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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 10 |
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Ingredients:
1/4 cup unsweetened cocoa |
1/4 cup all-purpose flour |
6 large eggs, separated |
2 teaspoons grated orange zest |
3/4 cup sugar |
1 tablespoon fresh orange juice |
4 ounces cream cheese, at room temperature |
8 tablespoons unsalted butter, at room temperature |
2 tablespoons fresh orange juice |
1 tablespoon grated orange zest |
2 cups sifted confectioners' sugar |
pinch of salt |
8 ounces semisweet chocolate, chopped |
3 tablespoons unsweetened cocoa |
3 tablespoons fresh orange juice |
12 tablespoons unsalted butter, at room temperature |
1/4 cup confectioners' sugar |
pinch of salt |
Directions:
1. Make cake: Preheat oven to 325°F. Mist a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment. Sift cocoa and flour together in a small bowl.
2. Beat yolks and zest until thick, 8 minutes. In a separate bowl, beat egg whites until fluffy. Add sugar; beat until glossy and stiff. Fold 1/4 of whites into yolks, then fold in remaining whites. Fold in juice and flour mixture. Do not overmix. Pour batter into pan; spread. Bake until cake springs back when touched, 12 minutes.
3. Sift enough cocoa onto a large kitchen towel to cover it. Invert warm cake onto towel. Carefully peel off parchment. Starting at long end and using towel as a guide, roll up cake and towel. Transfer roll, seam side down, to wire rack.
4. Make filling: Beat cream cheese, butter, juice and zest until creamy. Gradually beat in sugar and salt. Cover; chill until firm but spreadable, 40 minutes.
5. Make frosting: Melt chocolate; cool to room temperature. Mix cocoa, juice and 1 Tbsp. hot water. Beat butter, sugar and salt until fluffy. Mix in chocolate, then cocoa mixture.
6. Assemble cake: Unroll cake; remove towel. Reserve 2 T bsp. filling. Spread remaining filling over cake. Reroll cake. Cover with towel and chill, seam side down, until filling is set, about 30 minutes.
7. Cut cake on a diagonal; removing a 3-inch piece from each end for branches. Spread 1 T bsp. of filling on each piece; press against long side of cake at opposite ends. Frost cake. Draw lines with a fork to resemble bark. Draw circles on branches to look like rings. Chill.
8. Remove cake from refrigerator 1 hour before serving. Sift confectioners' sugar over cake, if desired.
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