For the cake

1. Preheat the oven to 375℉. Spray a jelly roll pan (15” x 10” or “11 x 14”) with cooking spray and line the bottom with parchment.
2. In a very clean bowl of a stand mixer using the whip attachment, whisk the egg whites until foamy. Add in the cream of tartar and whip on high speed until medium peaks form (about 60-90 seconds). When the whisk is removed from the whipped eggs and held upright, the peak of the egg whites should droop over. Set the whipped egg whites aside.
3. In another bowl, whisk together the egg yolks and granulated sugar until lightened in color and fluffy, about 4 minutes (you’ll notice after 2 minutes the color changed, but keep whipping until it grows in volume). Mix in the oil, milk, and vanilla extract until just combined.
4. Sift the flour, cocoa powder, espresso powder, baking soda, and salt over the egg yolk mixture and stir until just combined.
5. Using a spatula, fold the whipped egg whites into the batter in 3 stages. Making sure to fold them in gently to avoid deflating the egg whites, and just until no more streaks of white remain.
6. Pour the batter into the prepared pan and spread it out evenly. Place in the center rack of your oven and bake until lightly browned and it springs back when gently pushed, about 12-15 minutes.
7. While the cake is baking, lay out a clean tea towel (not terry cloth) and coat it in a heavy dusting of powdered sugar.
8. Let the cake cool in the pan for no longer than 3 minutes before running a knife along the edges and turning it out onto your powdered sugar cloth. Remove the parchment. Roll up the cake starting from a short side, keeping the roll nice and tight. Let cool at room temperature for 1 hour before filling.

Make the filling

1. Beat cream cheese or mascarpone until smooth and free of lumps. Very slowly incorporate the heavy cream, a couple of tablespoons at a time, to turn the cream cheese to a liquid consistency and help eliminate lumps. Then add the remaining heavy cream and vanilla extract. Beat at a high speed until soft peaks form, add the powdered sugar, and beat until stiff peaks form.

Fill the cake

1. Gently unroll the cake and fill with filling, starting in the center of the roll with a slightly larger amount where the roll will start, and then spreading the rest of the filling evenly over the cake roll. Roll the cake back up, being sure not to squish the frosting out as you roll.
2. Wrap the cake tightly in plastic wrap and chill in the fridge for at least 2 hours.

For the ganache

1. Remove the cake from the fridge, unwrap, and place on a rimmed baking sheet with a wire rack placed in the middle. Make the ganache by placing the chocolate and corn syrup in a small bowl and heating the cream until just simmering. Pour the hot cream over the chocolate and let sit for 1 minute. Whisk together until smooth and completely combined.
2. Pour warm ganache over the cake. Place the covered cake into the fridge to set the ganache, about 30 minutes to 1 hour.
3. When ready to serve, trim off the ends with a large serrated knife. Slice into 1-2” slices.