Description

Cocoa sponge rolled with whipped vanilla cream and coated in dark chocolate ganache.

Ingredients

Scale

4 eggs Large eggs, room temperature
3/4 cup Granulated sugar
1 teaspoon Vanilla extract for sponge
1/2 cup All-purpose flour
1/4 cup Unsweetened cocoa powder
1 teaspoon Baking powder
1/4 teaspoon Fine salt
2 tablespoons Neutral oil
2 tablespoons Whole milk
1 cup Cold heavy cream for filling
2 tablespoons Confectioners’ sugar
1/2 teaspoon Vanilla extract for filling
8 oz Semisweet chocolate, finely chopped
3/4 cup Heavy cream for ganache

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Instructions

Heat oven to 350°F; line and lightly grease 10-by-15-inch jelly-roll pan. Sift ½ cup flour, ¼ cup cocoa, 1 tsp baking powder, ¼ tsp salt.
Beat 4 room-temperature eggs and ¾ cup sugar until pale/thick, add 1 tsp vanilla. Fold in dry mixture in two additions. Combine 2 tbsp oil and 2 tbsp whole milk with a spoonful of batter and fold back. Spread in pan and bake about 10–12 minutes until set and springy.
Stand sheet 2 minutes, turn out onto clean towel or parchment, remove baking parchment, roll warm loosely from short end with towel inside and cool in spiral about 45 minutes.
Whip 1 cup cold heavy cream with 2 tbsp confectioners’ sugar and ½ tsp vanilla to stable soft-medium peaks. Pour ¾ cup steaming cream over 8 oz finely chopped chocolate, stand 2 minutes, stir smooth and cool to spreadable consistency.
Unroll cooled sponge, spread filling leaving 1-inch bare strip at closing end. Re-roll without towel seam down and chill about 45 minutes.
Spread cool ganache over filled log, score bark lines with fork, chill about 30 minutes to set. Cut into ten slices with clean knife.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 120 minutes, included in the total.

Untested estimate: 45 minutes active work, 10–12-minute bake, 45-minute cake cooling, 45-minute filled-log chill, 30-minute ganache set; ganache cooling can overlap but may extend total.

Prep Time: 45 minutes
Chilling, resting or cooling: 120 minutes
Cook Time: 12 minutes

Nutrition

Serving Size: One of ten slices from a rolled 10-by-15-inch sheet; finished weights pending