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Mocha-Filled Chocolate Cake Roll
Category: Desserts, Cakes
Serves: 10
Rating:
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Ingredients:
4 whole eggs 2 egg yolks 2/3 c. plus 1 T. granulated sugar 1/2 c. firmly packed unsweetened cocoa powder 1/2 c. cake flour 2 T. cornstarch 1/4 t. salt 1/2 c. finely ground pecans Mocha Butter Cream Powdered sugar
Directions:
Preheat oven to 350°. Grease a 10” x 15” jelly roll pan and line with parchment or wax paper. Lightly grease parchment paper. In a large bowl, beat whole eggs, egg yolks, and 2/3 c. granulated sugar with electric mixer on high speed until very light and fluffy, about 5 minutes. In a medium bowl, sift together cocoa, cake flour, cornstarch, and salt. Fold into egg mixture until well blended. Gently fold in pecans. Spread into prepared pans. Bake 13 -15 minutes, or until cake begins to pull away from the sides of pan and springs back when touched lightly. Immediately flip pan over onto a large sheet of wax paper sprinkled with remaining 1 T. granulated sugar. Remove pan and peel off parchment paper. Starting on one long side, genly roll cake up jelly roll fashion with wax paper in between. Allow to cool rolled up. Unroll cake and spread Mocha Butter Cream to within 2” of the edges. Roll again from long side without paper. Wrap in plastic wrap and refrigerate 6 hours or overnight. Cut ends off cake and dust with powdered sugar.