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1.
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Position the rack in the center of the oven and preheat the oven to 350 degrees.
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Butter or coat with vegetable spray a baking tray, 12 x 17 x 2 inches.
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Line with parchment paper and then spray the paper.
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Set aside.
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2.
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Sift together 1 cup of the sugar, the flour, cocoa, baking powder, baking soda, and salt.
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Set aside.
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3.
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In the large bowl of an electric mixer fitted with a paddle or beaters, beat the egg yolks at high speed.
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Turn the machine to low and pour in the oil, water, and vanilla.
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Gradually add the sifted ingredients and, when almost incorporated, turn the speed to medium and beat until well combined.
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4.
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In another clean large bowl, with whip or clean beaters, whip the 6 egg whites until soft peaks form.
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Start on medium speed and raise the speed as the peaks begin to form.
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Gradually pour in the remaining 1/2 cup sugar and continue to whip until the whites are shiny and firm, but not stiff.
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With a rubber spatula, fold one-quarter of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
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5.
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Scrape into the prepared pan and spread with an offset spatula, smoothing and leveling the top.
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Bake until the edges of the cake pull away from the pan and the cake springs back when lightly pressed, 25 to 30 minutes.
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Cool on a rack.
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6.
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When completely cool, place the pan on a firm surface.
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With a sharp knife, cut around the outside edges of the entire cake, separating the cake from the pan.
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Sprinkle 2 tablespoons of granulated sugar over the surface of the cake (to prevent sticking when you invert the cake).
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Invert a second baking tray on the top of the cake and flip the cake over onto the second tray.
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Carefully peel off the parchment paper, turn the paper over, and place back on the cake.
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Invert the cake and the paper so that the paper is on the baking tray and the sugared side is on top.
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You are now ready to spread the filling onto the cake.
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7.
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Fill and roll the cake: Place the cake with one of the 17-inch sides directly in front of you.
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Using your spatula, spread 11 2 cups of the Chocolate-Hazelnut Mousse over the surface of the cake to the edge of three of the sides, leaving about a 1-inch space along the one side directly in front of you (see photo).
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Level the filling.
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Refrigerate the remaining mousse, covered.
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8.
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Starting with the 17-inch side in front of you, using the parchment paper to help you, roll the cake toward the opposite side, completely enclosing the filling (see photo).
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Make certain that you do not roll the paper into the cake.
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Tuck the paper around the rolled cake to secure (see photo).
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Leave the cake on the pan and refrigerate until the filling is firm, at least 2 hours, up to overnight.
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9.
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To serve, remove the cake from the refrigerator and unroll out of the paper onto a firm surface.
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Using a long serrated knife, cut a 2-inch diagonal piece off each end.
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With a #3 star tip fitted into a pastry bag, pipe 10 or 12 rosettes of mousse spaced evenly across the tip of the cake.
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Dust with sifted confectioners' sugar.
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Carefully transfer to a serving platter and refrigerate until needed.
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When ready to serve, cut into 10 or 12 portions.
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Pass the remaining mousse.
