Mocca Chocolate Roll Cake

Hi sweet people, I hope you all are having a good start on the new week and that you have had a great weekend.
Saturday morning I went to town, I enjoyed a cup of coffee at a local bakery, I love mornings like these! I bought some pretty organic free-range eggs at a new store that opened in town and couldn’t wait to bake with these. How pretty are these eggs?

I made one of the simplest cake you can ever make, a chocolate roll cake, baked in 5-7 minutes, it is filled with delicious whipped coffee cream, and dark chocolate.

I had a few taste tester to taste this cake, they loved it so much, and ask for the recipe. so here it is.

Mocca Chocolate Roll Cake
Chocolate Roll Cake

• 4 large eggs or 5 medium-size eggs, room temperature
• 150 gram white sugar
• 50 gram all-purpose flour, sifted
• 30 gram best-quality unsweetened cocoa powder ( see tip)
• 1 teaspoon instant espresso powder
• 1 teaspoon baking powder, sifted
• 1/4 teaspoon salt
• 2 tablespoons buttermilk or fil, room temp ( optional)

Coffee Whipped Cream

• 300 ml heavy cream 35 to 40%, cold ( see tip)
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 1- 2 tablespoon white sugar
• 1-2 tablespoon strongly brewed coffee, cold
• 50 or 100 grams coarsely chopped dark chocolate

Direction for the Coffee Whipped Cream

• In a large bowl using an electric beater ( or use a bowl of your stand mixer fitted with the whisk attachment) add your cold cream, sugar, and vanilla bean paste.
• Whip the cream on low speed for one minute, then turn the mixer to medium-low and whip until soft peaks form.
• Add 1-2 spoons brewed coffee and with a spatula combine.
• Store in an airtight container for up to 3-4 hours.

Direction for the Chocolate Roll cake

• Preheat the oven to 210 C°/410F° grease a rimmed baking tray 30 x 40 cm 12 x 16 inch and line with a sheet of baking parchment.
• Start by sifting together the all-purpose flour, cocoa powder, baking powder, instant espresso powder, and salt and set aside for now.
• Into the bowl of an electric mixer fitted with the whisk attachment, whip the eggs, and sugar on high speed, until fluffy, thickened and tripled in volume, about 8 -10 minutes. ( it´s really important to get it thick)
• When done, the mixture will be pale in color and slightly thicken. when you lift the whisk the batter leaves a trail just long enough for you to draw the “8”
• In three additions, sift the flour/cocoa mixture over the whipped egg/sugar mixture.
• Use a balloon whisk instead of a silicon spatula, and very gently fold the flour into the whipped eggs until fully combined. 
• Be very delicately, taking care not to knock out the air in the bubbles you made by whisking, with just a few folds as possible with each addition of flour, but try to quickly once the eggs are beaten so they don’t deflate. Periodically shake out the batter that collects inside your whisk. I using buttermilk add it now.
• Use a large silicone spatula at the end of folding in order to reach the bottom of the bowl and to scrape the batter into your prepared baking tray, smooth the top evenly with your silicone spatula.
• Bake in the center of the oven on 210 C°/410F° until firm to the touch or the top of the cake spring back when press lightly in the center gently touched with your fingertip about 5-7 minutes.
• Meanwhile, put a piece of parchment paper as big as your baking tray on your work surface, duts the parchment paper with white sugar.
• Remove the cake from the oven and immediately turn it onto the sugared parchment paper.
• Peel of the parchment from the base of the cake, and then carefully roll the cake tightly, with the sugared parchment paper. Leave to cool wrapped inside the parchment paper, for 20 minutes.
• Note; Or Instead of rolling the warm cake, you can also remove the parchment from the base of the cake, and place a clean tea towel on top of the cake and leave to cool.
• Take the whipped coffee cream out of the refrigerator.
• Unroll the cake, spread the whipped coffee cream all over the cake, using the back of your spoon or an offset spatula.
• Add coarsely chopped dark chocolate on top of the whipped coffee cream.
• Roll the cake up carefully, remove the parchment paper as you go. Transfer it to a serving plate, seam side down.
• Serve immediately or keep refrigerated, covered, for up to 1-2 days.

Note

Cocoa powder, I use unsweetened from the brand Valrhona (or Cacao Barry Extra Brute) it is Dutch-processed unsweetened cocoa powder, this is pure chocolate with an intense flavor. If you are going to use grocery store cocoa powder, your cake may not look as dark and taste chocolaty as mine.

Cream; there are many different types of cream, Look for a cream that has the highest fat content 36% to 40% so it whips up very well- It will double in volume-and holds its shape whenever you make whipping cream.

Have a wonderful day you all, Love Manuela xo
Follow me along on Instagram for more baking inspiration @passionforbaking

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