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1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch jelly roll pan with 1 teaspoon butter and line with parchment paper. Grease parchment paper with 1 teaspoon butter.
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2
Whisk flour, cocoa powder, and salt together in a small bowl.
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3
Combine egg yolks, 1/4 cup confectioners' sugar, and vanilla extract in a bowl; beat with an electric mixer on medium-high speed until pale yellow, 3 to 4 minutes.
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4
Clean the beaters of the electric mixer. Beat egg whites in a bowl on medium-high speed until foamy, 1 to 2 minutes. Gradually add 1/2 cup confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes more.
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5
Fold egg yolk mixture gently into the egg whites. Fold flour mixture in gradually until batter is smooth.
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6
Pour batter into the prepared jelly roll pan and spread evenly with an offset spatula.
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7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 10 minutes. Let cool, about 30 minutes.
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8
Combine 1 cup heavy cream, 3 tablespoons confectioners' sugar, and sour cream in a bowl; blend with an electric mixer on medium-high speed until stiff, 1 to 2 minutes.
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9
Turn the jelly roll pan so the shorter side faces you. Spread whipped cream over the cake, leaving a 2-inch border at the top. Roll up cake toward the uncovered border, letting the parchment paper fall away as you roll. Place roll seam-side down on a serving platter.
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10
Place 1/2 cup heavy cream in a small saucepan over medium-low heat until warmed through, 3 to 5 minutes. Remove from heat and stir in chocolate chips. Let stand until chocolate softens, about 3 minutes. Stir with a spatula or wooden spoon until ganache is smooth and creamy.
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11
Drizzle chocolate ganache over rolled cake. Let stand until set, about 5 minutes. Run a fork through the ganache to create a tree bark effect.
