Instructions
1. Prepare the Chocolate Cake:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a large bowl, beat the eggs and sugar on high speed until thick, pale, and fluffy (about 5 minutes). Add the vanilla extract.
Gently fold the dry ingredients into the egg mixture in three additions, alternating with the milk. Mix until just combined.
Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
2. Roll the Cake:
While the cake is still warm, dust a clean kitchen towel with cocoa powder. Carefully invert the cake onto the towel and peel off the parchment paper.
Starting at a short end, roll the cake tightly with the towel to form a log. Let it cool completely.
3. Fill the Cake Roll:
Once the cake has cooled, gently unroll it.
Spread the softened strawberry ice cream evenly over the cake, leaving a 1-inch border. Freeze for 10 minutes.
Spread the vanilla ice cream over the strawberry layer. Freeze again for 10 minutes.
Spread the chocolate ice cream as the final layer.
4. Roll and Freeze:
Carefully re-roll the cake, using the towel to guide it. Wrap the cake roll tightly in plastic wrap and freeze for at least 4 hours or until firm.
5. Decorate:
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream over the frozen cake roll. Garnish with chocolate shavings, sprinkles, or fresh strawberries as desired.
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