Chocolate Log Cake

Whisk together the flour, cocoa powder, salt, and baking powder.

Cut the butter into small pieces and rub it into the dry mixture with your hands until crumbly.

Stir in the sour cream to form a dough, wrap it in plastic, and chill in the fridge for 2 hours.

For the cherry filling, mix the sugar with the cornstarch and combine with the cherries.

Bring to a boil while stirring constantly, cook for about a minute, and let it cool completely.

Divide the dough into 15 equal portions, roll each into a thin strip, and trim the edges.

Spoon the filling down the center, carefully seal the edges, and place seam-side down on parchment paper.

Bake at 175°C (350°F) for 23–25 minutes, then let them cool.

For the frosting, whip the butter with the vanilla, gradually beating in the dulce de leche.

To assemble, layer the filled tubes with cream in a 5-4-3-2-1 pyramid to form a stacked log.