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Hot Fudge Ice Cream Cake Roll

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Ingredients
  

Cake

  • nonstick cooking spray
  • 6 large eggs
  • 1 cup sugar
  • 2 tablespoons oil
  • 2 teaspoons vanilla extract
  • ½ cup flour
  • ½ cup cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • Vanilla Ice Cream I used two 28 ounce cartons of Haagen Dazs

Hot Fudge

  • 2 tablespoons butter
  • ⅔ cup heavy cream
  • ½ cup Karo light corn syrup
  • ¼ cup dark brown sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • 4 ounces semi sweet chocolate
  • 2 ounces milk chocolate
  • Preheat the oven to 350°F 180°C. Line a baking sheet with parchment paper and grease with nonstick spray.
  • In a large bowl whisk the eggs until pale and foamy, about 2 minutes.
  • Add the sugar oil, and vanilla. Whisk again until incorporated.
  • Add the flour cocoa powder, baking powder, and salt.
  • Mix with a spatula until combined.
  • Pour the batter onto the baking sheet. Large roasting size jellyroll pan
  • Bake for 12 minutes until the cake is set.
  • Lay out a kitchen towel and sprinkle with cocoa powder.
  • Once the cake is done invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
  • Place in the refrigerator for 1 hour to cool.
  • Place the cake on the counter and unroll.
  • Place ice cream scoops on the cake in an even line starting with chocolate, then the strawberry and vanilla.
  • Smooth each line of ice cream out being careful not to mix the flavors.
  • Tightly roll the cake back up this time without the towel.
  • Freeze the cake for at least 3 hours or overnight.
  • Place the chocolate chips in a medium bowl.
  • Pour the hot cream over the chocolate and stir until melted and smooth.
  • Place the cake on a rack set over a baking sheet.
  • Pour the ganache over the cake in an even layer.
  • Place cake in the freezer for 30 minutes or until the ganache is set.
  • Enjoy!

Instructions
 

Cake

  • Preheat the oven to 350°F.
  • Line a baking sheet with parchment paper and grease with nonstick spray.
  • In a mixer, whisk eggs 2 minutes.
  • Add the sugar, oil, and vanilla.
  • Add the flour, cocoa powder, baking powder, and salt.
  • Mix well to combine.
  • Pour this onto the baking sheet.
  • Bake for 12 minutes until the cake is set.
  • Lay out a kitchen towel and sprinkle with cocoa powder.
  • Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
  • Place in the refrigerator for 1 hour to cool.
  • Place the cake on the counter and unroll.
  • Place ice cream scoops all across the top of the cake.
  • Use an offset spatula to smooth it out.
  • Tightly roll the cake back up, this time without the towel.
  • Freeze the cake for at least 3 hours, or overnight.
  • Serve with powdered sugar and hot fudge.

Hot Fudge

  • Combine the butter, cream, sugar, corn syrup, cocoa, and salt in a small saucepan over medium heat and bring to a simmer.
  • Simmer on low and keep stirring. Do this for 3-5 mins.
  • Once melted, remove heat and stir in the chocolates.
  • Let cool before chilling it.
  • Store in a mason jar in the fridge!
  • To reheat gently microwave.