Mix the wet ingredients. Beat the eggs with a whisk or an electric mixer until pale and thick. Then, mix in sugar and vanilla followed by the oil and milk until combined.
Combine the wet and dry ingredients. Slowly, mix in the flour mixture until well combined.
Bake the cake. Spread the cake batter in an even layer onto the prepared baking sheet and bake until the top springs back when touched about 10 to 12 minutes. Take care not to overbake.
Cool the cake. Remove the cake from the oven and let it cool for about 2 minutes. Loosen the bottom parchment with a knife. Top the cake with another piece of parchment paper and turn the cake out onto the new piece of parchment paper. Carefully remove the piece of parchment paper that the cake was baked on and discard it. Roll the cake into a loose roll and allow it to cool completely.
Make the Cream Filling
As the cake cools, beat together the heavy cream, confectioners’ sugar, and vanilla extract in a large bowl until stiff peaks form, about 5 minutes.
Assemble the Chocolate Cake Roll
Carefully unroll the chocolate cake roll onto a serving platter and discard the parchment paper. Spread with the cream filling and carefully roll the cake.
Frost with ganache frosting. Refrigerate the cake until ready to serve.
Frost the Chocolate Cake Roll
Add heavy cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is warmed throughout. Add chocolate chips to a large glass or nonreactive bowl. Pour the warmed cream and butter mixture over the chocolate chips. Add in the brewed coffee and a pinch of salt. Allow to stand for about 3-5 minutes to soften the chocolate chips completely. Stir briskly to combine and until smooth.
Once cooled, use an electric mixer or a wire whisk, to whip the ganache to incorporate air and increase the volume of the ganache. Spread on the outside of the chocolate cake roll.
Chocolate Cake Roll Recipe
