Ingredients

The following ingredients have 7 Servings
  • 3/4 cup flour
  • 3/4 cup brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 4 egg whites & yolks (separated)
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 cup butter (+ more for greasing)
  • 2 cups powdered sugar
  • 1 cup marshmallow fluff
  • 1 teaspoon cream of tartar (optional)
  • 1 teaspoon meringue powder
  • 1/4 cup water
  • 3 XL Hershey chocolate bars
  • 3 tablespoons shortening

Instruction

  • Preheat the oven to 350°F. In a stand mixer with a whisk attachment, beat the egg whites on high speed until white and foaming. Slowly add the white sugar, one tablespoon at a time until stiff peaks form or about five minutes. Add the brown sugar and stir until the sugars have become completely incorporated.
  • Add the yolks and butter and beat on high until blended, then add the flour, baking powder, and cocoa a few tablespoons at a time, until a smooth batter forms.
  • Butter a jelly roll pan and then line it with parchment paper and butter the top of the parchment as well. Pour the batter onto the pan and spread out into an even 1/4 inch across the pan.
  • Bake for 15 minutes or until the cake is pulling away from the sides and is puffed up evenly. Remove from the oven and let cool for about 10 minutes. While the cake is cooling, prepare another jelly pan by laying a towel over the pan, and a piece of parchment on top.
  • Place the second pan over the first (so the parchment on the second pan is on top of the cake, followed by the towel, then the pan) and flip the pans so the cake falls onto the second pan. Gently remove the first piece of parchment and let the cake cool completely.
  • As the cake is cooling, use a hand mixer to whip together the confectioners sugar, marshmallow fluff, cream of tartar, and meringue powder with the water. Use a much water as needed to create a sticky, but not runny, cream filling. Add more powdered sugar if it is too thin, and more water if it is too thick.
  • Spread the filling across the cooled cake all the way to the edges. Lift the edge of the parchment paper and gently fold the end of the cake into itself, then continue the roll into a cylinder shape. Tightly roll the cake in parchment paper, then place in the refrigerator for 8+ hours or overnight, until the cake is chilled through.
  • When ready to add the chocolate topping, melt together the Hershey's chocolate bars with the shortening. Melt in 30 second intervals and stir between until the chocolates are completely melted.
  • Place parchment on a jelly roll pan and place a cooling rack on top. Unwrap the cake carefully and trim the ends. Center the cake on the top of the cooling rack.
  • Pour the melted chocolate over the cake. Use the parchment that is lining the pan to funnel excess chocolate back into the pouring cup, and repeat until the chocolate has been poured over the cake several times.
  • Chill the cake until the chocolate has hardened again, then serve cold or room temperature. Serve and enjoy!