Mocha Roll Cake

This roll cake is very soft, made with a lot of eggs. Could be a good partner of your coffee, because it has a little bit of coffee flavor.

Mocca Roll Cake (Photo credit : Veronica)
Mocca Roll Cake (Photo credit : Veronica)

Mocca Roll Cake

Makes 10 slices

You need :
a stand mixer and/or hand mixer
a 26x36x5 cm baking dish lined with a parchment paper

Ingredients :
6 eggs
95 gr sugar
½ tsp vanilla paste
55 gr all purpose flour
½ tsp baking powder
pinch of salt
80 gr chopped hazelnuts

Filling :
200 ml whipping cream (cool)
3 tbsp confectioner sugar
½ tsp vanilla paste
1 stick instant espresso powder
1 tsp cocoa powder
½ tsp mocha essence (optional)

Steps :
Mix together flour, baking powder and salt. Set aside.

Preheat the oven to 180 degree Celsius.

Add the eggs, sugar and vanilla paste into a bowl of stand mixer, using a balloon whisk attachment, whisk them for about 8 minutes or until double in volume and pale in color.

Sift dry ingredients into the egg in 3 additions. After each addition, mix carefully with a spatula until combined. Do not over-mix.

Pour the mixture into prepared baking dish. Bake for about 12-15 minutes or until a toothpick insert to the center comes out clean. Turn off the oven and leave to cool.

For the filling, pour in whipping cream into a mixing bowl, add in confectioner sugar. Whisk with a hand mixer until stiff peak. Add in espresso powder, cocoa powder and mocha essence (if desire), mix with a spatula until well combined.

Remove parchment paper carefully from the cake. Place it into another clean parchment paper. Take half of the filling, spread onto the cake using a spatula. Roll the cake to the front side (the long side should face you).

Spread another half part of the filling onto the rolled cake with a spatula. Coat with chopped hazelnuts. Slice into 10 slices and it's ready to be enjoyed!

Recipe by Veronica

Share this:
FacebooktwitterpinterestmailFacebooktwitterpinterestmail

Follow me:
twitterinstagramtwitterinstagram