Beat the eggs with an electric mixer until light and frothy.
Add corn syrup and beat until well combined.
Sift together flour and baking powder and gradually add to the egg mixture.
Pour the batter into a greased and lined jelly roll pan and bake until golden brown.
Invert the cake onto a towel dusted with powdered sugar, roll up and cool completely.
Beat the cream cheese, sugars, salt, and vanilla extract together.
Add melted chocolate mixture and beat until smooth.
Whip double cream until stiff peaks form and fold it into the chocolate mixture.
Unroll the cooled cake and spread the chocolate mixture evenly over the cake, leaving a border around the edges.
Roll up the cake again without the towel and refrigerate for at least 2 hours.
Dust the cake with cocoa powder before serving.
😋 Don't forget to enjoy a slice (or two)! Share your creations with us in the comments below.
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