Cooking Spray (to grease paper)
For the Cake: Preheat your oven to 350 degrees. Bring a small saucepot of water to a simmer. Prepare 1 baking sheet by spraying with cooking spray, lining the pan with parchment paper, then spraying the paper really well-being sure to get the corners and edges especially. You want to make sure the paper is very smooth, with no creases.
3/4 cup Brown Sugar
1 1/2 teaspoons Vanilla Extract
1/4 cup melted Butter
In the bowl of your mixer, whisk together the eggs, yolks, sugar, vanilla, and melted butter for a minute or 2 until everything is combined. Set the bowl over the simmering water, whisking or stirring constantly until the sugar looks dissolved. Attach the bowl to the stand mixer again fitted with a whisk and whip until light and fluffy looking, about 6 minutes.
3/4 cup Flour
6 tablespoons Sweetened Cocoa Powder
1/4 teaspoon Baking Powder
pinch of Salt
In the meantime, whisk together the flour, cocoa powder, baking powder and salt.
Remove the bowl from the mixer and fold in the flour mixture. Divide the batter evenly amongst the prepared pans and smooth the top. Bake for 12 to 15 minutes, until the top is not sticky to the touch. Remove the cakes from the oven and let them cool in the pans for a minute, until they can be handled. Cut along the edges on all 4 sides of the cake (they get a little dry) and flip out on to a piece of plastic wrap. If you have trouble peeling the paper off of the baked cake, brush some water on it and let it sit for 2 minutes, then peel. Cover the cake with a piece of plastic wrap while you make the filling.
3 cup Powdered Sugar
1 cup Butter (softened)
1 teaspoon Vanilla Extract
2 tablespoons Heavy Cream
pinch of Salt
For the Filling: In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar and butter and mix on low speed until blended, then increase the speed to medium and beat for 3 minutes, until fluffy. Add the vanilla, cream, and salt and beat for another minute.
Spread a thin layer on the cake. Roll the cake tightly on the short side until you have rolled a 1 1/2 inch thick log, then cut. Repeat with the remaining cake. Cut the logs in to 2 1/2 inch sections then refrigerate for 30 minutes or freeze for 5 to 10 minutes.
12-ounce bag Semi-Sweet Chocolate
1/4 cup Vegetable Oil
For the Glaze: Melt the chocolate and the oil together over a double boiler until melted and smooth. Remove logs from the fridge. One at a time, drop the cakes in to the glaze and coat them on all sides. Remove with a fork, letting excess chocolate drip off and place on a wax paper lined sheet tray to set for 2 hours.
1. The cake should be relatively flat so it’s easier to roll.
2. To bring the Mo Mo to another level, sprinkle some sea salt on top for a salty-sweet taste.