If you like autumn, spices and chocolate, look no further to a quick and easy dessert.
Prepare: 15 minutesmins
Bake: 10 minutesmins
Servings: 10
Ingredients
Cake
4large(200g) eggs
½cup(75g) flour
½cup(40g) cocoa powder
½cup(100g) sugar
1tsp(5mL) vanilla
1tsp(2g) cinnamon
½tsp(1g) ginger
½tsp(1g) all spice
½tsp(3g) baking soda
½tsp(2g) salt
Filling
1cup(125g) powdered sugar
½cup(113g) softened cream cheese
¼cup(56g) softened butter
For Topping
2tbs(16g) powdered sugar
Instructions
Preheat oven to 375F (190C.)
Grease and line the bottom of a 9x13 (23x33cm) cake pan with parchment or wax paper.
Dust a clean, lint free towel generously with powdered sugar. You can also use wax or parchment paper, but they will hold onto moisture as the cake cools and make it sticky.
Sift together cocoa, spices, baking powder, salt and flour. Set aside.
In a large bowl, whisk eggs and sugar until the eggs become pale yellow, triple in volume and ribbon off the beater.
Sift dry ingredients into eggs, folding gently.
Pour batter into cake pan, spreading out as evenly as possible.
Bake 8 - 10 minutes or until cake springs bake and the sides just start to pull away from the pan. Center of cake should reach 205F or 96C.
Turn out on well sugared towel. Roll cake up from short end while still warm. Allow to cool completely on rack.
Filling
In a large bowl, mix softened butter, cream cheese until creamy. Beat in powdered sugar until smooth.
Unroll cake, spread out buttercream. Gently roll back up cake without the towel. Cover and chill for 1-2 hours to firm up frosting.
Bring out 1/2 hour before serving. If desired, sprinkle powdered sugar on top.