Ingredients
- For the cake:
- 4 large eggs, yolks and whites separated, room temperature
- 1/2 cup plus 1/3 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Small pinch of salt
- 1/3 cup strong brewed coffee
- 8 ounces dark chocolate (60 %)
- For the filling:
- 1 cup whipping cream, cold
- 1/2 teaspoon vanilla extract
- 1/4 cup powdered sugar
- For the bark:
- 6 ounces dark chocolate (60%)
- 1 tablespoon strong brewed coffee
- 1 tablespoon powdered sugar (optional)
Instructions
- Preheat oven to 350 degrees F.
- Line a 15 inch baking sheet or jelly roll pan with parchment paper leaving excess paper over the edges to lift the cake out of the pan.
- Beat egg whites with an electric mixer, set on high speed, in a large bowl until stiff peaks form.
- Add 1/2 cup sugar, one tablespoon at a time until stiff peaks form.
- In a separate bowl, beat egg yolks and vanilla with an electric mixer set on medium speed for 3 minutes; gradually add the remaining sugar. Beat for 2 minutes or until thickened and lemon-colored.
- Stir flour with cocoa, baking powder, baking soda and salt; gently fold the flour mix into egg yolk mixture alternately with coffee just until mixture is smooth.
- Gently fold chocolate mixture into egg whites; spread batter evenly in prepared pan.
- Bake for 15 minutes or until top springs back when touched lightly in the center.
- Using the paper, gently lift the cake from the pan and onto a board or cooling rack.
- Sprinkle with lightly icing sugar.
- Lay a clean linen towel over cake and a cooling rack or large cutting board on top and flip the cake onto the board.
- Immediately roll cake in towel starting at the narrow end. Place on a wire rack and cool completely.
- While the cake is cooling, melt the 6 ounces chocolate in a microwave safe bowl in 20 second increments, stirring between until melted.
- Take a large piece of parchment paper and spread a thin, even layer of melted chocolate.
- Roll the paper tightly and refrigerate.
- Using an electric beater, whip the whipped cream and vanilla until it starts to thicken.
- Add the powdered sugar in small amounts until the cream is thick.
- Carefully unroll the cooled cake and cut off 1 inch strip from the long end of the cake for the extra branch.
- Spread the whipped cream evenly onto the large and small cake pieces.
- Roll both cakes with the seam-side down.
- Cut the ‘branch’ at an angle so it sits flush against the cake.
- Place both cakes on the surface where they will stay because once it’s decorated it’s very hard to move.
- Remove the rolled up chocolate in parchment paper from the fridge.
- Unroll the paper and the chocolate will break into bark pieces. Place in a bowl and refrigerate.
- Once the cakes are placed, melt the chocolate in the same way as before in the microwave. Once melted stir in the coffee.
- Working in small areas, spread a little of the melted chocolate onto the log and place the chocolate bark pieces in a non-uniform manner until the entire cake and branch is covered.
- Sprinkle lightly with powdered sugar to emulate snow.
Back to Top