Colorful Galaxy Roll (Print Version)

# Ingredients:

→ Cake Roll

01 - 2 tablespoons buttermilk
02 - 2 tablespoons vegetable oil
03 - ¾ cup granulated sugar
04 - 4 large eggs, at room temperature
05 - ½ teaspoon salt
06 - 1 teaspoon apple cider vinegar
07 - 1 cup all-purpose flour
08 - Gel food coloring (teal, black, purple, and blue)
09 - 1 teaspoon baking powder
10 - 1 teaspoon vanilla extract

→ Cream Cheese Filling

11 - 1 cup powdered sugar
12 - 4 oz cream cheese, softened (half a block)
13 - 2 cups whipped topping (such as Cool Whip)

→ Chocolate Ganache

14 - ½ cup heavy cream
15 - Colorful sprinkles for garnish
16 - Black gel food coloring
17 - 1 cup semi-sweet chocolate chips

# Instructions:

01 - Set the oven to 350°F. Line a jelly roll pan (15x10-inch) with parchment paper and coat with non-stick spray. Spread a kitchen towel out on a counter, sprinkle it heavily with powdered sugar, so hot cake doesn't stick when rolled.
02 - Stir the flour, baking powder, and salt in a smaller mixing bowl. Use a big bowl to beat the eggs for 3 minutes on high speed until they look pale yellow. Gradually beat in the sugar, then mix in oil, buttermilk, apple cider vinegar, and vanilla. Slowly blend in the dry mix until just combined.
03 - Split the batter equally into 4 bowls. Stir in black, teal, purple, and blue gel colors, one for each bowl. Alternate drizzle the mixes into the prepared pan to make a swirly design. Drag a toothpick through the batter to add more swirls, if you'd like.
04 - Bake for 12-13 minutes until the cake bounces back when you touch it. Flip the hot cake over onto the powdered sugar-covered towel. Take off the parchment paper, then roll it up with the towel starting from the short edge. Let it cool fully on a wire rack.
05 - Beat powdered sugar and cream cheese together for 1-2 minutes until fluffy. Use a spatula to gently fold in the whipped topping until smooth.
06 - When cool, gently unroll the cake. Spread the filling evenly across the cake, leaving about a ½-inch gap along all the edges. Roll it back up, but leave out the towel this time, and put it seam-side down on a tray. Chill for at least 30 minutes until firm.
07 - Put chocolate chips into a heat-safe bowl. Warm the cream in a small saucepan until it’s almost boiling, then stir in the black food color. Pour the warm cream over the chocolate and let it rest for 1-2 minutes. Stir it until smooth and let it cool down to room temp.
08 - Place the chilled roll on a wire rack with a tray underneath to catch drips. Pour ganache on top, spreading it evenly with a spatula. Quickly sprinkle on decorations before it sets. Put it back in the fridge for at least 20 minutes before slicing.

# Notes:

01 - Roll the hot cake up right away to stop it from cracking.
02 - Keep the roll chilled longer for neater slices.
03 - Store leftovers in the fridge with a cover for up to 3 days.

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