Chocolate Roll Cake 
A soft chocolate sponge cake rolled around a luscious creamy filling and finished with rich chocolate goodness—elegant, indulgent, and perfect for any occasion! 
Prep time: 25 minutes
Cook time: 12 minutes
Total time: 1 hour 15 minutes
Yield: 8–10 servings
Ingredients:
For the Chocolate Sponge Cake:
* 4 large eggs
* 3/4 cup granulated sugar
* 1 tsp vanilla extract
* 1/2 cup all-purpose flour
* 1/4 cup cocoa powder
* 1 tsp baking powder
* 1/4 tsp salt
For the Filling:
* 1 cup heavy whipping cream
* 2 tbsp powdered sugar
* 1 tsp vanilla extract
* 1/3 cup chocolate hazelnut spread
For the Chocolate Glaze:
* 1 cup semi-sweet chocolate chips
* 1/2 cup heavy cream
Optional Garnish:
* Chopped pistachios
* Chocolate shavings
* Dried rose petals
Instructions:
1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Beat the eggs and sugar for 5–7 minutes until thick, pale, and fluffy.
3. Mix in the vanilla extract.
4. Sift together the flour, cocoa powder, baking powder, and salt.
5. Gently fold the dry ingredients into the egg mixture.
6. Spread the batter evenly in the prepared pan.
7. Bake for 10–12 minutes or until the cake springs back when lightly touched.
8. Immediately turn the cake onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper.
9. Roll the cake up with the towel and let it cool completely.
10. Whip the cream, powdered sugar, and vanilla until soft peaks form. Fold in the chocolate hazelnut spread.
11. Unroll the cooled cake and spread the filling evenly over the surface.
12. Roll the cake back up tightly and place seam-side down.
13. Heat the cream until hot and pour over the chocolate chips. Stir until smooth.
14. Pour the glaze over the cake and decorate with pistachios, chocolate shavings, or rose petals.
15. Chill for at least 30 minutes before slicing and serving.
Pro Tip:
For neat slices, chill the roll cake for an hour before cutting and wipe the knife clean between each slice.
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