cooking spray, for the pan
1 large egg
2 tbsp. granulated sugar
1/3 c. plus 1 tbsp. all-purpose flour
pink gel food coloring
confectioners’ sugar, for the surface
3/4 c. cake flour
1/4 c. cocoa powder
1 tsp. baking powder
1/4 tsp. kosher salt
4 large eggs, at room temperature
3/4 c. granulated sugar
2 tsp. instant espresso powder
2 tbsp. buttermilk
1 tbsp. canola oil
1 tsp. pure vanilla extract
1/4 c. granulated sugar
1 8-oz. pkg creamcheese, at room temperature
1 c. very cold heavy cream
1/3 c. confectioners’ sugar
Spray a 10 x 15–inch jelly roll pan with cooking spray, place this bunny template in the pan, then cover with parchment paper; lightly spray the parchment, and gently wipe excess with a paper towel so no droplets appear.
In a medium bowl, combine the egg, sugar, and flour. Transfer 3 tablespoons to a small piping bag fitted with a fine tip. Tint the remaining batter light pink; transfer to a second piping bag fitted with a fine tip.
Using the template as a guide, pipe pink ears and noses onto the parchment, then outline the bunny heads in white. Fill in some bunnies, if desired. Freeze pan for at least 20 minutes. Lightly coat the frozen bunny batter and parchment with cooking spray (this is so the bunnies stick to the cake and not the pan).
Meanwhile, heat oven to 350°F. Lay two large kitchen towels on a work surface and dust one generously with confectioners’ sugar.
In a medium bowl, sift together the flour, cocoa, baking powder, and salt.
Using an electric hand mixer, beat the eggs, sugar, and espresso powder in a large bowl on medium speed until pale and slightly thickened, 2 to 3 minutes. Beat in the buttermilk, oil, and vanilla.
Reduce mixer speed to low and gradually add the flour mixture until just combined.
Transfer batter to the prepared pan, spreading it gently and evenly over the bunnies. Tap the tray on a work surface a few times to get rid of any air pockets. Bake until the cake looks set but gives a little when you press gently (it should seem slightly under-baked), 13 to 15 minutes.
Immediately loosen the edges of the cake from the pan with a blunt knife and invert onto the kitchen towel dusted with confectioners’ sugar. Carefully remove parchment and bunny template. Immediately invert again onto the second un-dusted towel. Dust the side facing up (the side without bunnies) with confectioners’ sugar. Starting at the short end, slowly roll up the cake and towel. Let cool completely.
Meanwhile, make the sugar syrup. Place the sugar and 1⁄4 cup water in a small saucepan and cook, stirring occasionally over low heat, until the sugar dissolves. Increase the heat and gently simmer for 1 minute. Remove from heat and let cool completely.
Once the cake is cool, make the filling. Using an electric mixer, beat the cream cheese in a large bowl on medium-low speed until smooth. Add the cream and sugar, and gradually increasing the speed to medium-high, beat until stiff peaks form, 2 to 3 minutes. Chill until ready to use.
Carefully unroll a quarter of the cooled cake, propping the remaining rolled portion with a bowl (this will help prevent cracking) and spread on some of the filling. Repeat with the remaining filling until it is rolled up again. Gently brush the outside with the sugar syrup. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to overnight.
PER SERVING 318 CAL, 17.5 G FAT (9.5 G SAT FAT), 119 MG CHOL, 184 MG SOD, 6 G PRO, 36 G CAR, 1 G FIBER