Mocha Cream Roll
Why I Love This Recipe
Found this years ago, best frosting I have ever tasted. Always a favorite at birthdays
Ingredients You'll Need
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
Directions
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!
