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.
