For the chocolate glaze:

8 ounces dark chocolate chips (about 1 1/2 cups)

1/2 cup vegetable shortening

Make the cake

1. Let the 8 tablespoons unsalted butter and 1/2 cup vegetable shortening for the filling sit out at room temperature while you bake the cake.

2. Arrange a rack in the middle of the oven and heat the oven to 350 F. Coat a rimmed 12-by-17-inch rimmed baking sheet (or jelly roll pan) with cooking spray. Line with a sheet of parchment paper, then coat the parchment with cooking spray.

3. Separate 4 large eggs: Place the yolks in a large bowl and the whites into a medium bowl or the bowl of a stand mixer. Add 1/2 cup of the granulated sugar to the yolks and 1/4 cup of the granulated sugar to the whites.

4. Place 2 ounces dark chocolate chips (about 1/2 cup) and 4 tablespoons unsalted butter in a small microwave-safe bowl. Microwave on high in 2 (30-second bursts) until the chocolate and butter are mostly melted (a few small bits are fine). Add 1 teaspoon espresso powder and 1 teaspoon vanilla extract and stir to combine. Set aside to cool.

5. Place 3/4 cup all-purpose flour, 1/4 cup dark cocoa powder, 1 teaspoon baking powder and 1/2 teaspoon kosher salt in a small bowl; whisk to combine.

6. Using the same whisk, whisk the egg yolks and sugar together until lightened in color. Add the melted chocolate mixture and whisk to combine.

7. Whip the egg whites and sugar with an electric hand mixer or stand mixer with the whisk attachment on high speed to medium peaks, about 6 minutes. Fold the egg whites into the chocolate mixture in 3 additions, folding until just a few streaks of white remain before adding the next. Add the flour and cocoa mixture and fold to combine. A few lumps are OK.

8. Transfer the batter to the baking sheet and spread into a thin, even layer that reaches to the edges of the pan. Bake until the cake is puffed, the edges are set, and the center springs back when lightly pressed, 10 to 12 minutes.

9. Let the cake cool for 3 minutes. Carefully use the parchment paper to slide the cake out onto a clean lint-free kitchen towel. Sprinkle the top of the cake evenly with the remaining 1 tablespoon granulated sugar. Working quickly and carefully and starting at a short end, roll the cake and parchment paper up into a tight roll. Use the towel to guide the cake into the roll and to make the cake easier to handle. Wrap the rolled cake completely in the towel.

10. Let the cake cool for 1 hour at room temperature. Meanwhile, make the filling and the glaze.

Make the filling

1. Place the 8 tablespoons butter, 1/2 cup shortening, and 7 ounces marshmallow fluff in a large bowl and beat with an electric hand mixer on high speed until smooth.

2. Add 3 cups powdered sugar and carefully beat on low speed until combined. Increase the speed to high and beat until fluffy, about 5 minutes.

Make the glaze

1. Place 8 ounces dark chocolate chips (1 1/2 cups) and 1/2 cup vegetable shortening in a medium microwave-safe bowl. Microwave on high for 1 minute, then stir to combine. If the chocolate chips are not fully melted, microwave for 30 seconds more. Let cool to room temperature.

Assemble the cake

1. Carefully unroll the cake. Dollop the filling onto the center of the cake and spread it into a thin, even layer, leaving a 1/4-inch border.

2. Gently reroll the cake, tucking the short end into the frosting and using the parchment to gently ease the cake up over itself and creating a tight roll. Keep the parchment under the cake to help you move it.

3. Trim 1/2-inch of the cake roll from both ends with a serrated knife before glazing if desired. Carefully transfer the cake with the parchment paper to a wire rack, then gently slide the cake off the parchment onto the rack seam-side down. Position the used parchment under the rack to catch the excess glaze. Pour the room temperature glaze evenly over the cake, including the ends.

4. Refrigerate the cake for 30 minutes before serving. Use a warm serrated knife to cut through the glaze and cake and get those beautiful spirals.

Recipe notes: The cake keeps well in the fridge for up to three days, tightly wrapped and refrigerated. Let sit at room temperature for 30 minutes before serving.

(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)