It has been a while since we uploaded a recipe to Our website. We have received so many inquiries for ‘more recipes please’, so we answered - we created Our very own version of a giant Yodel. We’ve been feeling nostalgic & wanted to recreate one of Our favorite childhood treats. Enjoy!
For Cake:
3/4 cup all-purpose flour
1/4 cup dark cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 large eggs, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 tsp. fresh brewed espresso (or substitute 1 tsp. espresso powder)
1/4 cup unsalted butter, cut into cubes
2 ounces dark chocolate almond spread by bon
For Filling:
6 tablespoons unsalted butter, room temperature
2 tablespoons unflavored vegetable shortening, room temperature
8 ounces marshmallow fluff
3 tblsp. powdered sugar, sifted (more as needed)
1/4 cup heavy cream
For Glaze:
8 ounces dark chocolate (60 or higher%), finely chopped
3/4 cup heavy cream
1 tablespoon salted butter, cut into cubes
Directions:
Preheat oven to 350ºF. Lightly spray a 10 x 15 inch jelly roll pan, then line bottom with parchment paper and lightly spray parchment with baking spray.
Sift together flour, cocoa powder, baking powder, baking soda, and salt and set aside.
In a stand mixer fitted with the whisk attachment, beat eggs and sugar until thick and pale, about 5 minutes. Mix in vanilla and espresso. (Tip: Do not over beat in the vanilla and espresso)
Gently melt butter and add in bon’s dark chocolate almond spread and combine. (Tip: if bon’s spread is firm, add into the microwave together with butter and gently melt)
With the mixer running on low speed, drizzle in the melted chocolate mixture until evenly incorporated, scraping down the sides of the bowl as necessary.
Once evenly incorporated, sprinkle the dry ingredients over top mixure and fold into batter gently using a large rubber spatula scraping the sides as you fold. Spread evenly into prepared pan, using an offset spatula to spread the batter evenly into the corners. (Tip: gently tap on the counter to help it spread. Also, note, the batter will be spread thin across the pan. Diligently check to be sure it is as even as possible.)
Bake for 10 - 12 minutes or until the cake springs back when touched with a fingertip. Remove from oven and let cool for 2 minutes, then turn out the cake upside down onto a piece of parchment paper sprinkled lightly with powdered sugar. Peel away parchment paper from bottom of cake, then gently roll up cake starting with the short side.(Tip: roll the cake when it is warm, so that it its shape later in the process). Set the rolled-up cake seam-side down, and let cool completely, at least 30 minutes.
While cake is cooling, prepare the filling. In the bowl of your stand mixer fitted with the whisk attachment, beat butter and shortening together until fluffy. Add marshmallow fluff and beat until evenly incorporated, add in heavy cream and blend until incorporated then add powdered sugar 1 tablespoon at a time. Beat on medium speed until fluffy, scraping down the sides of the bowl as needed. Beat for 3 - 4 minutes If the filling is still rather loose (TIP: the filling should not be too runny or it will run out of the cake. If it is too runny, add 1 tblsp. additional powdered sugar at a time until desired consistency (and taste) is reached)
Gently unroll cooled cake, peeling back parchment paper as you go. Spread the filling on the cooled cake, leaving 1/2” from the long sides and from only 1 of the short ends. Don’t make this layer too thick or you’ll find yourself with a big old mess when you try to roll it up (TIP: you may not need all of the filling). Carefully roll up the cake from the side with the frosting that comes all the way to the edge and roll. Set seam side down.
Meanwhile, to make the glaze, place high-quality chopped chocolate in a heat-proof bowl. Warm cream in a small saucepan over medium-low heat until it just begins to bubble around the edges (do not let it boil). Pour in the chopped chocolate & butter; let sit for 30 seconds, then whisk to combine. (TIP: the chocolate and cream will take a little time to blend together during the whisking process. This does not happen right away. Just keep stirring! If chocolate isn’t melting, gently reheat cream a little to help speed this process.) Let cool about 8 minutes until the glaze thickens quite a bit.
Transfer cake roll to a wire rack set inside a sheet pan and trim both ends off so that you see the “swirl”. Once the glaze is ready, pour slowly over the top of the cake until it is completely covered in glaze. Refrigerate about 30 minutes. Then ENJOY! Don’t forget to tag us #bonbutters on IG & FB!
