Mocha Chocolate Cake Roll

Chocolate Cake Roll Recipe
104
10 Reviews
Chocolate and coffee create a sinfully rich cake roll bursting with flavor.
1:30
Prep Time
2:20
Total Time
10 servings

Ingredients

Cake

4
large Land O Lakes® Eggs, separated, reserve 2 egg yolks
1 cup
sugar
1/4 cup
Land O Lakes® Butter, softened
2 teaspoons
vanilla
3/4 cup
all-purpose flour
1/4 cup
unsweetened cocoa
1/4 cup
water
1 teaspoon
baking powder
1 teaspoon
baking soda
1/4 teaspoon
salt

Filling

1 tablespoon
instant espresso or instant coffee granules
1 tablespoon
water
1 cup
Land O Lakes® Heavy Whipping Cream
1/4 cup
powdered sugar
1 (1-ounce) square
semi-sweet baking chocolate, grated

Topping

Powdered sugar
Chocolate-covered coffee beans, if desired

Directions

  1. Heat oven to 350°F. Spray 15x10x1-inch baking pan with no-stick cooking spray. Line bottom of pan with parchment paper. Spray paper and sides of pan lightly with no-stick cooking spray. Set aside.
  2. Beat egg whites in bowl at high speed, scraping bowl often, until stiff peaks form. Set aside.
  3. Combine 2 egg yolks, sugar, butter and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy.
  4. Add all remaining cake ingredients. Beat at low speed until well mixed. Gently stir egg whites into chocolate mixture until well mixed.
  5. Pour into prepared pan; spread evenly. Bake 10-15 minutes or until top springs back when touched lightly in center and cake pulls away from edge of pan. Immediately loosen sides of cake by carefully running sharp knife between cake and paper. Cool 10 minutes.
  6. Invert cake onto smooth clean cotton dish towel sprinkled generously with sifted powdered sugar. (Do not use terry cloth towel.) Very carefully remove top piece of parchment paper. (Cake may stick slightly to paper.) Lightly spray 15x10-inch piece of parchment paper and place over cake, sprayed-side down. While cake is warm, roll up cake and paper in towel beginning with 10-inch side. Cool completely, seam-side down, about 30 minutes.
  7. Dissolve instant espresso in 1 tablespoon water in bowl; set aside. Beat whipping cream in chilled small bowl at high speed until soft peaks form. Gradually add powdered sugar; continue beating until stiff peaks form. Gently stir in dissolved espresso and grated chocolate.
  8. Carefully unroll cake; remove top piece of parchment paper. Evenly spread filling over cake. Roll up cake from 10-inch end by carefully lifting towel, ending with seam-side down. Sprinkle cake with sifted powdered sugar. Trim edges, if necessary. Carefully place onto serving plate. Cover; refrigerate until serving time. Garnish with chocolate-covered coffee beans, if desired. Carefully cut slices using sharp serrated knife.

Recipe Tips

Substitute waxed paper for parchment paper.

Nutrition Facts (1 serving)

Calories
290
Cholesterol
90mg
Carbohydrates
34g
Protein
4g
Fat
16g
Sodium
310mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

dough very difficult to work with. the cake coming out of the pan stuck to everything. the cream filling had to double. don't get why all comments said easy to work with. not at all.

Rating

I made this cake adding melted butter at the end of the process, turn out good. You can filled it with cake filling(strawberries, rasberries ,etc.) I also use wax paper to roll the cake, because is softer than the parchment paper. Let the cake rest rolled few minutes. When You feel it is cool, add the filling.

Rating

I lost my mother's recipe for this cake made without the coffee for Christmas and b-days. It was easier than it looks, but use only parchment paper. At Christmas, my mother would break up hard red & white peppermint candy and mix that in the whipping cream. Yum!

Rating

Instead of instant coffee or instant espresso, I ran to Caribou and bought a shot of expresso and used 1 tbs. it was wonderful. Then I crushed chocolate covered coffee beans and rolled it with the powdered sugar, DELISH!!

Rating

Easy to make, just follow the instructions. Not too sweet and elegant! Try it and you will make it again.

Rating

Very light and elegant

Rating

easier than looked, light, fluffy....not to sweet.....pretty!

Rating

I was so thrilled to have found this recipe. Many years ago someone made me one that was just like this one, except she had put chocolate frosting on top. I lost touch with the person and was so craving the cake. I decided to google it and was so happy to have found it. I have made it and it is just absolutely delicious. I did make a little more filling because it didn't seem to be enough with the one cup, nevertheless an awesome cake. Thank you1

Rating

Do not use the tip that says waxed paper is an okay substitute for parchment paper. Always use parchment paper. Before you mix in the egg whites the batter will seem extremely dry. This made me nervous, so I added an extra egg yolk (for a total of 3). When I folded in the whites, the batter was just fine. I might not have needed to add the extra yolk, but it was fine with it. The cake was very tasty and tender. It was also easy to work with. I did not add the grated chocolate to the filling. We liked it with just coffee. Also, we made a little extra whipped cream. The one cup of cream just didn't seem to be enough. Use two cups, if you want generous filling. This also freezes very well (when wrapped tightly in plastic wrap). all in all, a very good recipe!

Rating

can use drinking chocolate powder instead of grated semi-sweat chocolate

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