Chocolate Lovers Swiss Roll

• Preheat 375 (190C.)
• Line the bottom of a 9x13 (23x33cm) cake pan with parchment or wax paper.
• Dust a clean, lint free towel generously with powdered sugar. You can also use wax or parchment paper, but they will hold onto moisture as the cake cools and make it sticky.
• Mix eggs and sugar until quadruple in volume. The eggs will be light in color and form a ribbon pattern on the surface when the beater is removed.
• Sift in the flour, salt, cocoa together. Gradually fold into eggs until just combined. Pour in pan and spread until level.
• Bake 8 - 10 minutes or until the top bounces back and cake slightly pulls away from pan. Center of cake should reach 190 - 210 F (88 - 99C.)
• Turn out on well sugared towel. Roll up from short end while cake is still warm. Allow to cool completely on rack.

Filling

• In a large bowl, blend softened butter, cocoa, vanilla and powdered sugar until smooth.
• Unroll cake, spread buttercream evenly on cake. Gently roll back up cake without the towel. Wrap in cling film and chill until firm. If desired, sprinkle top with powdered sugar right before serving.