Mocha Chocolate Cake Roll

This is actually my first made-from-scratch recipe from a long time ago. All the previous things I've ever made were ready made packages. When I made this and showed it to my family, they couldn't believe an 8th grader made something as impressive as a cake roll. This is the cake that made me want to make more and more so I would have the same reaction from my friends and family.

Ingredients for Cake:

• 2 egg whites
• 2 egg yolks
• 2 whole eggs
• 1 cup granulated sugar
• 1/4 cup butter, unsalted
• 2 tsp vanilla extract
• 3/4 cup all purpose flour
• 1/4 cup water
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda

Ingredients for Filling:

• 1 tbsp instant expresso
• 1 tbsp water
• 1 cup heavy whipping cream
• 1-ounce semi-sweet chocolate, grated
• 1/4 cup powdered sugar

Directions:

• Preheat your oven to 350 degrees Fahrenheit. Spray a 15X10in jelly roll pan (cookie pan) with non-stick cooking spray. Then line the pan with parchment paper and set aside.
• In a clean, oil-free bowl, beat your egg whites until you have stiff peaks. Set aside. (Note: Beat in one direction.)

• In a large bowl, combine your egg yolks, sugar, butter and vanilla. Beat on medium speed until creamy. Scrape bowl often.
  

• Reduce your speed to low and add the last 2 eggs, flour, water, cocoa powder, baking powder and baking soda. Mix until well combined. Clean your whisk attachment and put it in the freezer along with a medium size bowl. (Note: Metal bowl it best.) Put in your heavy cream in the fridge.

• Add in your stiff egg whites and fold it in completely.

• Pour your batter into the pan and spread evenly. (Note: Drop it on your table to smooth the batter. Be careful when you drop it.) Bake for 10 to 15 minutes.

• Immediately loosen sides of the cake and let it cool for 10 minutes and sprinkle powdered sugar on top. Prepare a lint-free kitchen towel by generously sprinkling powdered sugar on top.

• Turn the cake over onto your towel. Very carefully, remove the parchment paper. Roll up your cake from whichever side you want to. Preferably the shorter side, but today I used the longer side. Let it cool, seam side down, for 30 minutes.

• Dissolve instant expresso with your water and set aside. Chop up your chocolate and set aside. Take out your whisk attachment and bowl from the freezer and heavy cream from the fridge.

• Beat the heavy cream and gradually add in your powdered sugar. Beat until you have stiff peaks.

• Add in your expresso mixture and grated chocolate. Mix well. 

• Carefully unroll the cake and spread filling evenly. (Note: Don't put as much filling on the edges as the middle.) Carefully roll up the cake again but without the towel. Slice and enjoy!

-Ellenia