Start by placing Baker’s chocolate broken up into cubes in a small heatproof bowl, and then add butter to it. Microwave the bowl for 30 seconds.

Now stir the softened chocolate and melted butter until the mixture becomes smooth. Set aside to cool for now. We will come back to it in a bit.

Next, take a small bowl and add flour, cocoa powder, and baking soda to it. Mix it together with a whisk until it’s all well combined. This bowl aside as well.

Now take a large bowl if you’re using an electric mixer, or the mixer bowl if you’re using a stand mixer, and then add eggs and sugar to it. Beat the sugar with the eggs on a high speed for 10 minutes.

Now reduce the speed to medium and then the cooled chocolate and butter mixture into it one tablespoon at a time. Continue mixing for another minute or two until all the chocolate is mixed in.

Next, reduce the speed to very low and add flour mixed with cocoa powder and baking soda one cup at a time.

Continue mixing for about 2 minutes until all the ingredients are combined. Scrape the sides of the mixer bowl if necessary using a rubber spatula and mix it again for another minute.

Prepare a baking sheet by covering it with baking paper and spraying it with non-stick cooking spray. Pour the chocolate mixture batter and evenly spread it onto the baking sheet using an offset spatula.

Bake it for 10 minutes at a temperature of 350F or 180C.

After it’s done baking, remove it from the baking pan.

Next, sprinkle it with some confectioners’ sugar and roll it while it’s still hot into a log together with baking parchment. I prefer not to use a kitchen towel because I think it's cleaner and you won’t need to wash any extra towels.

Once it has rolled, let the roll cool completely.

While the roll is cooling we can make the cream for the inside of the cake. Into a small bowl add cream cheese and confections’ sugar.

Start beating it slowly and gradually increase the speed as the sugar gets mixed in with cream cheese. Beat it on high for 2-3 minutes.

Next, add whipped heavy whipping cream or cool whip and mix it again. Scrape the sides of the mixer using a rubber spatula and then beat it for another 2-3 minutes. Set aside until ready for it.

Into a small bowl add the remaining cool whip and Baker’s chocolate that has been broken into small cubes.

Microwave the bowl for 1 minute then stir it until all the chocolate is combined and the ganache is nicely thick and smooth in texture. Set aside to cool while you are spreading the roll with cream.

Start by unrolling the cake roll from the parchment paper carefully. Spread all the cream onto a roll evenly, and then roll it tightly into a log again.

Start by unrolling the cake roll from the parchment paper carefully. Spread all the cream onto a roll evenly, and then roll it tightly into a log again.

Next, spread the top and the sides of the roulade with the chocolate ganache we made a while back.

Now refrigerate the roulade and remove it from the fridge a couple of hours before serving so the chocolate can soften.

Your chocolate roulade is now ready! Decorate it however you like or with some strawberries like I prefer to and then place it on a serving platter while serving.