Chocolate Malted Milk Cake Roll

STEP 1

Heat oven to 375°F. Line bottom of 15x10x1-inch baking pan with parchment paper; set aside. 

STEP 2

Arrange clean thin cotton towel (about 34x20 inches) on counter; sprinkle generously with unsweetened cocoa. 

STEP 3

Combine flour, 1/4 cup cocoa, baking powder and salt in small bowl. Set aside.

STEP 4

Combine sugar, eggs and vanilla in large bowl; beat at high speed 5 minutes or until fluffy, thick and pale yellow. Stir melted butter into egg mixture. Gently stir flour mixture into egg mixture until just combined.

STEP 5

Spread evenly into prepared pan. Bake 10-12 minutes or until center springs back when touched. Run knife around edges to loosen sides. Turn hot cake out onto prepared towel; remove parchment paper. Roll up cake in towel, starting at the short end. Set aside to cool completely. 

STEP 6

Beat all filling ingredients in small deep bowl, scraping bowl often, until stiff peaks form. Refrigerate until assembly.

STEP 7

When ready to assemble cake, heat 1/3 cup whipping cream in small saucepan over medium-low heat until bubbles begin forming around edge of pan. Turn off heat. Add chocolate chips, stirring occasionally, until chips are completely melted and ganache is smooth and glossy. Set aside. 

STEP 8

Unroll cake. Spread chilled filling evenly from inside curled part of roll to about 2 inches from opposite end. Gently roll up cake, starting at inside of roll. Place onto serving plate. Carefully pour warm ganache over cake roll, spreading evenly as needed and allowing ganache to run down sides of cake. Immediately sprinkle top with chopped malted milk balls.