For The chocholate sponge cake:
½ Cup All-purpose Flour
½ Cup Sifted Unsweetened Coca Powder
¼ tsp. Baking Powder
¼ tsp. Salt
4 Each Eggs; at room temperature
¼ tsp. Cream of Tartar
¾ Cup Granulated Sugar
2 Tbs. Water
1 tsp. Vanilla paste
Powdered Sugar
2 Tbs. Coffee Liqueur or Rum |
For The Mocha butter cream icing:
¼ softened Butter
2 oz. Melted Unsweetened Chocolate
2 Cups Sifted Icing Sugar
2 Tbs. Cold Strong Coffee
1 tsp. Vanilla Paste |
For The whipped Filling:
1 Cup Heavy Cream; beat to soft peaks
¼ Cup Icing Sugar
¼ tsp. Vanilla Paste |
METHOD:
- Preheat the oven to 325º. Line a 15x10 inch jelly roll pan with parchment paper.
- In a small bowl combine the flour, cocoa, baking powder and salt and set aside
- Separate the eggs and place the egg whites and cream of tartar in a large deep bowl of the electric mixer and beat at high speed until the egg whites have formed soft peaks. Gradually beat in ¼ cup of sugar until the whites hold stiff peaks. Set aside
- Using the same beater, beat the egg yolks in another bowl with the remaining ½ cup of sugar until thick and pale in color, roughly 2 minutes at high speed. Beat in the water and the vanilla.
- Add the flour and stir in with the mixer at low speed until just combined. Stir about ¼ of the beaten egg whites to the yolk and flour mixture to lighten it, then add the yolk mixture to the whites and fold gently together thoroughly. Pour the batter into the lined pan and spread evenly.
- Bake about 20 minutes or until the cake springs back when lightly touched. Place on a wire rack to cool a few minutes. Loosen the edges with a spatula, then invert the cake onto a clean tea towel sprinkled with the icing sugar. Remove the pan, peel away the parchment paper and with the long edge closest to you roll the warm cake up in the towel and place on a wire rack to cool completely.
- Now make the Mocha Buttercream icing: Combine all the ingredients and beat until smooth. Adjust consistency with more coffee or icing sugar if needed.
- To make the Whipping Cream filling: Using an electric mixer whip the cream to soft peaks, gradually add the icing sugar and beat until thick enough to spread. Fold in the vanilla paste.
- To assemble: Gently unroll the cake and drizzle with 2 Tbs. of the Coffee Liqueur or Rum. Spread the whipped cream filling and gently roll back up. With a serrated knife trim both ends. Arrange on a serving platter. Spread the mocha buttercream icing to look like bark. Decorate with spearmint candies and small red candy balls for holly, and meringue mushrooms if desired. Using a small sieve sprinkle icing sugar over top to resemble snow. Refrigerate if not serving immediately. Remove from the refrigerator about 10 minutes before serving
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