Ingredients
4 large eggs, separated
2⁄3 cup granulated sugar, divided
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1⁄2 cup all-purpose flour
1⁄4 cup unsweetened cocoa powder (plus more for dusting)
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
For the Filling
1 1⁄4 cups heavy whipping cream, cold
1⁄4 cup powdered sugar
1 teaspoon vanilla extract
For the Chocolate Ganache
2⁄3 cup dark chocolate chips
1⁄4 cup heavy whipping cream
Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit. Line a 15×10-inch jelly roll pan with parchment paper and grease the sides.
Step 2
Separate the egg yolks and whites into two bowls. Beat the egg whites until soft peaks form. Gradually add 1/3 cup of the sugar while continuing to beat until stiff, glossy peaks form. Set aside.
Step 3
In another bowl, beat the egg yolks and remaining 1/3 cup sugar until pale and thick. Mix in the oil and vanilla extract.
Step 4
Sift the flour, cocoa powder, baking powder, and salt into the egg yolk mixture. Gently stir the ingredients in until they’re just combined.
Step 5
Gently stir 1/3 of the egg white mixture into the batter to lighten it. Then carefully stir in the remaining whites until just incorporated. Do not overmix.
Step 6
Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes until the top springs back when lightly touched.
Step 7
Dust a clean kitchen towel with cocoa powder. Immediately invert the hot cake onto the towel and peel off the parchment paper. Roll up the cake with the towel, starting from a short end. Let it cool completely.
Step 8
For the Filling. Beat the heavy whipping cream, powdered sugar, and vanilla to stiff peaks.
Step 9
Unroll the cooled cake and spread the whipped cream evenly over the top, leaving a small border. Roll the cake back up (without the towel). Wrap in plastic and refrigerate for at least 1 hour.
Step 10
For the Chocolate Ganache. Microwave the chocolate and cream in 20-second intervals, stirring in between, until smooth. Let cool slightly until thickened but still pourable.
Step 11
Remove the plastic wrap from the cake. Pour the ganache over the top of the cake roll and use an offset spatula to spread it evenly. Refrigerate until set, about 20 minutes.
Step 12
Dust with cocoa powder, slice, and serve. Enjoy!
©insanelygood