Cake Ingredients:
- Eggs 4
- Egg yoks 4
- Sugar 2/3 cup
- Cake Flour ½ cup
- Egg whites 4
- Powdered sugar 1/4 cup
- Cocoa powder ¼ cup
Method of Prep:
Line a half sheet tray or cookie sheet with parchment paper. Lightly butter and flour the paper. Whip egg whites with powdered sugar to medium soft peaks. If using a stand mixer, remove egg foam from mixing bowl and set aside in a clean bowl. If using a hand mixer, set bowl aside. Next, whip eggs, egg yolks, sugar and vanilla on medium high until thick ribbons are formed. Sift cake flour and cocoa powder together. Fold flour into yellow egg mixture. Next, fold egg white foam into batter. Spread cake batter in an even coating onto baking sheet. Bake at 425 degrees for about 7 minutes. The center of the sponge cake should be set. Allow to cool slightly, then remove sponge from pan and place in the freezer for about 10 minutes. Take sponge cake out of the freezer and roll into a jelly roll shape. Place cake in fridge.
Mocha Buttercream Ingredients:
- Softened butter 8 oz
- Sifted powdered sugar 16 oz
- RedEye Cold Brew ¼ cup
- Cocoa powder ¼ cup
Method of Prep:
Sift together cocoa powder and powdered sugar. In a mixing bowl, whip butter until fluffy. Slowly add sifted powdered sugar until it is all incorporated. Add the cold brew and continue to whip until smooth.
Chocolate Ganache Ingredients
- Heavy cream 10 oz
- Chocolate chips 10 oz
Method of Prep:
In a small saucepan, bring heavy cream to a simmer. Place chocolate chips in a stainless steel or glass bowl. Pour hot cream over chips and stir using a rubber spatula or a whisk. Stir mixture until smooth. Allow to cool slightly.
How to Assemble
Remove cake from fridge and unroll. Spread buttercream in an even coating over the middle of the cake. Roll cake into a jelly roll shape and trim the edges. Next, drizzle ganache over cake to evenly coat. Place cake in the refrigerator to set. Slice and serve when chocolate is set.