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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Ingredients:
5 eggs separated |
3 1/4 cup(s) powdered sugar sifted and divided |
3/4 cup(s) cocoa sifted and divided |
1 cup(s) whipping cream chilled |
1 tablespoon(s) instant coffee granules |
4 tablespoon(s) butter chilled |
2 tablespoon(s) milk |
1 teaspoon(s) vanilla extract |
1 egg yolk |
1 ounce(s) unsweetened chocolate square |
Directions:
1. EARLY IN DAY OR DAY AHEAD:
2. Grease 151/2 by 101/2 jelly-roll pan; line bottom of pan with waxed paper; grease and flour paper.
3. Preheat oven to 400°F. In large bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in 1/2 cup confectioners' sugar; beat until stiff peaks form.
4. In small bowl with mixer at high speed, beat egg yolks until thick. At low speed, beat in 1/2 cup confectioners' sugar and 3 tablespoons cocoa, occasionally scraping bowl. Fold yolk mixture into whites. Spread batter in pan; bake 15 minutes or until top springs back when touched.
5. Sprinkle towel with some cocoa. Invert cake onto towel; peel off paper. Starting at narrow end, roll cake with towel, jelly-roll fashion; place, seam-side down, on rack to cool.
6. Meanwhile, prepare Mocha Filling and Butter Cream.
7. MOCHA FILLING: In small bowl with mixer at medium speed, beat whipping cream, 1/4 cup confectioners' sugar, 1/2 cup cocoa, and instant coffee granules until stiff peaks form. Refrigerate until ready to spread on cake.
8. BUTTER CREAM: In large bowl, beat two cups confectioners' sugar, butter, milk, one teaspoon vanilla extract, and egg yolk until good spreading consistency. Set aside 3/4 cup of vanilla Butter Cream. Add chocolate to large bowl and beat until smooth.
9. Unroll cake; spread top with Mocha Filling. Starting at same narrow end, roll cake without towel. Place cake seam-side down on platter. With a very sharp knife, cut through cake diagonally about 3 from an end. Fit end of short piece against the cake to form a forked log. Spread chocolate Butter Cream over cake (not the ends). Spread vanilla Butter Cream carefully on the ends. With fork tines, swirl chocolate Butter Cream to create the appearance of bark.
10. Chill, uncovered, until frosting firms, about 50 minutes.
11. Serve, or cover lightly but airtight, and chill up to 2 days. To serve, unwrap and slice cake into rounds. Makes 14 servings.
12. Optional: Garnish with meringue mushrooms and using green frosting, pipe a vine and leaves or sprinkle with chopped pistachios.
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