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Add chocolate mixture to eggs, a bit at a time, whisking well. (Don’t add chocolate mixture all at once or you’ll wind up with chocolate scrambled eggs.)
Sift together cocoa, flour and baking soda. Add to egg/chocolate mixture.
Whisk until smooth, about 2 minutes. Pour into prepared pan. Bake about 35 minutes or until done.
Remove cake from oven and immediately loosen sides of cake from pan with a knife. Work carefully and quickly as hot cake is delicate. Put a piece of parchment over the top of hot cake. Place a cookie sheet (or the bottom of a large flat tray) on top of parchment paper covering cake.
Quickly and in one motion, invert cake onto tray. Carefully remove baking pan. If cake has not released from pan, poke a knife blade into one comer of the cake (still inverted) and under the parchment paper. Loosening a bit of parchment paper will help the cake drop out. Be gentle. Carefully remove paper that cake baked on. Discard paper.
Place a clean piece of parchment paper over the top of the inverted cake. Begin at the shorter side and roll cake and paper together. One piece of parchment will be inside the cake and 1 piece outside. Roll cake firmly and evenly, but do not squash. Let cake (still in paper) cool about 1 hour. Keep the seam side down to prevent cake from unrolling. Cover cake (still in paper) with plastic wrap and place into a plastic bag. Cake must cool at least 4 hours before attempting to fill and frost. Longer cooling is OK. Refrigerate unfilled cake up to 2 days or freeze until ready to fill and frost. Thaw unfilled cake over night in the refrigerator.
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