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1
Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line with parchment paper; butter the parchment and dust with flour.
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2
Bring the cola to a simmer in a medium skillet over medium-high heat and cook until reduced to 1/2 cup, 10 to 12 minutes.
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3
Let cool.
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4
Whisk the flour, cocoa powder, baking powder, baking soda and salt in a bowl.
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5
In a separate large bowl, whisk the granulated sugar, vegetable oil, buttermilk, eggs, food coloring, almond and vanilla extracts, and the cola syrup.
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6
Stir the dry ingredients into the wet ingredients until just combined.
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7
Spread the batter on the prepared baking sheet; bake until the cake pulls away from the pan, about 15 minutes.
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8
Let cool on the pan on a rack, 5 minutes.
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9
Dust a kitchen towel (not terry cloth) with confectioners' sugar.
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10
Invert the cake onto the towel and peel off the parchment.
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11
Trim the cake edges.
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12
Starting with a short end, roll up the cake around the towel; let cool completely on a rack.
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13
Make the filling: Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl.
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14
Beat the remaining 1 cup cream and the confectioners' sugar with a mixer until soft peaks form; gradually fold into the cream cheese mixture.
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15
Chill until ready to use.
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16
Unroll the cooled cake.
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17
Spread with the filling, then gently reroll the cake and transfer to a platter.
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18
Dust with confectioners' sugar.
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19
Photograph by Levi Brown
