– 1 tsp vanilla extract
– Powdered sugar for dusting
**For the filling:**
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
– 1/2 cup chocolate chips (optional)
**For the glaze (optional):**
– 1/2 cup semi-sweet chocolate chips
– 1/4 cup heavy cream
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**Instructions:**
1. **Preheat the oven** to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease it.
2. **Prepare the cake batter**: In a bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate bowl, beat the eggs and sugar until pale and fluffy, about 5 minutes. Add water and vanilla. Gradually mix in the dry ingredients.
3. **Bake the cake**: Spread the batter evenly in the prepared pan. Bake for 12-14 minutes, or until the cake springs back when lightly touched.
4. **Roll the cake**: While still warm, turn the cake onto a towel dusted with powdered sugar. Roll the cake up with the towel, starting from the short end. Let it cool completely.
5. **Make the filling**: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. If desired, fold in chocolate chips for added texture.
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