- Preheat the oven to 350°F. Line a jelly roll pan with parchment paper and spray with non-stick vegetable oil spray.
- To make the cake: In a large bowl, beat the eggs until thick and pale, then beat in the sugar, salt, and extracts.
- Sift together the flour, cocoa, and baking powder, and fold gently into the egg mixture. Whisk together the oil and buttermilk and fold in, stirring just until combined.
- Spread the batter onto the pan and smooth with a spatula. Bake the cake for 10 to 12 minutes, until the top springs back when pressed gently.
- Remove the cake from the oven, let it cool in the pan for 1 to 2 minutes, then loosen the edges with knife. Turn out onto a tea towel lightly dusted with confectioners' sugar (or onto a piece of parchment), roll up loosely (starting with a short end), and let cool completely.
- To make the filling: Stir together the cream and chocolate extract in a large bowl. Mix the sugar and ClearJel, then sprinkle over the cream. Whip on high speed until soft peaks form, and fold in the grated chocolate. Refrigerate until needed.
- To make the glaze: Gently heat all of the ingredients until the chocolate is melted and the mixture is smooth. Cool for 10 to 15 minutes to thicken slightly.
- To finish the cake: Unroll the cake and spread it with the filling. Re-roll, and place seam-side down on a serving plate. Trim the edges for a clean appearance. Drizzle with chocolate glaze, using a spoon or a squeeze bottle.
- Serve the cake immediately, or refrigerate until ready to serve, up to 24 hours. Freeze for longer storage.
Tips from our Bakers
- Instant ClearJel stabilizes the whipped cream. If you choose not to use it, prepare the filling and finish the cake just before serving.
- If the glaze gets too thick for a squeeze bottle, gently reheat the glaze-filled bottle by setting it in hot water.