More Great Recipes: Cake | Frosting

Chocolate Mocha Roll


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

4 eggs
½ teaspoon vanilla
¾ cup sugar (divided)
½ cup flour
¼ cup cocoa
1 teaspoon baking powder
¼ teaspoon salt
1 box powdered sugar


1. Preheat oven to 375° F.


2. Separate eggs, put whites in a large bowl and yolks in a small one.


3. Add vanilla to egg whites and beat with mixer to soft peaks then gradually add ½-cup sugar; beat until stiff.


4. Beat yolks until lemony and thick then gradually beat in ¼-cup sugar; fold yolks into egg whites.


5. In a large cup, combine flour, cocoa, baking powder, and salt; fold into egg mixture.


6. Grease and flour a 15” x 10” jellyroll pan; spread mixture evenly on jellyroll pan and bake for 10 to 12 minutes (test for doneness).


7. Spread a towel on the table and cover thoroughly with powdered sugar; turn out cake immediately onto towel and roll up cake and towel together (starting at narrow end).


8. Place on a rack to cool well.


Filling:


1½ cups milk


¾ cup sugar


⅓ cup flour


4 teaspoons instant coffee


Dash salt


1 egg, slightly beaten


1½ tablespoons butter


1½ tablespoons vanilla


¾ cup pecans, chopped


1. Combine milk, sugar, flour, coffee, and salt in a saucepan; cook over low-medium heat to thicken, stirring constantly (gets lumpy easily).


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2. Remove pan from heat and add about one-half of the mixture to the slightly beaten egg yolk; blend well.


3. Add egg yolk mixture to pan and heat 1 minute.


4. Remove pan from heat and add the butter, vanilla, and pecans; cover well with plastic wrap and cool.


5. Unroll cake and spread with filling; re-roll carefully and place on oblong platter.


Glaze:


1 cup water


1 cup sugar


3 tablespoons cornstarch


2 squares unsweetened chocolate, slivered


Dash salt


2 tablespoons butter


1 teaspoon vanilla


1. Combine water, sugar, cornstarch, chocolate, and salt in a saucepan; cook over low-medium heat until it just begins to thicken.


2. Remove pan from heat and stir in butter and vanilla.


3. While still hot, pour about one-half to two-thirds of the glaze over the top and sides of the cake roll; chill several hours.


4. Before serving, warm the remainder of the glaze and spoon over individual pieces on plates.


Pairs Well With


Notes

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