Ingredients
Cake
3/4 cup cake flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
4 large eggs, room temperature
3/4 cup sugar
1 tbsp vegetable oil
2 tbsp buttermilk
1 tsp apple cider vinegar
1 tsp vanilla extract
Filling
8 oz. cream cheese, room temperature
1/4 cup butter, room temperature
3 cups confectioners’ sugar
1 tsp vanilla extract
Chocolate Drizzle
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
Directions
Preheat oven to 350F.
Line a jelly roll pan (approximately 17?x12?x1?) with aluminum foil and grease it well with some vegetable oil or cooking spray.Sift together sifted cake flour, cocoa powder, baking soda and salt into a small bowl. Set aside.
In a large bowl, beat the eggs together with an electric mixer on high speed. Once they are frothy, slowly add in the sugar. Beat until light, approximately 5 minutes. Beat in the vegetable oil, buttermilk, and vanilla. Gradually, mix in the cocoa mixture with the electric mixer at a low speed.
Pour batter into prepared pan and bake for 12-15 minutes, until cake springs back when lightly pressed in the center.
While cake is baking, sift some confectioners’ sugar onto a large, clean dish towel. When you remove the cake from the oven, carefully flip it over onto the dish towel. Peel off the foil and roll the cake up in the dish towel, beginning with a short end.
Place cake, hot but wrapped in the towel, seam-side down on a wire rack to cool completely. Prepare filling while it cools. Beat all filling ingredients together until light and spreadable.
When cake is cool, gently unwrap it and spread the inside with the filling. Then re-roll.
for the chocolate drizzle. In a double boiler over hot water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides.
