Make the Chocolate Sponge Cake:

• Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
• In a large bowl, whisk eggs and sugar on high speed for 5 minutes until pale and fluffy.
• Add vanilla extract and milk, whisking to combine.
• Sift together flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture until just combined.
• Spread the batter evenly in the pan and bake for 10-12 minutes, until the cake springs back when touched.
• While warm, carefully roll the cake in a clean kitchen towel dusted with powdered sugar. Let it cool completely.

Make the Chocolate Cream Filling:

• In a mixing bowl, beat heavy cream, powdered sugar, cocoa powder, and vanilla extract until soft peaks form.
• Carefully unroll the cooled sponge cake and spread an even layer of chocolate cream over the surface.
• Gently roll the cake back up without the towel and place seam-side down on a serving tray.

Make the Chocolate Ganache Topping:

• Heat heavy cream until hot but not boiling. Pour over the chopped chocolate and let sit for 1-2 minutes.
• Stir until smooth, then mix in the butter for shine.
• Let cool slightly, then spread or drizzle over the cake roll.

Decorate & Serve!:

• Arrange mini chocolate eggs on top and sprinkle with chocolate shavings or sprinkles.
• Dust with powdered sugar for a festive touch.
• Chill for 30 minutes before slicing and serving!