More Great Recipes: Cake

Mocha Cream Roll


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Member since 2008

Serves 8 - 10 | Prep Time overall 2 hours | Cook Time 12 oven, 10 stovetop

Ingredients

CAKE:
1 cup sifted Flour
1/4 cup Unsweetened Cocoa Powder
1 tsp Baking Powder
1/4 tsp Salt
3 Eggs
1 cup Sugar
1/3 cup brewed Coffee
1 tsp Vanilla
Powdered Sugar

FROSTING:
1 cup Chocolate Chips
1/4 cup strong brewed Coffee
1 cup (2 sticks) Butter, softened
3/4 cup Light Corn Syrup
4 Egg Yolks

CREAM:
2 tsp Instant Coffee
1 1/2 cup Heavy Cream
1/2 cup Powdered sugar


Grease a 15x10x1 jellyroll pan


Line pan with Reynolds Parchment paper, grease and dust paper with cocoa


Preheat oven to 375 degrees F


Sift Flour, Cocoa, Baking Powder and Salt together


In mixing bowl beat Eggs until thick


Slowly add Sugar, beating until very thick


Stir in Coffee and Vanilla


Fold in Dry Ingredients


Spread evenly in prepared pan


Bake at 375 for 12 minutes, or until center springs back when pressed


Invert Cake onto kitchen towel dusted heavily with Powdered Sugar


Peel off Parchment Paper and dust Cake with more Powdered Sugar


Roll Cake and towel together and set seam side down to cool


When cool fill with Cream and ice with Frosting


Frosting:


Melt Chocolate Chips and Coffee together over hot water


Let cool


Beat in Butter, set aside


In saucepan bring corn Syrup to a boil, stirring constantly until a 2" thread spins off a wooden spoon, let cool


Beat Egg Yolks and beat into cooled Syrup


Beat chocolate and Syrup mixtures together


Store in refrigerator to thicken


CREAM:


In mixing bowl combine Coffee Powder and Cream


Beat until Cream begins to thicken


Add Powdered Sugar and beat until stiff



Carefully unroll Cake from towel


Spread Cake with Cream and re-roll


Spread with Frosting


Top with shaved chocolate



Enjoy!


Pairs Well With


Notes

Found this years ago, best frosting I have ever tasted. Always a favorite at birthdays

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