Pre - heat the oven 180°C .
Line a 10 ×15 inch jelly roll pan with parchment paper and grease the parchment .
In a medium bowl whisk together the flour , cocoa powder , baking powder and salt .
In a large bowl beat the eggs and sugar until they are pale at frothy .
Then beat in the vanilla extract and oil .
Pour the batter into the prepared pan and bake for 15 minutes or until the top is fully set and springs back when you touch it .
As the cake is baking , place a large piece of parchment paper on the counter . Dust with cocoa powder .
Remove the pan and peel off the parchment paper that lined the bottom . Starting from the short end , roll the cake & parchment paper dusted with cocoa . Cool the cake fully as it's rolled up .
Marshmallow Frosting ☺
Beat the butter until fluffy . Then mix in the marshmallow fluff .
Beat the powder sugar , then mix in the cream 1 tablespoon at a time until it's thick .
Unroll the cooled cake and frost leaving about 1/2 inch around each side .
Roll the cake back up , leaving the seam side down . Place in the fridge for 30 minutes to let the cake firm up.
Chocolate Frosting ☺☺
Add cream and sugar in a bowl and whisk until it's fluffy and smoothy add melted chocolate and ready a pipping bag.
Place the cake on a wire rack . Garnish with the frosting . Keep in a fridge for 30 minutes .
Serve and Enjoyyyyyyyy ☺☺☺☺