Easter Chocolate Cake Roll (Print Version)

# Ingredients:

→ Chocolate Sponge Cake

01 - 4 large eggs, at room temperature
02 - ¾ cup granulated sugar
03 - 1 tsp vanilla extract
04 - ½ cup all-purpose flour
05 - ¼ cup unsweetened cocoa powder
06 - 1 tsp baking powder
07 - ¼ tsp salt
08 - 2 tbsp milk

→ Chocolate Cream Filling

09 - 1 ½ cups heavy whipping cream
10 - 2 tbsp powdered sugar
11 - ¼ cup unsweetened cocoa powder
12 - ½ tsp vanilla extract

→ Chocolate Ganache Topping

13 - ½ cup heavy cream
14 - 4 oz dark or milk chocolate, chopped
15 - 1 tbsp butter, for shine

→ Decoration

16 - Mini chocolate eggs, malted milk eggs, or jelly beans
17 - Chocolate shavings or sprinkles
18 - Powdered sugar (optional, for dusting)

# Instructions:

01 - Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. In a large bowl, whisk the eggs and sugar at high speed for about 5 minutes until pale and fluffy. Pour in the vanilla and milk, and mix gently to combine. Sift the flour, cocoa powder, baking powder, and salt into the mixture, then fold them in lightly until just incorporated. Pour the batter evenly into the pan and bake for 10-12 minutes, or until the cake springs back when touched. While warm, carefully roll up the baked cake in a clean kitchen towel dusted with powdered sugar, and let it cool completely.
02 - In a mixing bowl, whip the heavy cream, powdered sugar, cocoa powder, and vanilla extract until soft peaks form. Gently unroll the cooled sponge cake and spread the chocolate cream evenly over the surface. Carefully roll the cake back into a log, keeping the seam on the bottom.
03 - To make the ganache, heat the heavy cream until it’s hot but not boiling. Pour it over the chopped chocolate and allow it to sit for 1-2 minutes. Stir until the mixture is smooth, and then mix in the butter for added shine. Once slightly cooled, drizzle or spread the ganache over the rolled-up cake.
04 - Add mini chocolate eggs, chocolate shavings, or sprinkles on top for decoration. Optionally, dust the cake with powdered sugar for extra festivity. Chill the cake in the refrigerator for about 30 minutes before slicing and serving.

# Notes:

01 - This indulgent dessert is perfect as a centerpiece for Easter celebrations.
02 - You can substitute coconut cream for heavy cream to make a dairy-free version of the ganache.

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