Mocha Cream Roll
CATEGORIES
INGREDIENTS
- Cooking Time: 12 oven, 10 stovetop
- Servings: 8 - 10
- Preparation Time: overall 2 hours
- 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!