Mocha Cake/Roll. Mocha Roll with Buttercream Frosting – Soft, Spongy and delicious! Mocha Cake Roll is one of my favorite cake recipes. The hint of coffee in the creamy Swiss I guess you can never go wrong with a mocha cake roll.
Chocolate and coffee create a sinfully rich cake roll bursting with flavor. Espresso Mocha Roll Cake. by: Erica Hom. A fluffy and flavorful Espresso sponge rolled with a chocolate and espresso whipped cream. You can have Mocha Cake/Roll using 22 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Mocha Cake/Roll
- You need of Cake Batter.
- You need 6 large of egg yolks at room temperature.
- Prepare 1 cup of sugar.
- You need 1 tsp of coffee granules.
- It’s 1 1/2 tsp of cocoa powder.
- Prepare 1 tsp of vanilla extract.
- You need 1 tsp of water.
- You need 3/4 cup of canola oil.
- It’s 1 cup of cake flour.
- It’s 1 tsp of baking powder.
- It’s 6 of egg whites at room temperre.
- Prepare 1 tsp of cream of tartar.
- You need of Mocha Buttercream.
- You need 1 cup of sugar.
- You need 4 large of egg whites at room temperature.
- Prepare 12 oz of (3 sticks) unsalted butter, soft, at room temperature.
- It’s 1 tsp of coffee granules.
- It’s 1 1/2 tsp of cocoa powder.
- Prepare 5 tsp of water.
- You need 1 1/2 tsp of vanilla extract.
- It’s 5 tsp of amaretto.
- Prepare 5 tsp of melted vegetable oil spread or butter (to substitute for amaretto).
Making cake rolls (like this mocha cake roll with raspberries) is something that still The end result was a MOUTHWATERING mocha cake roll with buttercream filling, topped off with glossy mocha. Creamy mocha filling Chocolate Mocha Cake I. This cake is so delicious and moist but I added WAY more instant coffee than called for and it added a barely-there mocha flavor. This Chocolate Mocha Cake is extra rich and chocolatey with a silky mocha swiss meringue buttercream, and dreamy chocolate ganache.
Mocha Cake/Roll step by step
- For the Cake: preheat oven to 375°F. Spray two 9" round cake pans with baking spray..
- Whisk together egg yolks and sugar in large bowl (or bowl of a stand mixer) over low, then medium speed, until creamy and light yellow in color..
- Dissolve coffee granules and cocoa powder in hot water and vanilla in a small bowl, getting rid of lumps while stirring. Pour into the egg-sugar mixture, along with canola oil, and beat until well combined..
- Sift cake flour and baking powder over mixture a few at a time and mixing each time. Mix until well blended, scraping the sides of the bowl..
- Beat egg whites and cream of tartar into stiff peaks in a medium bowl, and fold into the mocha batter, a dollop or two first to liquefy the thick batter, and then in thirds..
- Divide the batter between the two cake pans. Bake for 20 to 25 minutes. The cakes are done when the tops become golden brown and the cake tester comes out clean when inserted in the middle..
- Let cool for 10 minutes, then carefully remove from pans, set aside right side up. Cool completely before trimming and icing..
- For the Buttercream: Whisk sugar and egg whites for 3 to 5 minutes in a small or medium heatproof bowl set over a saucepan of simmering water (water should not touch the bottom of the bowl), until meringue is hot to the touch. The sugar granuls will be dissolved and you will be left with a fluffy marshmallow cream-like froth..
- Remove bowl from heat and beat for 5 minutes with a hand mixer set to medium speed. Mixture will be white and creamy in texture..
- Add half of the butter and beat with a hand mixer until smooth before adding the next half to combine. Scrape the sides of the bowl with a spatula and give it a quick stir. Beat again on medium-high for another 6 to 10 minutes..
- Dissolve cocoa and coffee granules in hot water, and vanilla extract and amaretto in a small bowl. Pour intothe buttercream mixture and beat for 2 minutes, scraping the sides at least once..
- To Assemble the Cake: Using an icing bag, pipe.
Homemade chocolate cake rolled together with coffee ice cream makes a dessert everyone will enjoy. Peppermint Mocha Cake Roll is a moist chocolate mocha roll cake filled with whipped cream and topped with chocolate ganache and peppermint crunch! 'Tis the season to be jolly, especially when it. This mocha cake roll is filled with creamy swiss meringue buttercream. It is a lightly indulgent dessert made with simple ingredients you probably have on hand. Mocha Roll Cake is is a popular Jewish recipe eaten throughout the year.
