Description
A classic dessert that is moist, chocolatey, and airy, perfect for any occasion and nostalgic for childhood.
Ingredients
Scale
- 3/4 cup cake flour or all-purpose flour
- 1/4 cup unsweetened cocoa powder, plus more for rolling
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs at room temperature, separated
- 3/4 cup granulated sugar, divided
- 1/4 cup vegetable oil
- 1/4 cup buttermilk or whole milk
- 1 and 1/2 teaspoons pure vanilla extract
- 1 teaspoon espresso powder (optional)
- 1 cup cold heavy cream
- 3 tablespoons granulated sugar or confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons marshmallow creme (optional)
- 1/2 cup heavy cream
- 4-ounce bar semi-sweet chocolate, finely chopped
- 1 teaspoon light corn syrup (optional)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 12×17-inch baking pan by greasing and lining it with parchment paper.
- Sift together the cake flour, cocoa powder, baking powder, and salt. Set aside.
- Beat the egg whites with 1/4 cup sugar until foamy and medium peaks form. Transfer to another bowl.
- Mix the egg yolks with the remaining sugar, then add the oil, buttermilk, vanilla extract, and optional espresso powder. Beat until smooth.
- Gently fold half of the egg whites into the yolk mixture, then fold in the remaining egg whites.
- Sift the flour mixture over the batter and fold gently until just combined.
- Spread the batter evenly in the prepared pan and bake for 12-14 minutes, until a toothpick comes out clean.
- Transfer the baked cake to a counter with a cocoa-dusted towel, run a knife around the edge, invert onto the towel, and roll gently. Let it cool completely for about 3 hours.
- Whip the cold heavy cream, granulated sugar, and vanilla until peaks form, folding in the marshmallow creme if using.
- Unroll the cooled cake, spread whipped cream evenly, then re-roll without the towel, placing it seam-side down on a rack.
- Prepare the ganache by heating cream until simmering, pouring it over chopped chocolate, and stirring until smooth.
- Pour ganache over the rolled cake and chill in the refrigerator for at least 30-60 minutes before slicing.
Notes
For a lighter version, consider low-sugar or dairy-free alternatives, or using gluten-free flour.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg