Chocolate Swiss Roll Cake Recipe

Sift together flour, cocoa powder, baking powder, and salt.
Gently fold dry ingredients into the egg mixture.
Add milk and fold just until combined.
3. Bake
Spread batter evenly into the pan.
Bake for 10–12 minutes, or until the cake springs back when touched.
4. Roll While Warm
Turn cake onto a kitchen towel dusted with powdered sugar.
Peel off the parchment and gently roll the cake (short end) with the towel inside.
Let cool completely rolled up.
5. Make Chocolate Filling
Whip heavy cream with powdered sugar, cocoa powder, and vanilla until stiff peaks form.
6. Fill and Roll Again
Unroll cooled cake. Spread chocolate whipped cream evenly.
Roll it back up (without towel), seam-side down.
Wrap in plastic and chill for at least 1 hour.