Decadent Chocolate Cake Roll

A light, fluffy chocolate sponge cake rolled with velvety whipped cream filling—impressive yet surprisingly simple to make!

INGREDIENTS:

For the Cake:

4 large eggs, room temperature

¾ cup granulated sugar

1 tsp vanilla extract

⅓ cup cocoa powder

¼ cup all-purpose flour

½ tsp baking powder

¼ tsp salt

Powdered sugar (for dusting)

For the Filling:

1 cup heavy cream

¼ cup powdered sugar

1 tsp vanilla extract

Optional:

Chocolate shavings or berries for garnish

DIRECTIONS:

Prep: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment.

Beat Eggs: Whip eggs and sugar on high for 5 mins until pale and thick. Add vanilla.

Dry Ingredients: Sift cocoa, flour, baking powder, and salt. Fold gently into egg mixture.

Bake: Spread batter evenly in pan. Bake 12-15 mins until springy.

Roll: Dust a towel with powdered sugar. Invert warm cake onto it, peel off parchment, and roll up with the towel. Cool completely.

Fill: Unroll cake, spread whipped cream filling, and re-roll. Chill 1 hour before slicing.