Boston Cream Cake Roll

Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
In a large mixing bowl, beat the eggs, sugar, and vanilla extract until pale and fluffy.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the egg mixture and fold until well combined.
Pour the batter into the prepared jelly roll pan and spread it evenly.
Bake for 12-15 minutes or until the cake springs back when lightly touched.
While the cake is baking, prepare the pastry cream filling. In a saucepan, heat the milk until it begins to steam.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until chilled.
Once the cake is baked, remove it from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Starting from one short end, gently roll up the cake and towel together. Place seam side down and let it cool completely.
Once the cake has cooled, carefully unroll it and spread the chilled pastry cream filling evenly over the surface.
Roll the cake back up without the towel and transfer it to a serving platter.
Prepare the chocolate ganache by heating the heavy cream until steaming. Pour it over the chopped chocolate and let it sit for 1-2 minutes. Stir until smooth and glossy.
Pour the chocolate ganache over the cake roll, spreading it evenly with a spatula.
Refrigerate the cake roll for at least 1 hour before serving.
Slice and serve chilled. Enjoy!
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