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Chocolate whipped cream
Preheat your oven to 450 degrees F (230 degrees C) and place the oven rack in the center of your oven. Butter, or spray with a nonstick vegetable spray, a 17x12 inch (43x30 cm) baking pan, line it with parchment paper, and then butter and flour the paper (or spray with a nonstick vegetable/flour spray).
In a bowl, whisk the flour with the cornstarch, cocoa powder, and salt.
Remove 1 tablespoon (15 grams) of the granulated white sugar called for in the recipe and set it aside. It will be added to the whipped egg whites.
Place the two eggs and three egg yolks, along with the remaining granulated white sugar and vanilla extract, in the bowl of your electric mixer, fitted with the whisk attachment (can use a hand mixer). Beat on high speed until the mixture is thick, pale yellow, and fluffy (about five minutes).
Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.
In a clean bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, on medium low speed, until soft peaks form. On high speed, gradually add the one tablespoon (15 grams) sugar and beat until stiff peaks form.
Gently fold a little of the whites into the batter to lighten it, and then fold in the rest of the whites.
Pour the batter into your prepared pan, spreading evenly with an offset spatula or back of a spoon. Bake for about 6 - 8 minutes, or until set.
Immediately upon removing the cake from the oven, sprinkle the top of the cake with some powdered sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle the top of the cake with powdered sugar, and gently roll up the sponge cake, with the towel. Place on a wire rack to cool.
For the Chocolate Frosting: Place the chopped chocolates in a medium sized heatproof bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and stir gently until smooth. Set aside until it thickens to spreading consistency.
For the Chocolate Whipped Cream: In a large mixing bowl, fitted with the whisk attachment, place the whipping cream, vanilla extract, sugar, and cocoa powder and whisk to combine. Then beat the mixture, on high speed, until stiff peaks form.
Once the cake has cooled, unroll, spread with the cream and then gently roll the cake back into a log shape.
Cut about a 1 - 1 ½ inch (2.5 - 3.75 cm) diagonal slice from one end of the cake and, using a little of the frosting, attach it to one side of the cake. Cut a slice straight across the cake and again, use a little of the frosting, attach it to the other side of the cake.
Frost the top and sides of the cake with the remaining frosting. Cover and place in the refrigerator until serving. Dust the top with powdered sugar before serving and decorate with meringue mushrooms, if using.