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Mocha Roll Cake with Espresso Whipped Cream Recipe

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4.1 from 32 reviews

  • Author: Amina
  • Total Time: 4 hours 24 minutes
  • Yield: 8 servings

Description

This Mocha Roll Cake is a light, airy chocolate sponge infused with espresso flavor, rolled with a smooth and fluffy espresso whipped cream. It combines the richness of cocoa and coffee for a delightful dessert that’s perfect for gatherings or special occasions. The cake is baked in a thin sheet, then carefully rolled with whipped cream to create elegant swirls, garnished optionally with coffee beans for a refined touch.

Ingredients

Cake

  • 100 g cake flour
  • 50 g natural cocoa powder
  • 1 teaspoon instant espresso powder
  • 6 large eggs (room temperature)
  • 1/4 teaspoon cream of tartar
  • 150 g granulated sugar (divided into 100 g + 50 g)
  • 70 g milk (dairy or non-dairy)
  • 60 g neutral oil (e.g., canola oil, avocado oil)
  • 1 teaspoon vanilla extract

Espresso Whipped Cream

  • 400 g whipping cream or heavy cream
  • 40 g powdered sugar
  • 1 1/2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • Coffee beans (optional, for garnish)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 12×17-inch baking tray with parchment paper cut to size to prevent sticking and set it aside.
  2. Mix dry flour ingredients: In a small bowl, combine cake flour, natural cocoa powder, and instant espresso powder. Stir together well and set aside for later use.
  3. Separate eggs: Carefully separate the egg whites from the yolks into two large mixing bowls, ensuring no yolk contaminates the whites. Set aside the egg yolks bowl.
  4. Make egg white meringue: Add cream of tartar to the egg whites. Using an electric hand mixer, beat the whites on low-medium speed until frothy. Gradually add 100 grams of granulated sugar one spoonful at a time, beating between additions. Increase speed to medium-high and beat until stiff peaks form. Set this meringue aside.
  5. Prepare egg yolk mixture: To the egg yolks, add the remaining 50 grams of sugar and mix until combined. Add milk, neutral oil, and vanilla extract, mixing thoroughly. Sift the dry flour mixture over the egg yolk mixture through a fine mesh sieve. Mix gently on low speed until just combined to avoid overdevelopment.
  6. Fold meringue into yolk batter: Add about one-third of the egg white meringue into the egg yolk batter and fold gently using a spatula to lighten the mixture. Then fold in the remaining meringue carefully until no streaks remain, making sure to scrape the bowl’s sides and bottom. Be gentle to preserve the airiness of the meringue.
  7. Fill and spread batter: Pour the combined batter into the prepared baking tray. Use an offset spatula to spread it evenly into corners and edges, smoothing the surface into an even layer.
  8. Bake the cake sheet: Bake in the preheated oven for 13 to 14 minutes, or until the edges are lightly browned and the top has puffed up slightly.
  9. Cool and release cake: Let the cake cool on a wire rack for about 5 minutes. Run an offset spatula around the edges to loosen. Place a wire rack on top of the pan, then carefully flip the pan and rack to transfer the cake onto the rack. Peel off the parchment paper. Place a fresh parchment sheet on top and flip the cake onto it.
  10. Pre-roll the cake: While still warm, gently roll the cake along with the parchment paper starting from the short end. Let it cool completely in the rolled shape to make final rolling easier.
  11. Make espresso whipped cream: In a clean mixing bowl, combine whipping cream, powdered sugar, instant espresso powder, and vanilla extract. Use a hand mixer to whip until stiff peaks form.
  12. Unroll and apply cream: Unroll the cooled cake sheet carefully. Spread dollops of the prepared espresso whipped cream evenly over the cake using an offset spatula, leaving about 2 inches at one end without cream. Reserve any extra cream for decoration.
  13. Roll the final cake: Roll the cake up tightly again starting from the same short end, this time rolling directly onto a sheet of plastic wrap placed next to the cake’s edge. Use the spatula to remove any excess cream that squeezes out and tuck in cream from the ends. Wrap securely in plastic wrap.
  14. Chill the roll: Refrigerate the wrapped cake roll for at least 3 hours or overnight to allow the cream to set and the flavors to meld.
  15. Slice and serve: Before serving, trim about half an inch from both ends to reveal the swirl. Cut the roll into 1 to 1.5-inch slices. Use leftover whipped cream to pipe decorations on top and optionally garnish with coffee beans for an elegant presentation.

Notes

  • Ensure eggs are at room temperature for better meringue volume and mixing.
  • Do not overmix the batter after combining meringue to maintain airiness and a light sponge texture.
  • If desired, substitute non-dairy milk and cream for a dairy-free version.
  • Rolling the cake while warm helps prevent cracking and makes the final roll smoother.
  • Chilling the cake allows the cream to set and makes slicing easier with clean, defined layers.
  • Espresso powder can be adjusted based on preference for stronger or milder coffee flavor.
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Find it online: https://aminabakes.com/mocha-roll-cake-with-espresso-whipped-cream-recipe/