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Chocolate Cake
6 eggs, separated 6
1 cup granulated sugar 250 mL
1 tsp vanilla 5 mL
1/4 cup all-purpose flour 50 mL
1/2 cup unsweetened cocoa powder 125 mL
Mocha Cream
1 tbsp instant coffee granules 15 mL
1 tbsp boiling water 15 mL
2 cups whipping cream 500 mL
2/3 cup icing sugar 150 mL
1 tbsp coffee liqueur (optional) 15 mL
Garnish
Chocolate shavings
Chocolate Cake
Line bottom of 15- x 11-inch /2L jelly roll pan with parchment paper; grease parchment paper and sides of pan.
In bowl, beat together egg yolks and 1/2 cup/125 mL of the sugar until light and fluffy; blend in vanilla. Stir in flour and all but 1 tbsp/15 mL of the cocoa; beat until mixed.
In separate bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar, beating until stiff peaks form. Fold into batter. Pour into prepared pan and bake in 325°F/60°C oven for about 25 minutes. Loosen cake around edges. Sift remaining cocoa over cake.
Cover cake with tea towel, then turn cake over and carefully remove jelly roll pan and parchment paper. Trim any crusty edges. While hot, roll up cake in towel, starting from long side. Let cool.
Cake can be prepared ahead to this point, wrapped in foil and frozen. Thaw before continuing with recipe.
Mocha Cream
In cup, dissolve coffee in boiling water; let cool. In bowl, beat together cream and icing sugar until stiff; blend in dissolved coffee and liqueur, if using.
To assemble
Unroll cake; spread with two-thirds of the Mocha cream. Roll up cake. Place on serving platter seam side down; frost with remaining Mocha Cream and garnish with chocolate shavings. Refrigerate until ready to serve.
Chef's Note
This dessert is always a hit during the holiday season.
6 eggs, separated 6
1 cup granulated sugar 250 mL
1 tsp vanilla 5 mL
1/4 cup all-purpose flour 50 mL
1/2 cup unsweetened cocoa powder 125 mL
Mocha Cream
1 tbsp instant coffee granules 15 mL
1 tbsp boiling water 15 mL
2 cups whipping cream 500 mL
2/3 cup icing sugar 150 mL
1 tbsp coffee liqueur (optional) 15 mL
Garnish
Chocolate shavings
Chocolate Cake
Line bottom of 15- x 11-inch /2L jelly roll pan with parchment paper; grease parchment paper and sides of pan.
In bowl, beat together egg yolks and 1/2 cup/125 mL of the sugar until light and fluffy; blend in vanilla. Stir in flour and all but 1 tbsp/15 mL of the cocoa; beat until mixed.
In separate bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar, beating until stiff peaks form. Fold into batter. Pour into prepared pan and bake in 325°F/60°C oven for about 25 minutes. Loosen cake around edges. Sift remaining cocoa over cake.
Cover cake with tea towel, then turn cake over and carefully remove jelly roll pan and parchment paper. Trim any crusty edges. While hot, roll up cake in towel, starting from long side. Let cool.
Cake can be prepared ahead to this point, wrapped in foil and frozen. Thaw before continuing with recipe.
Mocha Cream
In cup, dissolve coffee in boiling water; let cool. In bowl, beat together cream and icing sugar until stiff; blend in dissolved coffee and liqueur, if using.
To assemble
Unroll cake; spread with two-thirds of the Mocha cream. Roll up cake. Place on serving platter seam side down; frost with remaining Mocha Cream and garnish with chocolate shavings. Refrigerate until ready to serve.
Chef's Note
This dessert is always a hit during the holiday season.
