Chocolate Cake Roll 
Ingredients
For the Cake:
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
2 tbsp vegetable oil
¼ cup powdered sugar (for rolling)
For the Filling:
1 cup heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
For the Topping:
1 cup semi-sweet chocolate chips
½ cup heavy cream
Directions
Preheat the oven to 350°F (175°C) and line a 10×15-inch baking pan with parchment paper, greasing it lightly.
Sift together flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
Beat eggs and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes. Stir in vanilla extract and vegetable oil.
Gently fold in the dry ingredients without deflating the batter.
Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until the cake springs back when touched.
Dust a clean kitchen towel with powdered sugar. Once the cake is done, invert it onto the towel and carefully remove the parchment paper. Roll it up tightly from a short edge and let it cool completely.
For the filling, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
To make the topping, heat heavy cream until it simmers, then stir in chocolate chips until melted and smooth.
Unroll the cooled cake and spread the whipped cream filling evenly over the surface. Carefully re-roll the cake.
Drizzle the chocolate ganache over the top, letting it cascade down the sides.
thank you
Savor every bite!
