Ingredients
Method
Make The Cake
- Prepare your jelly roll pan by lining with parchment paper. If you want to skip the parchment make sure you sufficiently grease your pan so your cake doesn't stick.
- In a mixing bowl add eggs and sugar and whisk them until combined. Add milk, melted butter, and vanilla extract and whisk to combine.
- In a separate mixing bowl add flour, cocoa powder, and salt. Stir to combine and then add the wet ingredient mixture and whisk to combine. Scrape edges as needed. DON'T add baking soda yet.
- Let the mixture rest for 15 minutes to hydrate the flour. During this time preheat the oven to 350℉.
- After 15 minutes add baking soda and mix in well until combined.
- Pour cake batter into the prepared pan and smooth with a spatula until it's evenly spread.
- Bake for 12-14 minutes until the cake springs back when lightly touched or a toothpick comes out clean. Don't overbake it or it may crack when rolled.
- Remove from the oven and turn the cake out onto the powdered sugar/cocoa dusted tea towel. Remove the parchment paper from the cake.*If you don't want to flip the cake and chance breaking it, you can sprinkle powdered sugar on the cake and lay the tea towel over it and use a cutting board or pan to stabilize it while turning it over.
- Starting with the short edge, roll up the cake in the towel, place seam-side down to cool on a wire rack until completely cooled. (about an hour)
Make Filling
- While cake is cooling make your filling by beating the cream cheese, powdered sugar, and vanilla together in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl using a hand mixer, on medium speed until smooth.
- With your mixer on low drizzle in the heavy whipping cream and when all is added slowly turn up your mixer to high and whip until stiff peaks form. This will take 2-4 minutes depending on your mixer.
- When the cake has completely cooled, carefully unroll it and remove the towel. Spread filling evenly and roll the cake up again, but without the towel. Set in the fridge for at least 15 minutes while preparing the ganache.
Make Ganache
- Heat heavy whipping cream over medium-low heat until it's steaming, but not boiling. (180℉)
- Turn off heat and add in chocolate chips and let sit about 2 minutes. Next, stir with a whisk until chocolate is melted and the mixture is smooth. Let cool for 5 minutes before glazing your cake.
- Now put your cake on a cooling rack over a baking sheet and glaze with the ganache. Refrigerate for 1 hour or until ready to serve. This will set up the ganache and filling so you get a beautiful, clean slice.