this is made with an Italian génoise cake which was adapted by the French for a
log-shaped Christmas cake know as a "Yule log." Here, a moist
chocolate cake is rolled with chestnut filling, then topped with chocolate
frosting. Order chestnuts from Zingerman's®
catalog and use non-toxic leaves from a florist to make white chocolate leaves.
Use a brush to paint leaves with melted Nestlé®
white cocoa butter coating. Refrigerate, then carefully peel real leaf off
Chocolate Jellyroll Cake
1 (4-ounce) sweet chocolate bar
1 (10.8-ounce) bottle
2 ¼ cups confectioners' sugar
Spray an 18 x 13 x 1-inch jellyroll pan with nonstick spray.
Preheat the oven to 350 .
2. Cake: In a 2-quart saucepan, melt chocolate in milk over
medium heat. In a large bowl, use mixer to cream sugar and
butter for 1 minute. Beat in eggs and vanilla, then slowly beat
in chocolate milk. Sift flour, baking soda and salt into batter,
then beat well. Beat in buttermilk; pour batter into prepared
pan. Bake in preheated oven 25 minutes.
3. Chestnut fillings: Drain chestnuts, reserving all syrup. Place
chestnuts in mini-food processor and blend until almost smooth.
Use a spatula to scrape into a deep medium bowl. Use the mixer to
beat in butter, then confectioners' sugar. Add rum flavoring and
syrup, beat 1 minute.
4. Chocolate frosting: In a medium deep bowl, use mixer to blend
confectioners' sugar, butter and cocoa. Beat in milk, then beat
1 minute on high.
5. Assembling: Turn warm cake out onto a piece of parchment
paper set on a cooling rack. Cut off edges, then roll up narrow width
and cool completely. Unroll cake and spread with chestnut filling,
then roll back up, place seam side down. Don't worry if the cake
develops a seam, chocolate icing will cover a multitude of mistakes.
Place on a serving platter.
6. Decorating: Cut a 2-inch-thick diagonal slice from each end
of roll. Trim each piece to form rolls which are 2 ½ inches
in diameter. Place end pieces on top of roll to resemble cut
branches. Cover with chocolate icing except for the ends of
log and ends of cut branches. Use a fork to score frosting to
resemble tree bark. Decorate with white chocolate leaves and
candied cherries set next to the branches. Sprinkle with
confectioners' sugar. Make marzipan mushrooms by forming
marzipan into caps and stems. Dust with cocoa and sugar.
Makes 12 slices