A delightful chocolate dessert with a creamy filling, perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Lining the baking sheet with parchment paper ensures easy removal of the sponge.
In a mixing bowl, beat the softened butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps maintain the mixture's consistency.
Sift the flour and cocoa powder into the mixture and fold gently until combined.
Folding gently prevents deflating the batter.
Pour the batter onto the prepared baking sheet and spread evenly.
Use a spatula to ensure an even layer for uniform baking.
Bake for 10-12 minutes or until the sponge is set. Let it cool slightly.
Do not overbake to keep the sponge pliable for rolling.
Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Chill the bowl and whisk for quicker whipping.
Spread the filling evenly over the cooled sponge.
Ensure the sponge is completely cool to prevent the filling from melting.
Roll the sponge gently from one end to the other, using the parchment paper to guide.
Roll tightly but gently to avoid cracking.
Dust the roll with powdered sugar before serving.
For a festive touch, add a sprinkle of cocoa powder or edible glitter.