What do you do when you have several cups of chocolate cookie flavored frosting? You bake another cake. Now, this is not the prettiest cake I’ve ever made.
One of my coworkers even said, “It looks like hell.”
“But it tastes like heaven,” chimed another coworker.
I also forgot to snap a picture until it was more than half eaten, which doesn’t help things.
Basically, Smitten Kitchen’s Heavenly Chocolate Cake Roll broke into four large pieces when I tried to unroll the towel this morning so I stacked them one on top of each other with the frosting acting as mortar in between. It was unbelievably delicious. The frosting to cake ratio was amazing, and every once in a while, you get a nice chunk of softened chocolate wafer cookie. The cake is flourless and leavened with eggs, so it’s light and fluffy yet intensely chocolate-y.
Since I didn’t have a 10 by 15 inch pan, I used my standard 9 by 13 pan and made 2/3rd of the original recipe. The cake is slightly thicker (about 3/4 inch) than how it appears in the pictures, but I had no problems rolling it in a towel. But rather than messing with the whole roll thing, you can slice the cooled cake into 3 or 4 slices. Set the first slice on the serving plate, spread about 1/2 a cup of filling, top off with another slice, and repeat until all the cake is gone.
I imagine if you wanted something prettier, you could line a loaf pan with saran wrap, layer it up, chill, and then invert over a serving tray.
Deb from Smitten Kitchen whips her egg yolks first, cleans the beaters, and then beats the egg whites. From my experience, egg whites are much more finicky than egg yolks, so I reversed the process and beat the whites until they formed stiff peaks. Then I used the same beaters, different bowl and beat the egg yolks until pale and thickened. I did not have a problem.
Mystery Chocolate Joe Joe Cake
ADAPTED from Smitten Kitchen
4 ounces semisweet bittersweet chocolate, chopped (I used TJ’s Pound Plus)
1 1/2 tablespoons water or strong coffee
4 large eggs, at room temperature, separated
1/3 cup sugar
1/4 teaspoon table salt
1/2 a serving of Trader Joe’s Joe Joe Cake frosting or a cup of sweetened whipped cream
Preheat oven to 350°F. Butter or oil a 9 by 13 inch pan. Line the bottom lengthwise with a piece of waxed or parchment paper that extends up the short sides one inch.
Melt chocolate with water or coffee in a small saucepan over very low heat until it is 75 percent melted. Remove from heat and stir until the remaining chocolate is smooth. Set aside to cool slightly.
In a clean large bowl with clean beaters, beat egg whites with salt until they hold stiff peaks.
In a separate large bowl but with the same mixer, beat egg yolks until pale and creamy. Add sugar gradually, and continue to beat until yolks are pale and ribbony. Gently stir the chocolate into the yolk mixture.
Stir 1/4 of egg white mixture into the chocolate-yolk mixture to lighten it. Fold the remaining whites into the cake batter in three additions. Pour batter into prepared pan and smooth top. Bake in preheated oven for 15 minutes, or until cake layer feels dry (but very soft) to the touch and a toothpick inserted into the center comes out clean.
Transfer to a cooling rack and cover the top with a light damp towel or two layers of damp paper towels for 10 minutes. Gently remove towels; don’t fuss if they have a bit of cake stuck to them. Run a knife around the edges of the cake. Sift one tablespoon cocoa over the top of the cake and cover the cake with a thin tea or flour sack towel that is a little longer than the pan. Place the back of a baking sheet or a large flat tray over the towel and invert the cake and paper onto it. Gently peel back the parchment or waxed paper that lined the pan.
Depending on how wide and tall you want the cake, slice into three or four 3-4 by 9 inch slices. Alternate layers of cake and cream. Chill for two hours and then serve. Or serve immediately, it will still taste good.