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Mocha Cream Roll

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

Why I Love This Recipe

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

Ingredients You'll Need

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

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

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


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


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


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