Title: « Chocolate Swiss Roll: A Decadent Delight for Every Occasion »

Preheat your oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat the eggs and sugar using a hand or stand mixer on high speed until pale and fluffy (about 5 minutes).
Gently fold in the dry ingredients in three additions, being careful not to deflate the batter. Add the vanilla extract and mix gently.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake for 10-12 minutes, or until the sponge springs back when touched lightly.
2. Roll the Cake:
While the cake is still warm, place a clean kitchen towel dusted with cocoa powder over the top of the cake.
Gently roll the cake with the towel from one short end to the other, forming a spiral. Let it cool completely in this rolled shape.
3. Prepare the Filling:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
4. Assemble the Swiss Roll:
Carefully unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a ½-inch border around the edges.
Re-roll the cake tightly (without the towel) and place it seam-side down on a serving platter.
5. Prepare the Ganache (Optional):
Heat the heavy cream in a small saucepan until it just begins to simmer.
Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Stir until smooth and glossy.
Drizzle or spread the ganache over the Swiss roll.
6. Chill and Serve:
Refrigerate the Swiss roll for at least 30 minutes before slicing. Dust with powdered sugar or cocoa powder for decoration.
Serving and Storage Tips: