Ingredients:

  • 4 large eggs
  • 100 g granulated sugar
  • 1 tsp vanilla extract
  • 70 g all-purpose flour
  • 30 g unsweetened cocoa powder
  • A pinch of salt
  • 225 g unsalted butter, softened
  • 250 g icing sugar
  • 50 g unsweetened cocoa powder or coffee
  • 2-3 tbsp heavy cream
  • 1 tsp vanilla extract
  • Cocoa powder or powdered sugar for dusting
  • Edible decorations (e.g., meringue mushrooms, berries)

Instructions:

  1. Preheat the oven to 350°F (175°C) and line the jelly roll pan with parchment paper.
  2. Whisk eggs and granulated sugar until thickened and pale.
  3. Stir in vanilla extract.
  4. Sift together flour, cocoa powder, and salt; gently fold into egg mixture.
  5. Spread batter evenly in prepared pan.
  6. Bake for 12-15 minutes or until the cake springs back when lightly pressed.
  7. Immediately turn the cake onto a clean kitchen towel sprinkled with icing sugar; peel off parchment. Roll up the cake with the towel and let cool completely.
  8. Beat softened butter until creamy, then gradually add icing sugar and cocoa powder (or coffee), mixing well. Add cream and vanilla, beating until smooth.
  9. Carefully unroll the cooled cake and spread buttercream evenly, leaving a small border around the edges.
  10. Roll the cake back up tightly, then place seam side down on a serving platter.
  11. Spread remaining buttercream over the log. Dust with cocoa or powdered sugar. Use a fork to create bark-like patterns.
  12. Refrigerate until serving. Decorate with edible adornments as desired.