Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
2. Step
In a large bowl, whisk the eggs until pale and foamy, about 2 minutes.
3. Step
Add the sugar, oil, and vanilla. Whisk again until incorporated.
4. Step
Add the flour, cocoa powder, baking powder, and salt.
5. Step
Mix with a spatula until combined.
6. Step
Pour the batter onto the baking sheet.
7. Step
Bake for 12 minutes until the cake is set.
8. Step
Lay out a kitchen towel and sprinkle with cocoa powder.
9. Step
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.
10. Step
Place in the refrigerator for 1 hour to cool.
11. Step
Place the cake on the counter and unroll.
12. Step
Place ice cream scoops on the cake in an even line, starting with chocolate, then the strawberry and vanilla.
13. Step
Smooth each line of ice cream out, being careful not to mix the flavors.
14. Step
Tightly roll the cake back up, this time without the towel.
15. Step
Freeze the cake for at least 3 hours, or overnight.
16. Step
Place the chocolate chips in a medium bowl.
17. Step
Pour the hot cream over the chocolate and stir until melted and smooth.
18. Step
Place the cake on a rack set over a baking sheet.
19. Step
Pour the ganache over the cake in an even layer.
20. Step
Place cake in the freezer for 30 minutes, or until the ganache is set.
