Preparation Steps

• Make the ganache first: Warm the cream in a small saucepan over low heat just until steaming with small bubbles at the edges. Pour over the chopped chocolate in a heatproof bowl, add a pinch of salt, cover, and let stand 2 minutes. Stir slowly from the center until glossy and smooth. Cover loosely and let thicken at room temperature while you bake and fill the cake.
• Preheat the oven to 385°F (196°C). Line a 10×15-inch jelly roll pan with parchment, leaving a slight overhang on the long sides. Lightly grease the exposed sides of the pan.
• Prep the towel: Lay a clean, lint-free tea towel on the counter and dust it generously with powdered sugar to create a nonstick surface for rolling.
• Whisk the yolk base: In a medium bowl, whisk the egg yolks with 1/3 cup (67g) of the sugar until thick, pale, and ribbony, 3–4 minutes. Whisk in the oil, milk, and vanilla until smooth.
• Sift the dry ingredients (cake flour, cocoa, espresso powder, baking powder, and salt) over the yolk mixture and whisk just until no dry spots remain; do not overmix.
• Make the meringue: In a clean bowl with a whisk attachment, beat the egg whites on medium-high until foamy. Add the cream of tartar, then gradually rain in the remaining 1/3 cup (67g) sugar and whip to glossy medium peaks that gently hold their shape.
• Fold and bake: Stir one-third of the meringue into the chocolate batter to lighten. Gently fold in the remaining whites in two additions until no white streaks remain. Spread the batter evenly into the prepared pan and tap once to release large bubbles. Bake 10–12 minutes, until the top springs back lightly when touched and a tester comes out clean at the center.
• Invert and roll: Run a thin knife around the edges. Immediately invert the hot cake onto the sugared towel. Peel away the parchment and, if desired, trim just the very edges if dry. Dust the exposed cake lightly with more powdered sugar, then roll up the cake from a long side with the towel inside. Set seam-side down and cool 45–60 minutes to room temperature.
• Make the filling while the cake cools: Beat the cold cream cheese until smooth and lump-free. Mix in the powdered sugar and milk powder. With the mixer on low, slowly stream in the cold heavy cream; once incorporated, raise to high speed and whip to medium-stiff peaks. Blend in the vanilla just to combine.
• Fill and set: Carefully unroll the cooled cake. Spread the cream evenly over the surface, leaving a 1/2-inch border at the far long edge. Re-roll the cake (without the towel) into a snug log. Wrap tightly in plastic or parchment and chill 60–90 minutes to firm up.
• Glaze: Place the cake on a rack set over a rimmed sheet. Stir the room-temperature ganache until pourable; if too thick, briefly warm 5–10 seconds in the microwave. Pour along the top and coax down the sides for an even coat. Chill 20–30 minutes, just until set.
• Serve: Trim the ends for a clean look. Slice with a warm serrated knife into 1-inch pieces and enjoy.