1. Make the Cake:
Preheat oven to 350Β°F (175Β°C). Lightly coat a 15x10x1-inch jelly roll pan with nonstick spray and line with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a separate bowl, whisk eggs and granulated sugar until thickened.
Add melted butter and vanilla extract to the egg mixture, whisking until combined.
Fold in the dry ingredients until just combined.
Spread the batter evenly in the prepared pan and bake for 11 minutes, or until the top springs back when touched.
Lay a clean, unscented, lint-free tea towel on a flat surface and sprinkle with 2 tablespoons powdered sugar.
Turn the cake out onto the towel, remove parchment paper, and roll the cake (with the towel) from short end to short end. Cool completely while rolled up on a wire rack, about 2 hours.
2. Make the Filling:
Beat together cream cheese, powdered sugar, butter, and vanilla extract with an electric mixer until smooth.
Adjust consistency with more powdered sugar (if too thin) or a small amount of milk (if too thick) to achieve a spreadable consistency.
3. Assemble the Cake:
Once cooled, carefully unroll the cake on a flat surface.
Spread the filling evenly over the cake, leaving a ΒΎ-inch border on all sides.
Re-roll the cake tightly and wrap in plastic wrap. Refrigerate for at least 1 hour to set.
