the cake is wrapped around alternating stripes of chocolate topping and a whipped bittersweet chocolate mousse for not only great flavor but a striking presentation also. confirm to actually chill your fillings before whipping--overnight would be best--or they will not plump up properly. This takes a while and patience to make--so plan ahead when making this cake! Serve with additional topping, if desired. chocolate topping Filling:

1 ½ cups chocolate chips (such as Ghirardelli®)

1 ½ cups cream, divided

Whipped bittersweet chocolate Mousse Filling:

1 cup bittersweet chocolate chips (such as Ghirardelli® 60% Cacao Baking Chips)

1 ½ cups cream, divided

Chocolate Cake Roll:

4 egg yolks, at a temperature

⅓ cup firmly packed dark sugar

2 tablespoons unsalted butter, melted and cooled

2 tablespoons strongly brewed black coffee, cooled

1 ½ teaspoons vanilla

½ cup all-purpose flour

⅓ cup of chocolate

½ teaspoon leaven

½ teaspoon bicarbonate of soda

¼ teaspoon salt

4 egg whites, at a temperature

¼ cup white sugar

1 tablespoon chocolate, or as required

Directions

Instructions Checklist

Step 1
Place chocolate chips and 3/4 cup cream for chocolate filling during a medium microwave-safe bowl. Microwave on 50% power until chocolate is totally melted and cream is fully incorporated, about 2 minutes, stopping to stir every 30 seconds. put aside and permit to chill to temperature, 10 to twenty minutes. Place into the refrigerator until completely chilled, a minimum of 4 hours, to overnight.

Step 2

Meanwhile, place bittersweet chocolate chips and 3/4 cup cream for bittersweet chocolate filling into another medium microwave-safe bowl. Microwave on 50% power until chocolate is melted and cream is fully incorporated, about 2 minutes, stopping to stir every 30 seconds. put aside and permit to chill to temperature, 10 to twenty minutes. Place into the refrigerator until completely chilled, a minimum of 4 hours, to overnight.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Line a 12x17-inch baking sheet with parchment paper. Grease the pan and parchment.

Step 4

Combine egg yolks and sugar during a large bowl. Beat at medium-high speed until mixture is light and creamy, about 2 minutes. Mix in butter, coffee, and vanilla.

Step 5

Sift flour, 1/3 cup cocoa, leaven, bicarbonate of soda, and salt together during a small bowl. increase ingredient mixture; mix until just combined.

Step 6

Beat egg whites during a separate clean, dry, large bowl with clean, dry beaters on high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly. still, beat until the mixture is glossy and stiff peaks form. Fold 1/3 of the albumen mixture gently into the yolk mixture until just combined. Fold in remaining albumen s gently until no streaks of egg white remain. don't overmix.

Step 7

Pour batter into the prepared pan and gently spread evenly.

Step 8

Bake within the preheated oven until cake springs back lightly when touched, about 10 minutes. don't overbake.

Step 9

While the cake is baking, prepare a bit of parchment paper that's slightly larger than the baking pan. Sprinkle lightly with remaining chocolate.

Step 10

Remove cake from the oven and run a knife around the edges of the pan to loosen the cake. Invert the cake quickly and punctiliously, because the pan is going to be hot, onto the cocoa-sprinkled parchment paper. Remove the piece of parchment the cake baked on and discard. Working quickly, roll the cake and cocoa-sprinkled paper up together, ranging from the narrow end. Set the cake seam-side down on a wire rack to chill completely, 1 to 2 hours.

Step 11

While cake cools, finish the fillings. Remove the white and bittersweet chocolate from the refrigerator. The chocolate is going to be soft-set. Whip the chocolate, beginning on low speed and dealing up to medium-high, until light and fluffy, 1 to 2 minutes. Pour in remaining 3/4 cup of cream, and beat on medium-high speed until mixture has the feel of topping, 1 to 2 minutes. Place chocolate topping into a piping bag or zip-top bag with a 1/2-inch hole dig a corner. Keep refrigerated until able to use it.