Cake: Chocolate Genoise and Buttercream Roll - pareve

Posted by : Ruth Heiges

Baker Boulanger -
1998 Marcy Goldman
Passover Chocolate Genoise and Buttercream Roll

This makes a very rich cake with a terrific presentation. Looks complicated
but it's not. A rich chocolate cake base, followed by a fluffy chocolate
buttercream, finished off with melted chocolate glaze. Can be made ahead
and frozen or refrigerated until needed. Since the eggs are not separated
in this recipe, you need a heavy-duty electric stand mixer to get the most
volume from the eggs. 

8 large eggs - warmed in shell (see below)
3/4 cup sugar
1/4 cup matzoh cake meal
1/3 cup potato starch - loose
1/4 cup cocoa - measured then sifted
1 tablespoon Passover vanilla sugar
1/4 teaspoon salt
3 tablespoons melted, unsalted Passover margarine or oil

1/2 cup cocoa - measured, then sifted
1 cup unsalted Passover margarine - softened
2-3 cups Passover confectioner's sugar
2-4 tablespoons warm water (or brewed coffee or cola)

1 cup (4 ounces) semi-sweet chocolate chips 

Semi-sweet chocolate shavings or slivered toasted almonds
Passover confectioner's sugar for dusting

Preheat oven to 350 F. Generously grease a baking or jelly roll sheet
(about 11 by 7 inches). Line with parchment paper. If you cannot find
parchment paper for Passover, line sheet with aluminum foil and grease with
unsalted margarine. Generously grease the parchment paper this will help
release cake later. 

 Warm eggs (still in shells) by placing in a bowl and covering hot water
for 1-2 minutes (Not hot enough to cook or crack. Do not leave eggs in
water longer than 1-2 minutes). Heat mixing bowl by filling with very hot
water and then dry completely. Place eggs in bowl. Using the wire whip or
whisk, mix on slow speed just to break up eggs. Increase speed to high and
beat 10 minutes, dusting in the sugar gradually. After 10 to 12 minutes,
batter should have much volume. 

In a small bowl, sift together cake meal, potato starch, cocoa, Passover
vanilla sugar and salt. Gently transfer batter into a very large mixing
bowl. Dust in dry ingredients in small increments, gently folding after
each addition. Drizzle in unsalted margarine or oil. Taking care not to
deflate the mixture too much. 

Pour batter into prepared pan. Bake 35-40 minutes until cake is set in
centre or is firm to the touch. Cool about 8 minutes then remove cake from
baking pan (still with parchment paper attached). Using the parchment paper
as an aid, roll up cake into a jellyroll or log. Wrap log in a new sheet of
parchment paper and wrap in a clean, kitchen towel. Let cake rest this way
about 20-30 minutes to allow it to retain log shape. (It will be filled and

Filling: Using the whisk or whip attachment of an electric mixer, cream the
margarine with the cocoa and most of the confectioner's sugar on low speed.
Increase speed to high, stopping occasionally to scrape down bowl and whip
to make a fluffy frosting, adding a couple of tablespoons of water (or
coffee or cola) as required to achieve proper consistency. Buttercream
should be whipped about 2-4 minutes. 

To assemble: Gently unroll cake and using a metal spatula, spread on
chocolate buttercream. Re-roll into a log. Trim ends (about a 1/2 inch on
each end to make neat). Wrap snugly in parchment paper and place in freezer
while making chocolate glaze. Before glazing, let cake warm close to room

Chocolate Glaze: Melt chocolate chips in the microwave (high 2-3 minutes).
Stir chocolate to make smooth. Spread over chilled cake (using a pastry
brush or small metal spatula). Coat as evenly as possible. (If cake is too
cold, chocolate will set very quickly and be hard to spread - but it will
still be fine). Garnish with chocolate shavings and a dusting of Passover
confectioner's sugar or with toasted slivered almonds and confectioner's

Serves 8 to 10.

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