For a cocoa cake base:

1. Place your eggs in a mixer and don’t forget the extra yolk.
2. Add the sugar and mix for at least 5 minutes, you want the batter to froth up.
3. Slowly add in your oil and stop mixing at this point.
4. Sift your all-purpose flour, cocoa powder, and baking powder into the bowl and mix everything together.
5. Spread your batter onto a 16″x 12″ (40x30cm) baking pan lined with parchment paper.
6. Bake for 12 min. at 360F (180C).
7. Cool on a wire rack. There is no need to invert on a towel or roll. You can just leave it to cool in the pan.

For a yellow cake roll, omit the cocoa and increase the flour to 1 cup (125g). Everything else is the same.

Once your cake rolls are cooled, you can fill them with the cream and fillings of your choice. 

For the cocoa roll, I mixed 1 block (226g) of Philadelphia cream cheese, 1 cup of powdered sugar, 2 tsp of vanilla extract, and 1 cup of heavy whipping cream. For the yellow cake, I simply spread rose hip jam. Spread all over the cake flat cake core before rolling, not just on one side.

Once you have your cake filling, start at one short side and simply roll up! View the video if you need a visual. 

Top with melted chocolate, powdered sugar, or whatever ingredients your heart desires.