Directions:

1️⃣ Prepare the Sponge Cake:

• Preheat the oven to 350°F (175°C). Line a 10×15-inch baking tray with parchment paper.
• Sift flour, cocoa powder, baking powder, and salt in a medium bowl.
• In a large bowl, beat eggs and sugar for 5–7 minutes until fluffy. Add vanilla and oil, then gently fold in the dry ingredients.
• Spread the batter into the tray and bake for 10–12 minutes. Once done, turn it onto a cocoa-dusted towel, peel off the parchment paper, roll the cake, and cool completely.

2️⃣ Make the Caramel Cream:

• Whip the cream, powdered sugar, and vanilla extract to soft peaks. Fold in the dulce de leche until smooth.

3️⃣ Assemble the Roll:

• Unroll the cooled sponge, spread the caramel cream, and drizzle extra caramel if desired.
• Roll up the cake, wrap it in plastic wrap, and chill for 30 minutes.

4️⃣ Prepare Ganache:

• Heat the cream to a simmer, pour it over the chocolate, and stir until glossy. Let it cool slightly.

5️⃣ Decorate and Serve:

• Place the roll on a platter and pour the ganache over it, allowing it to drip down the sides. Chill briefly to set.
• Add buttercream rosettes and caramel drizzle if desired. Slice and serve!