p.s. The cocoa powder may not necessarily wash completely out of the kitchen towel used in step 10, so do not use a nice one...
Ingredients:
--cake--
1 c. all-purpose flour
1 T. unsweetened cocoa powder, plus additional for the towel
1 tsp. baking powder
3 eggs
3/4 c. sugar
1/2 c. milk
2 T. butter
1 tsp. honey
--filling--
1/4 c. powdered sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1/2 tsp. vanilla extract
--frosting--
3 oz. unsweetened chocolate
3 T. butter
3 c. powdered sugar, sifted, divided
1/4 c. milk, plus more to thin if needed
1 tsp. vanilla extract
Instructions:
1. Grease and lightly flour (or line with waxed paper and lightly grease--much easier) a 15"x 10"x 1" pan (I suggest aluminum foil/disposable ones if possible). Set aside. Heat oven to 350°F.
2. In a medium bowl, combine flour, cocoa powder, and baking powder ('cake' ingredients). Set aside.
3. In a mixing bowl, beat eggs with an electric mixer on high speed for about 4 minutes, or until thick.
4. Gradually add sugar, beating on medium speed for 4 to 5 minutes, or until light and fluffy.
5. Add the dry mixture. Beat on low speed until just combined.
6. In a small saucepan over medium-low heat, combine milk, butter, and honey. Stir until butter melts, then remove from heat.
7. Add milk mixture to cake batter, beating until combined.
8. Pour into prepared pan, spread evenly if needed.
9. Bake for 15 to 20 minutes, or until top springs back on cake at touch. After removing from oven, immediately loosen cake from pan.
10. Sprinkle cocoa powder onto a kitchen towel and invert cake onto the towel (remove wax paper if used).
11. Roll up warm cake and towel, gently, starting from a short side. (Yes, this can be tricky, and yes, your cake may break a little, it will be ok if so. :))
12. Cool on a wire rack--this will take a while. Or do like me: I usually put it in the fridge to get it cooled down faster and make sure that the filling won't melt when added.
13. While waiting for the cake to cool, prepare the filling: In a small mixing bowl, stir together powdered sugar and cocoa, then add whipping cream and vanilla. Stir until combined.
14. Chill mixture for at least 15 minutes, along with beaters for mixer (do not place in the mixture).
15. Beat mixture at medium speed with chilled beaters, until soft peaks form/tips curl.
16. Once the rolled up cake has cooled completely, very gently unroll cake and remove towel. It will retain the curled up form somewhat, which is desired. Spread the filling on the inside part of the roll, covering completely. Re-roll with filling inside and refrigerate for at least 30 minutes.
17. Meanwhile, prepare the frosting: in a medium saucepan, heat and stir the chocolate and butter until chocolate melts (medium-low heat). Remove from heat.
18. Stir in half of the powdered sugar (1 1/2 cups), milk, and vanilla until combined.
19. Add remaining powdered sugar and additional milk if needed to reach spreading consistency. You want it to be somewhat thick, so only add a very small amount of milk at a time. (I found this time that stirring in 1/2 cup of the sugar at a time works very well and I did not need extra milk.)
20. If desired (for presentation purposes only), cut a diagonal slice from one of the ends (or both) of the cake log. Frost the exterior of the cake, then attach slices to look like trimmed branches or knots. Frost exteriors of these as needed. Drag a fork through the frosting if desired to create 'bark' effect.
21. Slice off a piece and enjoy! Keep remaining cake in fridge, covered.
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