This is a dessert you’ll never forget. Creamy filling inside a soft and delicious cocoa cake.
*First make chocolate filling since it needs to be refrigerated for several hours.
1/2 cup sugar
3/4 cups flour
1/4 cups cocoa
1 tsp baking powder
1/2 cup oil
10 oz Milka chocolate ( I use Milka strawberry chocolate). Hershey Symphony chocolate is a great substitute.
1 cup chocolate chips
2 cups whipping cream
Preheat oven to 360F. Line 12″x 16″ jelly roll pan with parchment paper. Mix eggs, add sugar beating continuously. In a separate bowl mix flour, cocoa and baking powder. Slowly add oil to the egg mixture and then stop mixing. Add dry ingredients and mix with the spatula until all ingredients are incorporated. Spread batter in prepared pan. Bake for 12 minutes. Put the pan on the rack to cool. I know all the recipes for rolls call for transferring cake onto the towel but I never do that and it is always fine.
Filling:Break the chocolate into small peaces and put it into the mixer bowl. Heat the whipping cream to the boiling point, pour over chocolate, and then mix with wire whisk until chocolate is melted. Cool completely and refrigerate for 5-6 hours. Start beating on medium and then put on high, mix until the filling is creamy and easy to spread.
Spread about two thirds of the filling onto the cake. As you rolling the cake pull off parchment paper. Cover the cake with the rest of filling. Cool well.