1/4cupDutch processed cocoa powderplus more for dusting
1/8teaspooncream of tarter
7ouncetub marshmallow fluff
1/4cupheavy whipping cream
1teaspoonCoca-Cola syrupreserved from cake recipe
3ounceswhite modeling chocolate*
orange food coloring
3ouncesdark modeling chocolate*
1ouncemelted dark cocoa candy melts
*Find the Modeling Chocolate Recipes on my Chocolate Making Tips page.
Preheat oven to 400 degrees Fahrenheit.
Line two 9x13 baking pans with non-stick foil and spray with baking spray, or spray the pans, line with parchment paper, spray again, and dust with flour.
Pour Coca-Cola into a medium saucepan.
Heat over medium heat, stirring often, until thickened and reduced to about 2 1/2 tablespoons, about 30 minutes. Watch it near the end so it doesn't burn.
Reserve 1 teaspoon of the Coke syrup for the filling.
Pour the remaining syrup in a microwave safe bowl along with the chocolate and butter.
Heat on high in the microwave for 30 seconds.
Stir then let rest for 5 minutes.
Stir again until smooth.
If needed, heat for 10 second increments, stirring after each until melted.
Beat egg yolks using an electric mixer set on medium high speed until blended.
With the beaters running, sprinkle in about 3 tablespoons of the sugar and continue to beat until the eggs become pale yellow and thick enough that it falls in a thick ribbon when the beaters are lifted out of the bowl.
Fold the egg yolks into the melted chocolate mixture.
Sift together the flour, cocoa powder, and salt and set aside.
In a clean bowl with clean beaters whip the egg whites and cream of tarter until foamy. Add 1 teaspoon of the sugar and continue to beat to soft peaks.
Continue beating and sprinkle in the remaining sugar until the whites become glossy and hold stiff peaks.
Don't over beat until dry.
Fold 1/3rd of the egg whites into the chocolate mixture.
Then gently fold in the remaining egg whites.
Fold in the dry ingredients.
Equally divide the batter among the two cake pans.
Bake for about 8 minutes, until the center of the cake springs back when touched.
While the cakes are baking cut 8 strips of parchment paper that are at least 4 1/2 inches wide by 8 inches long.
Set them out on your counter and dust them with cocoa powder.
Remove the cakes from the oven.
Let them sit for 3 minutes, then remove one from the pan. Cut into 4 equal rectangles.
Immediately, set one cake rectangle on each parchment paper strip.
Roll up the cakes and parchment paper.
Repeat with second cake.
Allow cakes to cool for 10 minutes.
Meanwhile make your filling.
Combine the shortening, powdered sugar, marshmallow fluff, and whipping cream in a large mixing bowl and beat until light and fluffy.
Stir in the reserved Coca-Cola syrup.
When cakes are ready, carefully unroll them and remove the parchment paper.
Pipe or spread filling on each cake leaving a border around the edge.
Roll up cake and repeat.
Now they are ready to become penguins.
Color a small amount of the white modeling chocolate orange.
Roll out the white, orange and dark modeling chocolate to about 1/16-1/8th inch thickness.
Cut oval bellies, two white eyes, two small dark pupils, two tear drop shaped wings, and 3 triangles for the beak and feet.
Lightly brush water on the back side of the pupils and attach to the whites of the eyes.
Attach the eyes, along with a beak, two wings and a white belly using the candy melts.
Cut two small slits along one edge of the remaining triangles, creating feet and attach them to the cakes.
You can serve these standing up if you trim the bottoms as needed so they stand upright.
Coca-Cola Chocolate Cake Roll Penguins https://hungryhappenings.com/coca-cola-chocolate-cake-roll-penguins-coke-bottle-penguins/