Ingredients
Scale
- 1 cup all-purpose flour, sifted
- 1/2 cup cocoa powder, unsweetened
- 1/2 cup granulated sugar, finely granulated
- 1 teaspoon baking powder
- 4 large eggs, room temperature
- 1 cup strong brewed coffee, freshly brewed espresso recommended
- 8 ounces mascarpone cheese, at room temperature
- 1 cup heavy cream, chilled
- 1/4 cup sugar-free vanilla extract, pure preferred
- cacao nibs or chocolate shavings, for garnish
Instructions
- Preheat your oven to 350°F (175°C) while you prepare your batter.
- Line a jelly roll pan (about 15×10 inches) with parchment paper to prevent sticking.
- In a large bowl, whisk together 1 cup of all-purpose flour, ½ cup of cocoa powder, 1 teaspoon of baking powder, and ½ cup of granulated sugar until well combined.
- In another bowl, beat 4 large eggs until frothy.
- Gradually add in another ½ cup of granulated sugar while continuing to beat until the mixture is pale and fluffy.
- Gently fold the dry ingredients into the egg mixture using a spatula until just combined.
- Be careful not to overmix—this will keep your cake light!
- Pour the batter into the prepared pan evenly and bake in your preheated oven for about 12-15 minutes or until a toothpick inserted comes out clean.
- Cool completely in the pan.
- While your cake cools, whip together 1 cup of heavy cream and 8 ounces of mascarpone cheese with ¼ cup of sugar-free vanilla extract until soft peaks form.
- Stir in cooled strong brewed coffee gently until combined.
- Once cooled, carefully remove the cake from the pan using parchment paper as handles.
- Spread half of the mascarpone filling evenly over the surface.
- Roll tightly from one short side to create your log shape.
- Spread remaining filling on top of the rolled cake.
- Dust generously with cocoa powder or sprinkle cacao nibs or chocolate shavings for that rustic log look.
Notes
Store leftovers in an airtight container, chilled.
Enjoy cold; no reheating necessary.
Serve with a dusting of cocoa.
Use quality espresso for best flavor.
- Prep Time: 90 minutes
- Cook Time: 90 minutes
- Method: Bake
Nutrition
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg