Cooking Instructions
1.
Add
Heavy Cream (1 cup)
,
illy® Classico K-Cup® Pods (2 Tbsp)
,
Edible Dried Rose Petals (3 Tbsp)
,
Dried Lavender Bulbs (2 tsp)
, and
Rose Water (as needed)
to a jar and mix well. Refrigerate for at least 2-3 hours.
2.
Strain the heavy cream into a mixing bowl and add
Powdered Confectioners Sugar (1/3 cup)
and whisk until stiff peaks. Refrigerate until ready to use.
3.
Pre-heat oven to 350 degrees F (180 degrees C). Grease a 9x13 pan with butter and line with parchment paper.
4.
Whisk
Egg Whites (4)
until frothy. Gradually add 4 Tbsp of
Granulated Sugar (1/2 cup)
and whip until stiff peaks. (The egg white mixture should not be dripping or falling off the whisk). Set aside.
5.
In a separate bowl, whisk 4 Egg yolks with 4 Tbsp of Sugar. Add
Milk (2 Tbsp)
,
Vegetable Oil (2 Tbsp)
,
Unsalted Butter (4 Tbsp)
, and
Vanilla Extract (1 tsp)
and mix until well combined.
6.
Sift in
All-Purpose Flour (1/2 cup)
,
Unsweetened Cocoa Powder (4 Tbsp)
, and
Salt (as needed)
. Gently fold the batter until well combined.
7.
Add a third of the egg whites to the batter and mix well. Then gently fold in the rest of the egg whites until well combined. Pour the batter into the prepared pan.
8.
Bake in the oven for 11-14 minutes.
9.
While the cake is hot, place a dish towel over the cake and roll it up starting from the blank side. Give it a little squeeze. Unroll it and peel off the parchment paper and re-roll again. Cool for 1 hour.
10.
Spread the 3/4 of the whipped cream on top of the cake into an even layer. Roll the cake up and refrigerate for 15 minutes.
11.
While the cake is firming up, melt
Milk Chocolate (1 cup)
and
Coconut Oil (1 Tbsp)
in the microwave in 15-second increments, mixing well between each increment until melted.
12.
Remove the cake from the fridge and cut 1/2-inch from each end of the cake to smooth it out.
13.
Gently place the cake on top of a rack over a parchment-paper-lined baking sheet and drizzle on the melted chocolate until the cake is completely covered. Place in the fridge for 10 minutes to set the chocolate.
14.
Once the chocolate has set, decorate the cake with the leftover coffee whipped cream, edible dried flowers, and
Chocolate Shavings (to taste)
. To make the chocolate shards/shavings, use the chocolate that dripped off the cake onto the parchment paper. Just scrape a knife along with the hardened chocolate.
15.
Refrigerate the cake for at least 15 minutes before serving. Enjoy!
