From our friends at the Junior League of Denver, this recipe appears in one of my all time favorite cookbooks, Creme de Colorado. This cake has been my best buddies "every year" birthday cake for years. Since I am not personally a fan of coffee, it took me having a coffee lovers birthday party recently to incentivize me to finally make it and have to say, it is delicious. One of the attendees commented that it was the best dessert she had ever had (yes, you know who you are and I know you are reading this). I went a little over the top on the decorations with the piped whipped cream and toffee chocolate covered almonds, but just a sprinkle of powdered sugar and some canned whipped cream would do the job too.
Ingredients
Cake
- 6 large egg whites, room temperature
- 1/2 cup powdered sugar
- 1 tbsp flour
- 6 large egg yolks
- 1 tbsp vanilla
- 1/2 cup powdered sugar
- 6 ounces semisweet chocolate chips
- 3 tbsp water
Filling
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tsp instant coffee granules
- 1 tsp vanilla
Garnish:
Powder Sugar
Sweetened Whipped Cream
Instructions
- Grease a 10×15 inch jelly roll pan. Fit parchment paper into pan. Grease again and dust with flour.In a small bowl, beat egg whites until soft peaks form. Gradually beat in 1/2 c. powdered sugar and flour until stiff peaks form. Cover and set aside.In a large mixing bowl, beat egg yolks with vanilla and 1/2 c. powdered sugar until thick about 10 minutes. In small sauce pan, melt chocolate chips with water and cool slightly. Stir into yolk mixture. Fold in egg whites. Spread into prepared pan and bake at 350° for 15-20 minutes. Cool for 15 minutes.Beat together all filling ingredients until cream is whipped. Turn cooled cake onto damp tea towel. Carefully remove waxed paper and let cake sit for 1 minute, Spread mocha cream filling over cake. Roll up as a jelly roll, lifting the towel to roll the cake. Dust with powdered sugar. Wrap tightly and refrigerate.Before serving, sprinkle with powdered sugar again and decorate around edges with piped whipped cream rosettes.HAPPY EATING!!
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