Are you craving a decadent yet surprisingly easy dessert? Look no further than this Mocha Roll Cake! This recipe delivers rich, coffee-infused sponge cake swirled with a luscious mocha buttercream, promising a delightful treat that's perfect for any occasion – from a casual weeknight dessert to a sophisticated weekend gathering. It’s a guaranteed crowd-pleaser, and the homemade touch makes it even more special. Get ready to impress your family and friends with this surprisingly simple yet elegant dessert!
Ingredients:
For the Mocha Sponge Cake:
- 4 large eggs, separated
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 tablespoons instant coffee granules, dissolved in 2 tablespoons hot water
For the Mocha Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons instant coffee granules, dissolved in 2 tablespoons hot water
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions:
Making the Mocha Sponge Cake:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 15x10 inch baking pan with parchment paper, leaving an overhang on the longer sides to help with rolling.
- Whisk Egg Yolks & Sugar: In a large bowl, whisk together the egg yolks and sugar until pale and thick. This is crucial for a light and airy cake!
- Fold in Dry Ingredients: Gently fold in the flour and cocoa powder, alternating with the dissolved coffee, until just combined. Be careful not to overmix.
- Whip Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form.
- Combine: Gently fold the whipped egg whites into the batter in three additions, being as gentle as possible to retain air.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Roll: Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the shorter end, gently roll the cake and the towel together. Let it cool completely.
Making the Mocha Buttercream:
- Beat Butter: In a large bowl, beat the softened butter until light and fluffy. This step is essential for a smooth buttercream.
- Add Dry Ingredients: Gradually add the powdered sugar and cocoa powder, beating until combined.
- Add Wet Ingredients: Slowly pour in the dissolved coffee and milk, beating until smooth and creamy. Stir in the vanilla extract.
Assembling the Roll Cake:
- Unroll & Frost: Once the cake is completely cool, carefully unroll it. Spread the mocha buttercream evenly over the cake.
- Roll Again: Gently roll the cake back up, tucking in the edges as you go.
- Chill & Serve: Refrigerate for at least 30 minutes to allow the buttercream to set. Slice and serve!
Tips for Success:
- Don't overmix the batter, as this can lead to a tough cake.
- Make sure your eggs are at room temperature for optimal volume.
- Use good quality cocoa powder for the richest flavor.
- If your buttercream is too thick, add a little more milk; if it's too thin, add more powdered sugar.
Variations:
- Chocolate Lovers' Delight: Add chocolate chips to the cake batter or drizzle melted chocolate over the finished roll.
- Nutty Mocha: Add chopped nuts to the buttercream for extra texture and flavor.
- Espresso Boost: Use freshly brewed espresso instead of instant coffee for an even more intense coffee flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 20-25g
- Sugar: 30-35g
- Protein: 5-7g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This Mocha Roll Cake is a beautiful and delicious dessert that's surprisingly easy to make. Enjoy the process and the delicious results! It's perfect for sharing with loved ones or enjoying a little slice of heaven all to yourself. Happy baking!