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A word about sifting. You must sift. Even if your flour or cocoa says that it’s pre-sifted. I know sifting seems like extra work. But sifting actually saves you tons of work. It cuts your mixing time in half, saves you the horror of beating out lumps and produces a finished product with gossamer texture. If you don’t have a sifter, get yourself an inexpensive, stainless steel one and use it. Makes 1 (11-inch) roll to serve about 8 Skill level: moderate Preparation time for cake: 5 minutes Pan Size: ll-by-15 inch (1inch deep/jelly-roll pan) Baking temperature: 350 degrees Baking time: 35 minutes Finishing time: 45 minutes to make frosting and decorate cake Ingredients 8 ounces semi-sweet chocolate (chips or bar) 2 sticks butter (or 1 cup oil; margarine not recommended) 1 1/2 cups sugar 1 cup milk, cooled coffee or water 4 large eggs 3/4 cup cocoa 1 1/4 cups all purpose flour 1/2 teaspoon baking soda (Add 1/4 teaspoon salt if using oil) Baking parchment to line pan and roll cake
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