Preheat the oven and prepare your two cake pans. Preheat your oven to 375 degrees Fahrenheit and line your two baking sheets with parchment paper. Then, spray your baking sheets with cooking spray and sprinkle with a small amount of flour.
Small amount of flour for pans
Beat the eggs. In a large bowl, use an electric mixer to beat the eggs for about six minutes or until they are lemon-colored.
6 eggs
Add the cake mix, oil and water. After beating your eggs, add in the cake mix, oil, and water. Beat the cake batter on low speed for 30 seconds and then scrape the sides of the bowl. Continue to beat the mixture on medium speed for one minute.
1 box chocolate fudge cake mix, 1/4 cup vegetable oil, 1/2 cup water
Bake the cakes. Add about 2 1/4 cups of batter to each of your cake pans. Bake the cakes for 10-12 minutes or until the middle lightly springs back when touched.
Roll the cakes. While the cakes are baking, sprinkle your powdered sugar onto two clean kitchen towels. After removing the cakes from the oven, run a metal spatula carefully around the edges of the cake and then carefully transfer them to the towels. Remove the parchment paper and carefully roll up the towel from the narrow end.
1/2 cup powdered sugar
Cool the cakes. Place your cakes on a wire rack and allow them to cool for half an hour with the seam centered on the bottom of the cake.
Make the filling. In a large mixing bowl, use an electric mixer to beat the marshmallow creme, room temperature butter, and vanilla on medium speed until smooth. Scrape the sides of the bowl as needed and then turn the mixer to low speed and beat in the powdered sugar until smooth and creamy.
1 jar marshmallow creme (7 ounces), 3/4 cup butter, room temperature, 1 tsp vanilla
Add the filling to the cake. Carefully unroll your cakes, allowing the narrow ends to remain slightly curled. Add one cup of filling to each cake and spread within 1/2 inch of the edge. Use the towels to re-roll the cakes and then cover them in plastic wrap.Place both of your wrapped cakes on a baking sheet. Then, place them in the fridge for half an hour. Make the glaze. Using a microwave-safe bowl, microwave the chocolate chips and heavy whipping cream for 40-60 seconds. Continue microwaving in 10-second increments until the mixture is smooth. Let the glaze stand for five to 10 minutes until the mixture is slightly thickened.
1 cup dark chocolate chips, 3/4 cup heavy whipping cream
Decorate the cakes. Remove the plastic wrap from your cakes and place them on a wire rack, with waxed paper underneath. Pour the glaze over the cakes, covering them completely. Place the cakes in the fridge for 30 minutes or until chocolate is set.