Ingredients
4 large eggs3/4 cup sugar2 tablespoons buttermilk1 tablespoon canola oil1 tablespoon red food coloring1 teaspoon white vinegar1 teaspoon vanilla extract1 cup all-purpose flour1/4 cup baking cocoa1 teaspoon baking powder1/2 teaspoon saltFILLING:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened1 teaspoon vanilla extract1 cup confectioners’ sugar5 ounces white baking chocolate, meltedAdditional confectioners’ sugar, optional
Preparation
Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with parchment; grease paper.
In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in buttermilk, oil, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into egg mixture. Beat on high speed 2 minutes. Transfer to prepared pan, spreading evenly.
Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with short side. Cool completely on a wire rack.
In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar and baking chocolate until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 2 hours. If desired, place 1-in. strips of waxed paper across cake roll; dust lightly with additional confectioners’ sugar. Carefully remove and discard strips.
