• Preheat oven to 350F (180C). Grease and line with parchment paper a 9×13 inch (23x33cm) pan.

Prepare the sponge cake.

• In a small bowl combine the 2 tablespoons of hot milk with cocoa powder and instant coffee powder and mix until well combined. Set aside until ready to use.
• In a medium bowl mix yolks with 2 tablespoons sugar, salt and vanilla extract until creamy and light yellow colored. While mixing incorporate vegetable oil. Alternate adding milk and flour until well combined.
• Divide the yolk mixture, adding about a third (about 90g) into another bowl. Mix it with cocoa mixture.
• In a large bowl whip whites until foamy. Gradually add ¼ cup (50g) sugar and continue whipping until soft peaks form.
• Fold a third of the whipped whites into the cocoa mixture. Fold the rest of the whites into the vanilla mixture. (The batters need to be a bit runny not as stiff as a regular sponge)
• Pour vanilla batter into the prepared pan. Gently pour the cocoa batter on top and spread evenly.
• Use the end of a spoon or knife or a small spatula to create horizontal lines and then vertical ones to create the hurricane effect.
• Bake for about 13-15 minutes until a toothpick inserted into the center comes out clean.
• Remove the pan from the oven and invert the cake onto a parchment paper, and cool completely.

Meanwhile prepare the mocha chocolate ganache.

• Place the chocolate, coffee powder, and cream into a small pan. Melt over low heat and transfer to a clean bowl to cool to room temperature.
• Trim the edges of the sponge. Spread a thin layer of apricot jam.
• Spread ganache on top.
• Roll the sponge gently using the parchment paper. Refrigerate for at least 30 minutes to set.

Meanwhile, prepare chocolate shards.

• Melt 1.5 oz (45g) white chocolate over bain-marie. Remove from heat and add remaining chopped white chocolate for tempering. Stir until melted.
• Spread chocolate evenly into a thin layer on a parchment paper. Dust with instant coffee powder and refrigerate until set. Break or cut into shards and keep refrigerated until ready to use.
• Cut the ends of the roll and transfer it to a serving platter. Dust with cocoa powder. Decorate the roll with white chocolate shards. Cut into slices and enjoy!!