Mocha Roll Recipe
Light chocolate cake filled with coffee whipped cream.
Equipment
- 1 12x17 rimmed cookie sheet
- parchment paper
Ingredients
- 3 whole eggs
- 2/3 cup all purpose flour
- 4 Tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup granulated sugar
- 2 Tbsp vegetable oil
- 1 tsp instant coffee
- 2 Tbsp hot water
- 1 tsp vanilla
Coffee Whipped Cream
- 3/4 cup heavy whipping cream
- 1/4 cup powdered sugar
- 3 Tbsp brewed coffee
Instructions
- Sift together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- In a stand mixer or with an electric mixer, whisk together the eggs and sugar until it quadruples in size, becomes a light yellow color, looks mousse-like and the mixture leaves a trail that takes more than 2 seconds to dissolve back into itself. (see photo above).
- Add half the dry ingredients to the mixture, sifting again. Carefully fold the dry ingredients into the eggs, trying not to knock the air out of the eggs, until mostly combined.
- Add the vanilla, coffee, and oil as well as the second half of the dry ingredients, sifting them again. Carefully fold the dry ingredients in until all the dry ingredients are combined and there are no pockets of dry ingredients.
- Spread the batter on to a 12x17 pan. Batter will be very thin. Use a spatula to push the cake batter all the way to the corners, ensuring the batter is evenly distributed.
- Bake at 350 °F for only 8 minutes.
- While the cake is baking, take another sheet of parchment paper and lay it on the counter. Sprinkle it with some cocoa powder.
- When the cake is done, remove it from the pan immediately place on the cocoa powdered parchment paper.
- Take the short end of the cake and roll the cake up with the parchment paper, creating a log. You must do this when the cake is still warm. Let cool completely rolled up.
- While the cake is cooling, make the coffee whipped cream filling. Whisk together the heavy whipping cream until it doubles in size. Add the powdered sugar and coffee (room temperature). Whisk until the frosting is firm and does not slide out of the bowl when tilted on its side.
- Once cooled, unroll the cake and evenly spread the coffee whipped cream across the entire cake in a thin layer (you will use all of the whipped cream).
- Roll the cake back up as tightly as you can so you get that signature swirl. Slice off the edges of the cake to expose the swirl. Top with powdered sugar, slice, and enjoy!
Notes
To prevent cracking: Do not overbake. The cake will be ready in 8 minutes. Remove from pan immediately and roll up when warm. Let cool completely before adding your filling.