Ingredients:

  • 15.25 oz chocolate cake mix
  • 0.5 cup water
  • 0.33 cup vegetable oil
  • 4 large eggs
  • 2 tbsp unsweetened cocoa powder
  • 1.5 cups heavy whipping cream
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 0.75 cup heavy whipping cream

Instructions:

  1. Preheat oven to 350°F and line a 10x15 inch jelly roll pan with parchment paper, leaving a 1-inch overhang.
  2. Combine cake mix, water, oil, and eggs in a mixer. Beat on medium-high speed for 2 minutes to incorporate air and develop structure.
  3. Spread batter evenly into the prepared pan. Bake for 12 minutes until the sponge springs back when touched.
  4. Immediately invert the hot cake onto a clean kitchen towel heavily dusted with cocoa powder. Peel off parchment and roll the cake and towel together from the short end. Cool for 1 hour 30 mins until no heat remains in the center.
  5. Prepare the filling by whipping 1.5 cups heavy cream, powdered sugar, vanilla, and salt until stiff peaks form.
  6. Gently unroll the cooled cake, spread the cream filling to within 1/2 inch of the edges, and re-roll tightly without the towel.
  7. Make the ganache by heating 0.75 cup heavy cream and pouring it over chocolate chips; let sit for 5 minutes then whisk until glossy. Chill slightly until spreadable, then frost the log and use a fork to create a bark texture.