Ingredients Jump to Instructions ↓

  1. 5 eggs, room temperature, separated

  2. 2/3 cup sugar

  3. 2 tablespoons all-purpose flour

  4. 3 tablespoons baking cocoa FILLING:

  5. 2 tablespoons plus 1-1/2 teaspoons all-purpose flour

  6. 1/2 cup milk

  7. 1/2 cup sugar

  8. 1/2 cup butter, softened

  9. 1/2 teaspoon vanilla extract

  10. 1/2 cup chopped walnuts, optional MOCHA BUTTER CREAM FROSTING:

  11. 1 cup butter, softened

  12. 1/2 cup confectioners' sugar

  13. 1 tablespoon baking cocoa

  14. 1 teaspoon strong brewed coffee Confectioners' sugar, optional Chopped nuts, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat egg yolks at high speed until light and fluffy. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. In another bowl, beat egg whites until soft peaks form; fold into batter. mix until no streaks of white remaining. Grease a 15-in. x 10-in. x 1-in. baking pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan. Bake at 350° for 15 minutes or until cake springs back when touched lightly. Cover with waxed paper and cool completely on wire rack. Remove paper; invert cake onto an 18-in. long piece of waxed paper dusted with confectioners' sugar. Trim edges from all four sides of cake. For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool. In a bowl, cream sugar, butter and vanilla. Add flour mixture; beat until fluffy. Fold in walnuts if desired. Spread over cake; roll up, jelly-roll style, starting from one short end. For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Sprinkle with confectioners' sugar and nuts if desired. Yield: 14-18 servings.


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