A Delicious recipe for chocolate roll cake with mocha filling and a chocolate icing.
Preheat oven to 350 degrees F. Butter a 17x12 sheet pan. Line the pan with parchment paper and then butter and flour the paper.
Melt the chocolate in the microwave. Let cool to room temperature.
In the bowl of an electric mixer, place the egg yolks and 1/4 of sugar and beat, on high speed, until the mixture is thick, light and fluffy about 5 minutes. Beat in the vanilla extract. Add the melted chocolate and mix just to combine. Set aside.
In a medium bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. gradually beat in the remaining 2 tablespoons of sugar until stiff peaks form.
fold the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter.
Spread the batter evenly into the prepared pan with the back of a spoon or a spatula.
Bake 15-20 minutes or until the cake is puffed, has lost its shine and springs back when gently pressed.
Remove from the oven and place on a wire rack to cool. Cover the cake with a clean, slightly damp towel.
To make the forsting. Stir warm milk and coffee powder in large bowl until the coffee dissolves completely. Whisk confectioners sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture.
Spread frosting on cooled cake and roll.
Make the Icing in a large bowl, beat butter and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners sugar until desired consistency is achieved. Spread icing over rolled cake.