Let's Begin!

Filling

• In a large bowl, whip butter and cream, then add ½ cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

Ganache

• Heat the cream in a small saucepan until it begins to simmer. (not boiling)
• In a medium bowl, place chopped chocolate, pour the warm cream, then let it sit for 2-3 minutes to gently soften the chocolate.
• Slowly stir until completely combined and chocolate has melted. Refrigerate, uncovered, for at least 30 minutes and up to 1 hour to thicken.

Cake

• Preheat oven to 375°F.
• In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, and salt. Then, set aside.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and ½ cup sugar together on high speed for 4-5 minutes or until stiff peaks form. Transfer to another bowl.
• Using the same mixing bowl you just had the egg whites in (no need to clean it), add the egg yolks, remaining sugar, oil, and vanilla extract. Beat together on high speed until thickened and light in color.
• Fold in 1/3 whipped egg whites into the egg yolk mixture until well combined, then repeat with remaining egg whites.
• Add half of the flour mixture and beat on low or fold with a rubber spatula until combined. Repeat with remaining flour mixture. Avoid over-mixing and deflating those egg whites. Batter will be very light.
• Spread batter evenly into prepared pan. Gently bang the pan on the counter a couple times to pop any air bubbles.
• Bake for 18-19 minutes or until the cake springs back when lightly poked with your finger. Cake will look a little bubbly on top when it’s done.

Prepare to Roll

• As the cake bakes, place a piece of parchment paper or a thin kitchen/tea towel flat on the counter.
• Using a fine mesh sieve, dust parchment/towel with 3 Tablespoons of cocoa powder.
• Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked.
• Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently.
• Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day.

Let's Assemble!

• Gently and very slowly unroll the cake. Spread filling evenly on top, leaving about a ½-inch border around the cake.
• Gently roll the cake back up, without the parchment/towel this time. Roll it slowly.
• Carefully place it on a cutting board. If the exterior of the cake looks moist, dust it with a little cocoa powder. Cover with plastic wrap and refrigerate for at least 30 minutes.
• Remove rolled cake from the refrigerator. Diagonally slice a 3-4 inch section off one end. Slowly pour and spread the thickened ganache all over the top and sides of the cake. Feel free to leave the cut ends exposed.
• Use a fork to make textured lines resembling tree bark. Dust with powdered sugar.
• Serve and enjoy with family and friends!