Make one Chocolate Halloween Skull Cake Roll.
Cream room temperature butter (3tbs) with powdered sugar (1/2cup) for couple of
minutes, until well blended and fluffy. Then gradually add egg whites (3 room
temperature egg whites). Beat well after each addition. Beat in Vanilla Extract
(1/4tsp) and then on low speed beat in flour (2/3 cup). Thin the batter down
if it’s too thick with 1 to 2 tbsp room temperature water.
Divide batter into 4 equal amounts. Leave 2/4 of the batter uncolored. Color
¼ of the batter with red gel food coloring and another ¼ cup of batter with
black gel food color. Spoon colored batter into piping bags.
Place a parchment over the skull template. With red batter pipe the eyes and with
black pipe the nose and teeth. Freeze for 10 minutes.
Then with remaining white batter outline the skull shapes and pipe the
batter around eyes and over nose and teeth. Freeze for 20 minutes. While in the
freezer prepare chocolate cake roll batter.
In a bowl sift together flour ( 1/2cup), cocoa powder (1/2 cup) and salt
With a mixer and wire attachment pour egg whites (5) into a clean bowl, beat until foamy, then gradually beat in half of the sugar (1/2cup). Beat until stiff and glossy peaks are formed.
In a bowl beat egg yolks (5 +3, total 8 egg yolks) with remaining granulated
sugar (1/2 cup). Beat until it reaches the ribbon stage. Mixture should be pale in color and doubled in volume. It takes about 5-6 minutes. Beat in Vanilla Extract (1/2tsp).
Gradually fold sifted flour into an egg yolk mixture, alternating with meringue. Pour chocolate cake batter over frozen skull pattern in a rimmed baking sheet. Bake in the preheated oven at 350F for 12-15 minutes.
Invert baked cake onto a wax paper dusted with powdered sugar. Then peel off
the parchment. Place a piece of wax paper on the top and flip the cake so the
pattern in on the bottom. Then carefully roll it into a log and let cool for about 2 hours, before filling. I like to wrap it into a clean kitchen towel while it's cooling.
In a bowl cream room temperature butter (1/2cup, 1stick, 113grams) until broken up and creamy. Then beat in room temperature cream cheese (8oz, 1package, 226grams). Cream until smooth. Then gradually add powdered sugar (1cup plus 1/2cup). Beat well until creamy.
After beat in heavy cream (3tbsp). Next beat in Vanilla Extract (1tsp) and with Mint Chocolate Chip Lorann Oil Flavoring (use about 10 drops). Color filling with orange gel food color. And lastly with a spatula stir in chopped dark chocolate ( 1/2cup).
Carefully unroll cooled cake roll. Spread chocolate mint cream cheese filling onto the cake. Then carefully roll it back into a log. Cover with food wrap an refrigerate for 4 hours or overnight. Remove the food wrap. Slice the cake roll as serve.
Cake roll can be made up to 3 days ahead. Store in the fridge.