Name: Chocolate log sponge cake with Meringue Mushroom recipe by Bulbul Majumder at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 5
Ingredients: For the Cake batter; 2 large eggs; 3 large egg yolks; 2 Egg Whites; 1 tsp Pure Vanilla Extract; 1/4 th cup of cake or all purpose flour; 2 tbsp chocolate powder; 1/4 tsp of salt (I used Kosher salt); 2 tbsp corn starch; For Chocolate Frosting (Ganache); 8 ounces semi sweet chocolate, coarsely chopped; 3/4 cup heavy whipping cream (cream with a 35% - 40% butterfat content); 2 tablespoons butter, cut into small pieces; 1 tbsp instant coffee powder; For Chocolate Whipped Cream; 1 tbsp instant coffee powder; 1 cup cold heavy whipping cream (contains 35-40% butterfat); 1/2 tsp pure vanilla extract; 1/4th tsp granulated white sugar; 2 tablespoons (15 grams) unsweetened cocoa powder; For Garnishing Meringue Mushrooms (Optional); 3 large egg whites, at room temperature; 1/4 teaspoon cream of tartar; 3/4 cup plus 2 tablespoons confectionary white sugar; 1 ounce (30 grams) semi sweet or bittersweet chocolate

Ingredients Serving: 5

For the Cake batter
2 large eggs
3 large egg yolks
2 Egg Whites
1 tsp Pure Vanilla Extract
1/4 th cup of cake or all purpose flour
2 tbsp chocolate powder
1/4 tsp of salt (I used Kosher salt)
2 tbsp corn starch
For Chocolate Frosting (Ganache)
8 ounces semi sweet chocolate, coarsely chopped
3/4 cup heavy whipping cream (cream with a 35% - 40% butterfat content)
2 tablespoons butter, cut into small pieces
1 tbsp instant coffee powder
For Chocolate Whipped Cream
1 tbsp instant coffee powder
1 cup cold heavy whipping cream (contains 35-40% butterfat)
1/2 tsp pure vanilla extract
1/4th tsp granulated white sugar
2 tablespoons (15 grams) unsweetened cocoa powder
For Garnishing Meringue Mushrooms (Optional)
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup plus 2 tablespoons confectionary white sugar
1 ounce (30 grams) semi sweet or bittersweet chocolate

Instructions

Preheat the oven for 450 fahrenheit and take a baking tray of 15 X 10 inch, line it with parchment paper and brush it with butter. Dust a light layer of all purpose flour on top of butter. So the cake do not stick to the tray.
In a bowl, whisk the flour with the cornstarch, cocoa powder, and salt.
Take 1 tsp of sugar and set it aside. It will be added to the whipped egg whites.
Take two eggs and three egg yolks, along with the remaining granulated white sugar and vanilla extract, in the bowl and use the mixer (any kind).
Beat on high speed until the mixture is thick, pale yellow, and fluffy. It takes approximately 5 minutes.
Sift flour mixture over the beaten egg mixture and fold gently to mix it well.
Beat the egg whites and cream of tartar, on medium low speed, until soft peaks form. On high speed, add the 1tbsp sugar and beat until stiff peaks form.
Gently fold the whites into the batter
As soon as removing the cake from the oven, sprinkle the top of the cake with some powdered sugar.
Then invert the cake onto a clean dish towel and remove the parchment paper, sprinkle the top of the cake with powdered sugar, and gently roll up the sponge cake, with the towel to get the shape. Let it cool down.
Chocolate Coffee Frosting: Heat the cream and butter over medium heat. Bring it to a boil. Immediately pour into the semi sweet chocolate chip, coffee powder mixture and stir gently and keep it aside for right spreading consistency.
Chocolate Whipped Cream: Take whipping cream, vanilla extract, sugar, and cocoa powder, Coffee powder and whisk to combine. Then beat the mixture, on high speed, until it forms the stiff peaks.
Check if the cake is cooled down to normal room temperature unravel the and take out the towel. Spread the chocolate coffee whipped cream inside of the cake and roll it again.
Now take the Chocolate coffee frosting and spread it over the cake. Now cut two diagonal slices from the sides.
Scratch (using fork) the surface of the icing on the cake to give a closer look of log.
Meringue Mushrooms: Preheat your oven to 200 degrees Farenheit ,place two oven racks in the upper and lower thirds of the oven.
Take the baking tray lined with parchment paper.
Beat the egg whites and cream of tartar, on medium low speed until soft peaks form. Continue beating, on high speed, gradually adding the sugar, until the whites are shiny and hold stiff peaks.
Transfer the mixture into a piping bag.
Pipe the meringue into mushroom shape. Do the stem and top of the mushroom separately.
Bake the meringues more than an hour, or until the meringues are firm enough that they easily release from the parchment paper without sticking.
It can be saved weeks in a air tight jar.
Garnish with meringue mushrooms (optional).

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