combined sifted flour and cocoa, followed by 2 tbs just-boiled water. Pour into the pan and spread to the edges. Bake for 15 minutes, until risen and dry to touch.

• Step 4 Place a clean tea towel on a clean work surface and place a sheet of baking paper over the top. Sprinkle with the extra sifted cocoa. Turn out the warm cake onto the cocoa. Peel away the paper from the base of the cake. Use the tea towel to help you roll up the warm cake from 1 long side. Place the cake, seam-side down, on a wire rack to cool completely.
• Step 5 Unroll the cooled cake, with a long side facing you. Drizzle with the remaining 45ml liqueur. Spread mousse evenly over cake, leaving a 2cm edge on long side away from you to seal. Spoon cherry filling down middle. Roll up the cake to enclose the filling and transfer to a plate, seam-side down. Cover with plastic wrap. Place in the freezer for 2 hours or overnight, until firm.
• Step 6 For the ganache, place the chocolate in a heatproof bowl. Place the cream in a saucepan over medium heat and bring just to the boil. Pour the cream over the chocolate and let stand for 1 minute. Stir until smooth. Cool for 15 minutes.
• Step 7 Remove roll from the freezer. Spoon the ganache over the top of the sponge roll, allowing it to drip down the sides. Top with frozen cherries and shards of Flake.