Ingredients
- Coffee 2 tbsp
- Water 2 tbsp
- All-purpose flour 11 tbsp
- Salt ½ tsp
- Baking powder ½ tsp
- Egg 5
- White sugar ½ tbsp
- Chocolate sauce for Batter:
- Chocolate 2 oz (unsweetened)
- Baking soda ¼ tsp
- White sugar 2 tbsp
- Confectioner’s sugar for dusting
- For Filling and Frosting:
- Semisweet chocolate 4 0z
- Confectioner’s sugar 3 cup
- Vanilla extract ½ tsp
- Coffee 1 tbsp
- Olper Cream 1 cup
Cooking Directions
-
Preheat the oven at 175 degrees C.
-
Grease 10×15 inch swiss roll pan and line with parchment paper.
-
Put coffee with ½ cup of water give boil and remove use this coffee mixture when needed in recipe.
-
Sieve flour, salt and baking powder in a large bowl keep a side.
-
In another bowl beat eggs by electric beater until fluffy.
-
Add sugar slowly and beat more and mix well.
-
Add flour mixture and fold by spatula into eggs bowls.
-
Chocolate Sauce for Batter: Now melt chocolate in a sauce pan on low heat.
-
Add water, baking soda and sugar stir and mix well all ingredients to combine.
-
Now pour this chocolate sauce into cake batter and fold.
-
Pour into lined pan and bake for 20 minutes at 175 C.
-
Now sift icing sugar on cloth and shift baked cake on this, discard parchment paper, dust cake from icing sugar.
-
Roll cake sheet along with cloth like swiss roll and leave to cool on rack.
-
For Frosting and Filling: Melt chocolate on low heat let it cool at room temperature keep a side.
-
In a bowl add sugar, vanilla extract, coffee and cream cheese beat all ingredients and mix into melted chocolate well.
-
Unroll cake and spread this on surface of cake leave ¼ part of this filling for decor.
-
Roll Cake again and place on serving long platter pour remaining chocolate frosting on cake use specula and give tree like texture of a cut log and decor as desired decorative edibles.
