"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Chocolate Mocha Roll/Layer

Chocolate Mocha Roll/Layer
This dessert can be prepared ahead and frozen. A few hours before serving, thaw the cake and make Mocha Cream and then fill, frost and garnish. Adjusted from Canadian Living Cookbook 1987.

I have made this cake often but have never frozen it.

You have an option with this cake, depending on how you would like it to look. You can either roll it or cut the jellyroll into three layers and stack. If you are serving a larger number of guests, cut the jellyroll length wise instead of width for three long narrow layers.

6 eggs, separated
1 cup granulated sugar
1 tsp vanilla
1/4 cup all-purpose flour
1/2 cup unsweetened quality cocoa powder

Mocha Cream

1 tablespoon instant coffee granules (If you have an espresso machine, you can use this)
1 tablespoon boiling water
2 cups whipping cream
1/3 cup icing sugar
2 tablespoon coffee liqueur (Optional)
(substitute Rum)


Chocolate shavings
toasted sliced almonds.

Line bottom of 15x11 inch jelly roll pan with foil or parchment paper, grease foil and sides of pan.

In bowl, beat together egg yolks, and 1/2 cup of the sugar until light anf fluffy; blend in vanilla. Stir in flour and all but 2 Tablespoons of the cocoa; beat until mixed.

In separate bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar beating until stiff peaks form. fold into batter. Pour into prepared pan and bake in 325° oven for 25 minutes or until cake springs back when lightly touched. Loosen cake around edges.
Sift remaining cocoa over cake.

Cover cake with clean tea towel, then with an inverted baking sheet; turn cake over and carefully remove jelly roll pan and foil. Trim any crusty edges. While hot, roll up cake in towel, starting from long side. Let cool.


May be frozen at this point.

Mocha Cream.

In cup, dissolve coffe in boiling water, let cool. In bowl, beat together cream and icing sugar just until stiff; blend in dissolved coffee and liqueur if using.

Unroll or slice cake into layers, and spread with two thirds of the Mocha Cream. Roll up cake or stack and place on nice serving platter, seam side down. Frost all sides with remaining Mocha Cream and garnish with lots of chocolate and toasted almonds. Refrigerate until ready to
serve. Makes at least 8 servings depending on how you cut or roll it.

No comments:

Post a Comment