Choco Swiss Roll Delight: A Decadent, Chocolatey Dessert Wrapped in Soft Sponge

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate bowl, whisk the eggs and granulated sugar together until pale and fluffy, about 5 minutes. Stir in the vanilla extract and warm water.
Gradually fold the dry ingredients into the egg mixture until well combined. Be careful not to deflate the batter.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let it cool for 5 minutes. Dust a clean kitchen towel with powdered sugar, then flip the cake onto the towel. Gently peel off the parchment paper. Roll the cake tightly with the towel inside, starting from the short end. Let it cool completely.
Make the Filling:

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Fold in the Nutella (if using) until the mixture is smooth and creamy.
Make the Ganache:

In a saucepan, heat the heavy cream over medium heat until it starts to simmer.
Remove from heat and add the chocolate chips and butter. Stir until smooth and glossy.
Assemble the Swiss Roll:

Once the cake has cooled completely, unroll it carefully. Spread an even layer of the creamy filling over the entire surface of the cake.
Re-roll the cake, this time without the towel, to form a tight roll.
Add the Ganache and Decorate:

Pour the ganache over the top of the Swiss roll and spread it evenly with a spatula.
Garnish with powdered sugar and fresh berries, if desired.
Serving and Storage Tips