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Prep Time: 65 Minutes Cook Time: 15 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries. -Jenny Hughson, Mitchell, Nebraska Ingredients:
5 eggs, separated |
1 cup sugar, divided |
1/2 cup cake flour |
1/4 cup baking cocoa |
1/4 teaspoon salt |
1/2 teaspoon cream of tartar |
mocha cream filling: |
1 cup heavy whipping cream |
1/2 cup confectioners' sugar |
1-1/2 teaspoons instant coffee granules |
mocha buttercream frosting: |
1/3 cup butter, softened |
1/3 cup baking cocoa |
2 cups confectioners' sugar |
1-1/2 teaspoons vanilla extract |
1 tablespoon brewed coffee |
2 to 3 tablespoons 2% milk |
Directions:
1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
2. In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, cocoa and salt; gradually add to egg yolk mixture until blended.
3. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
4. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.
5. In a large bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
6. In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark. Yield: 12 servings.
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