Preheat the oven to 350°F (175°C) and lightly spray a jelly roll pan (10x15 inches) with baking spray, then line with parchment paper.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

In another bowl, combine the egg yolks, 1/2 cup of granulated sugar, brown sugar, melted butter, and vanilla extract. Whisk until light in color.

Gently fold the flour mixture into the egg yolk mixture until combined.

In a separate bowl, beat the egg whites until soft peaks form, then gradually add the remaining granulated sugar and whisk until stiff peaks form.

Gently fold the egg whites into the chocolate mixture until combined.

Spread the batter evenly into the prepared pan and bake for 15-18 minutes.

Dust a clean towel with cocoa powder. When the cake is ready, invert it onto the towel and gently remove the parchment paper.

Roll the cake in the towel and let it cool completely.

While the cake cools, prepare your filling.

Once cooled, carefully unroll the cake, spread the filling, and re-roll it tightly.

Transfer the rolled cake to a serving platter and refrigerate.

For the glaze, melt the chocolate chips with the shortening in the microwave, stirring until smooth. Cool slightly, then pour over the roll.

Refrigerate until the glaze hardens, then slice and serve.