Chocolate Roll Cake

Start by preheating your oven to 375F. In a stand mixer, start by beating your eggs on high speed for 5 minutes or until light in color and thick. Add your granulated sugar and brown sugar and mix on high again for 5 minutes. Add your vanilla and mix for 30 seconds. Add your dry ingredients (all purpose flour, unsweetened cocoa powder, baking soda, salt) and fold to combine before adding your hot coffee and mixing. Grab a 10x15 sheet pan and line it with parchment paper. Pour your cake batter onto the pan and place in the oven to bake for 17 minutes. While your cake is baking, grab a clean kitchen towel and add 1/3 cup confectioners sugar, spreading it evenly across the towel. Once your cake is baked, immediately flip it onto your kitchen towel and roll. Allow this to cool completely.

To make the frosting: Add 1 cup heavy whipping cream and 1/2 cup confectioners sugar to a stand mixer and mix on high speed until light and fluffy. This takes about 5 minutes.

Once your cake is cooled, gently unroll your cake and add your frosting before tightly rolling again. Place in the freezer for 30 minutes.

To make the chocolate ganache: Add 1/2 cup heavy cream to a saucepan and allow this to simmer. Once simmering, remove from the heat and pour over your 4 oz chocolate chips. Let this sit for 5 minutes before stirring until smooth. Top your cake roll with the chocolate ganache, allow to set before slicing and enjoying! Store your cake in the refrigerator for up to 5 days.