For my dad’s birthday in the fall I gave him the gift of a baked good of his choosing, which he only recently cashed in. He told me that he would like a chocolate log cake at the next big family dinner. So Easter dinner it was!
I made a simple chocolate sponge on a baking sheet, and whipped up some vanilla bean buttermilk frosting to spread on the inside. I was actually able to beat the egg yolks and whites at the same time (whites in the stand mixer, yolks with the handheld), which saved me some time. I decided not to frost the outside because I thought that would be excessively sweet. It was a rich treat, so it was a good thing most of the family was there to share it all!
Chocolate Cake Roll
- 1/3 c flour
- ¼ c unsweetened cocoa powder
- ¼ tsp baking soda
- 4 egg yolks
- ½ tsp vanilla
- 1/3 c sugar
- 4 egg whites
- ½ c sugar
- combine flour, cocoa and baking soda and set aside.
- In a mixing bowl beat egg yolks and vanilla with electric mixer on high speed for 5 min., or until thick and lemon coloured. Gradually add the 1/3 c sugar, beating until sugar is nearly dissolved. Thoroughly wash beaters.
- In another bowl beat egg whites on med. Speed til soft peaks form. Gradually add the ½ c sugar, beating til stiff peaks form.
- Fold yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined.
- Spread batter evenly onto greased parchment lined 15x10x1-inch baking pan. Bake at 375F for 12-15 min.
- Immediately loosen edges of cake from pan and turn cake out onto parchment lined cooling rack. Once cool, remove rack but keep paper. Spread buttermilk frosting to within 1 inch of edges. Roll up cake, using parchment paper to keep it even.
Vanilla Bean Buttermilk Frosting
- ¾ c softened butter
- 3 c icing sugar
- 1 tsp vanilla bean paste
- 2-4 Tbsp buttermilk
- beat all ingredients together, adding buttermilk gradually until desired consistency is reached.