Hot Cocoa Flavored Roll

Ingredients:

Sponge cake

• Cooking spray
• 6 large eggs, room temperature, whites separated from yolks
• 1/4 tsp cream of tartar
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 0.5 tsp dry instant espresso
• 3/4 cup premium flour
• 1/4 cup cocoa powder + extra for work
• 0.5 tsp baking powder
• 1/4 teaspoon salt

Filling and glaze

• 165 g unsalted butter, room temperature
• A pinch of salt
• 1 and 3/4 cups marshmallow fluff
• 0.5 tsp vanilla extract
• 0.5 cup powdered sugar
• 2 tbsp. whole milk
• 170 g semi-sweet chocolate, chopped
• 0.5 cups heavy cream

Preparation:

1. Bake the sponge cake:

   
   Preheat oven to 375°F (190°C). Spray a rimmed baking sheet or a 10 x 17-inch (27.5 x 42 cm) tart pan with cooking spray; line the bottom with parchment paper and spray the parchment with cooking spray. Beat the egg whites and cream of tartar with a mixer on medium speed until soft peaks form, about 3 minutes. Gradually beat in 1/4 cup sugar. Increase the speed to medium-high; beat until stiff peaks form, about 3 to 4 minutes.
   
2. In a large bowl, combine the egg yolks with the remaining 1/2 cup sugar, vegetable oil, milk, vanilla extract, and espresso powder. Sift the flour, cocoa powder, baking powder, and salt into a medium bowl; stir into the yolk mixture until smooth. Using a rubber spatula, fold one-third of the beaten egg whites into the batter, then gently fold in the remaining egg whites. Pour the batter into the prepared pan; bake until the cake springs back when gently pressed, 10-12 minutes. Let cool for 5 minutes.
3. Generously sift cocoa powder over the warm sponge cake and loosen the edges of the baking sheet with a knife. Place a clean kitchen towel (not terrycloth) over the cake. Place another baking sheet on the towel and invert the cake, both baking sheets, to place it on the towel. Remove the top baking sheet and parchment, then dust the cake with cocoa powder. Roll it up along the short edge, using the towel as a guide. Transfer the cake, seam-side down, to a wire rack and let cool completely.
4. Meanwhile, prepare the filling:
   In a large bowl, beat the butter and salt with a mixer on medium speed until creamy, 2 minutes. Add 1 1/2 cups marshmallow fluff and vanilla extract; increase the speed to medium-high and beat until fluffy, 2 minutes. Reduce the mixer speed to low. Beat in the powdered sugar, then the milk, then increase the speed to medium and beat until the filling is thick but pourable.
   
5. Carefully unroll the sponge cake. Spread the filling over the cake, leaving about 0.5 cm from the edges; roll it up again (without the towel). Trim the ends with a serrated knife, then transfer the roll to a wire rack set on a baking sheet.

6. Prepare the glaze:

   
   Microwave the chocolate and heavy cream, stirring every 30 seconds, until smooth. Drizzle the glaze over the roulade, spreading it evenly. Transfer to a serving plate and refrigerate for 15 minutes.
   
7. Melt the remaining 1/4 cup marshmallow fluff in the microwave. Stir every 5 seconds until melted. Drizzle the marshmallow fluff over the roll.