Chocolate Éclair Roll Cake

Ingredients:

For the cake:

4 large eggs (room temperature)

1/2 cup granulated sugar

1/3 cup all-purpose flour

1/3 cup cocoa powder

1 tsp baking powder

1/4 tsp salt

For the cream filling:

1 cup heavy whipping cream (cold)

1/4 cup powdered sugar

1 tsp vanilla extract

1/2 cup vanilla custard (optional for extra richness)

For the chocolate glaze:

1/2 cup semi-sweet chocolate chips

1/4 cup heavy cream

Instructions:

1-Prepare the Cake Roll:

Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.

Beat the eggs and sugar together until thick and pale (about 5 minutes).

Sift in the flour, cocoa powder, baking powder, and salt. Gently fold to combine.

Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when touched.

2- Roll the Cake:

While warm, invert the cake onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper and roll the cake (with the towel) tightly. Let it cool completely.

3- Make the Cream Filling:

Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the vanilla custard (if using) for extra creaminess.

4- Assemble the Roll Cake:

Carefully unroll the cooled cake. Spread the cream filling evenly over the surface, leaving a small border.

Roll the cake back up tightly (without the towel). Place it seam-side down on a serving plate.

5- Top with Chocolate Glaze:

Heat the chocolate chips and heavy cream together until smooth and glossy. Pour over the roll cake, letting it drip down the sides.

6- Chill & Serve:

Refrigerate for at least 1 hour to set. Slice and enjoy the creamy, chocolaty goodness! Pro Tip: Garnish with whipped cream swirls, chocolate shavings, or powdered sugar for an extra wow factor!

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Pair this with a close-up photo of the cake roll, showing the luscious cream swirl and shiny chocolate glaze,