Decadent Chocolate Cake Roll

Preheat oven to 350ºF. Prepare a 10×13 inch bar pan: grease pan, line with parchment or wax paper, and grease the paper as well.

In a mixing bowl, beat eggs until frothy. Add sugar and 1 teaspoon of the vanilla. Again beat until frothy.

In another bowl, combine flour, cocoa, baking powder and salt. Slowly mix into the egg mixture. Mix until smooth.

Pour batter into the bar pan and bake 13-14 minutes, or until a toothpick inserted in the center comes out clean.

While cake is baking, heavily dust a layer of powdered sugar onto a linen kitchen towel. When cake is done baking, turn cake out onto the towel. Roll the cake up, towel and all. Place on a cooling rack, and cool completely.

Filling: Beat butter and cream cheese until fluffy. Mix in remaining teaspoon of vanilla and 1 cup powdered sugar, and again beat until fluffy and smooth.

Unroll cake. Spread Nutella onto the cake, then spread the cream cheese mixture on top of that. Roll cake back up, minus the towel. Place the cake roll onto a platter, cover with plastic wrap, and chill for at least an hour or two.

To serve, slice with a sharp knife, and give a final dusting of powdered sugar.

Enjoy!