Chocolate Roll Snack Cakes
INGREDIENTS
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For the chocolate sponge cake:
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2 ounces Dutch-processed cocoa powder
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2 ounces hot water
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1 1/2 teaspoons vanilla extract
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2 tablespoons unsalted butter, soft at room temperature
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5 ounces sugar, divided
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4 ounces egg yolks
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7 ounces egg whites (from about 6 large eggs)
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cocoa powder, for dusting
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For the mascarpone vanilla bean whipped cream and dark chocolate glaze:
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8 ounces heavy cream
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4 ounces mascarpone cheese
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1 ounce sugar
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1 teaspoon vanilla extract
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1 vanilla bean, split lengthwise and seeds scraped
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8 ounces 60% to 70% dark chocolate
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6 ounces unsalted butter
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1 teaspoon honey
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