Hot Fudge Ice Cream Cake Roll

Step 1

Preheat the oven to 350°F.

Step 2

Line a baking sheet with parchment paper and grease with nonstick spray.

Step 3

In a mixer, whisk eggs 2 minutes.

Step 4

Add the sugar, oil, and vanilla.

Step 5

Add the flour, cocoa powder, baking powder, and salt.

Step 6

Mix well to combine.

Step 7

Pour this onto the baking sheet.

Step 8

Bake for 12 minutes until the cake is set.

Step 9

Lay out a kitchen towel and sprinkle with cocoa powder.

Step 10

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.

Step 11

Place in the refrigerator for 1 hour to cool.

Step 12

Place the cake on the counter and unroll.

Step 13

Place ice cream scoops all across the top of the cake.

Step 14

Use an offset spatula to smooth it out.

Step 15

Tightly roll the cake back up, this time without the towel.

Step 16

Freeze the cake for at least 3 hours, or overnight.

Step 17

Serve with powdered sugar and hot fudge.

Step 18

Combine the butter, cream, sugar, corn syrup, cocoa, and salt in a small saucepan over medium heat and bring to a simmer.

Step 19

Simmer on low and keep stirring. Do this for 3-5 mins.

Step 20

Once melted, remove heat and stir in the chocolates.

Step 21

Let cool before chilling it.

Step 22

Store in a mason jar in the fridge!

Step 23

To reheat gently microwave.