Instructions

  1. Preheat the oven to 350°F. Line a jelly roll pan with parchment paper and spray with non-stick vegetable oil spray.
  2. To make the cake: In a large bowl, beat the eggs until thick and pale, then beat in the sugar, salt, and extracts.
  3. Sift together the flour, cocoa, and baking powder, and fold gently into the egg mixture. Whisk together the oil and buttermilk and fold in, stirring just until combined.
  4. Spread the batter onto the pan and smooth with a spatula. Bake the cake for 10 to 12 minutes, until the top springs back when pressed gently.
  5. Remove the cake from the oven, let it cool in the pan for 1 to 2 minutes, then loosen the edges with knife. Turn out onto a tea towel lightly dusted with confectioners' sugar (or onto a piece of parchment), roll up loosely (starting with a short end), and let cool completely.
  6. To make the filling: Stir together the cream and chocolate extract in a large bowl. Mix the sugar and ClearJel, then sprinkle over the cream. Whip on high speed until soft peaks form, and fold in the grated chocolate. Refrigerate until needed.
  7. To make the glaze: Gently heat all of the ingredients until the chocolate is melted and the mixture is smooth. Cool for 10 to 15 minutes to thicken slightly.
  8. To finish the cake: Unroll the cake and spread it with the filling. Re-roll, and place seam-side down on a serving plate. Trim the edges for a clean appearance. Drizzle with chocolate glaze, using a spoon or a squeeze bottle.
  9. Serve the cake immediately, or refrigerate until ready to serve, up to 24 hours. Freeze for longer storage.

Tips from our Bakers

  • Instant ClearJel stabilizes the whipped cream. If you choose not to use it, prepare the filling and finish the cake just before serving.
  • If the glaze gets too thick for a squeeze bottle, gently reheat the glaze-filled bottle by setting it in hot water.