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Mocha Roll Recipe | Make Chocolate Cake Swiss Rolls

Get ready to indulge yourself with this divine mocha roll recipe.

Combining the rich flavors of chocolate and espresso, it’s a treat you’ll want to make again and again.

Don’t worry if you’re new to this – we’ll guide you through every step.

From whipping up the perfect mocha cream filling to rolling your cake like a pro, you’ll master this recipe in no time.

So, let’s get your apron on and start baking! Here’s the scoop on our mocha roll recipe.

Understanding the Ingredients for Mocha Roll

You’ll need to understand the ingredients for your mocha roll, which include items like chocolate and espresso cream, among others.

The mocha roll cake is an intricate dessert that relies heavily on the balance of its components.

You’ll start with instant coffee granules or instant coffee powder to create the foundation of your mocha cake.

This is mixed with purpose flour, creating a balance between the bitterness of the coffee and the neutral base of the flour.

Unsalted butter is incorporated to add richness and moisture, while egg yolks contribute to the cake roll’s tender crumb.

The dry ingredients, including the cocoa powder, are sifted together to ensure an even distribution.

Each ingredient in your mocha roll recipe has a purpose and understanding their role will yield a perfect cake roll.

The Science Behind the Perfect Mocha Roll

In your quest for the ultimate dessert, it’s crucial to understand the chemistry that goes into creating a perfectly balanced sweet treat.

The science behind the perfect mocha roll is a balance of flavors and textures, achieved by carefully selecting and combining the ingredients.

  1. Cake Batter: Start by whisking eggs, sugar, and instant espresso powder in a large bowl at medium speed until it doubles in volume. The coffee flavor intensifies as it mixes with the other ingredients.
  2. Chocolate Flavor: Add melted chocolate to the batter, ensuring it’s well incorporated to achieve a robust chocolate flavor.
  3. Swiss Roll Cake: Pour the batter into a baking sheet and bake. The result is a light, airy cake perfect for rolling.
  4. Cream Filling: The final touch is a rich cream filling, which adds a delightful contrast to the espresso-chocolate cake.

Mastering this mocha roll recipe is about understanding the interplay of these elements; light sponge cake, delicate meringue, all delish.

Step-by-Step Guide to Making Your Mocha Roll

Let’s dive into the step-by-step process of crafting this delightful dessert, ensuring each ingredient and technique is perfectly executed.

Your mocha roll recipe journey begins with preheating your oven to 350°F. While you heat oven to 350 degrees F line your jelly roll pan.

Now you’ll combine cake flour, cocoa powder, and salt at a low speed with your stand mixer.

A great way to make some quick espresso is to heat instant espresso powder in a cup water in a small saucepan.

In a separate bowl, using an electric mixer, you’ll beat eggs with sugar until they’re light and fluffy, forming soft peaks.

Gradually add vegetable oil and vanilla extract, mixing until well incorporated.

You’ll then fold in your dry ingredients, being careful not to overmix. Pour this batter into a lined baking sheet and bake until done.

Gently invert cake onto a kitchen towel spread neatly on a wire rack. Remove the baking paper from the cake.

Use the towel, starting at the short end (not long side) of the cake, to roll. The first time can be tricky. Roll the towel tightly, not leaving too much air.

Once cooled, roll back into a sheet pan cake. Couple of things; during the next steps, carefully remove the towel and break out the plastic wrap.

Spread a layer of whipped cream and roll it up. Voila! Your chocolate and espresso cream cake rolls are ready to be devoured.

Trim the narrow end with a sharp knife, and remove from the cooling rack or cookie sheet to store in an airtight container in the fridge.

Mastering the Art of the Mocha Cream Filling

Mastering the art of the filling, it’s crucial to balance the flavors just right, ensuring it’s not too sweet nor too bitter.

As a coffee lover, you’ll appreciate the robust flavor that the mocha cream brings to your mocha morning rolls.

Here’s a simple guide:

  1. First, whip together cream cheese and powdered sugar in a small bowl until it’s fluffy and light.
  2. Gradually add in your heavy whipping cream and continue beating until the mixture thickens.
  3. Stir in your egg mixture, making sure it’s well combined.
  4. Lastly, fold in your chocolate ganache to give a rich, velvety texture.

This cream filling, paired with a warm cup of coffee and a generous layer of buttercream frosting, will make your mocha morning rolls the ultimate breakfast treat.

Use a serrated knife to caught slices as thick or thin as you’d like.

Rolling Your Mocha Roll: Techniques and Tips

Once you’ve whipped up your filling, with its stiff peaks standing proudly, it’s time to perfect your technique for rolling your mocha roll.

Begin by carefully inverting the cake onto a clean kitchen towel dusted with powdered sugar.

Peel off the top piece of parchment paper meticulously, so as not to tear your tender cake.

Next, start from one end of the cake, gently rolling it with the towel tucked in, making sure the seam side ends up on the bottom.

Place your rolled cake on a prepared tin or jelly roll pan for structure and refrigeration.

Remember, the ends of the cake may crack a bit, but don’t worry, it adds to the homemade charm.

These techniques and tips will ensure a perfect mocha roll every time.

Serving Recommendations for Your Mocha Roll

You’ve done all the hard work, now it’s time to present your creation in the best possible way.

Your mocha roll recipe has resulted in a deliciously moist chocolate and espresso cream cake roll, ready to be one of your guests’ favorite desserts.

Here are four serving recommendations for your mocha roll:

  1. Dust with Icing Sugar: Just as you’d sprinkle cinnamon on cinnamon rolls, lightly dust the top of the cake with icing sugar using an offset spatula.
  2. Serve Cool: Allow the cake to cool before serving, this enhances the flavors and texture.
  3. Pair with Coffee: The mocha flavors pair beautifully with a strong espresso or black coffee.
  4. Decorate like Yule Logs: For a festive touch, add marzipan or fondant decorations to mimic the look of yule logs.

Troubleshooting Common Mocha Roll Problems

Despite your best efforts, there might be times when things don’t go as planned with your dessert.

Here’s the scoop on how to fix some common problems.

If your mocha roll cracks along the short side, it’s likely due to over-baking. To prevent this, keep a keen eye on your bake time.

A dry cake can be the result of too much cup sugar. Use a separate bowl to measure the flour mixture and a cup of sugar, ensuring accuracy.

If your cake doesn’t rise, your whole eggs might be overbeaten. For a fluffy texture, fold egg whites into your egg yolk mixture gently.

Remember to let your cake cool before rolling to prevent it from breaking.

Keep troubleshooting common mocha roll problems and you’ll master this recipe.

Customizing Your Mocha Roll: Add-Ins and Variations

Now that you’ve mastered the basic mocha roll recipe, let’s explore customizing your mocha roll: add-ins and variations.

This part is where you can get creative and make a chocolate and espresso cream cake roll that’s uniquely yours.

  1. Room temperature ingredients: Try infusing your sugar mixture with different flavors like vanilla or cinnamon.
  2. High speed whipping: When you whisk flour into the warm milk, try adding a pinch of nutmeg or cocoa powder for an extra kick.
  3. Large Mixing Bowl Magic: Add some chopped nuts or dried fruits to your dry ingredients.
  4. Double Boiler Delights: Melt some white or dark chocolate on top of a double boiler and drizzle it over your mocha roll for a decadent finish.

Experiment and enjoy the process. Your kitchen, your rules! And check our affiliate links for great options for ingredients and kitchen tools.

Food for Thought

So, you’ve mastered the mocha roll! Isn’t it a treat to slice into that soft, chocolatey sponge revealing a swirl of creamy espresso filling?

Remember, practice makes perfect. Don’t worry if your first few attempts aren’t perfect.

Keep rolling and soon you’ll turn out mocha rolls that aren’t only delightful on the tongue, but also a feast for the eyes.

Yield: 8 slices

Mocha Roll Recipe

A slice of cinnamon roll on a plate with a fork, alongside a mocha roll recipe.

Delight in this light, deliciously caffeinated treat for breakfast or as your seasonal Yule log.

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes


Making the Cake

  • 4 eggs, divided into yolks and whites
  • 1/2 cup sugar, divided into two 1/4 cups
  • 1/4 cup Dutch cocoa, unsweetened
  • 2 tbsp oil
  • 1/4 cup milk
  • 1 tbsp instant espresso powder, dissolved in 1/2 tbsp hot water, cooled
  • 3/4 cup flour
  • 1/2 tbsp baking powder
  • 1/4 tsp cream of tartar

Making the Cream

  • 2 egg whites
  • 1/2 cup sugar
  • 1 stick unsalted butter, softened
  • 1 tbsp instant espresso powder, dissolved in ½ tbsp hot water, cooled


  1. Line a 15 x 10 jelly roll pan with parchment paper. Preheat oven to 370 F.
  2. Beat together the egg yolks and sugar using a wire whisk.
  3. Once it is thick and light-colored, add in the milk, oil, cocoa powder, and espresso.
  4. Add in the flour mixture and whisk until smooth.
  5. Gently fold the egg whites into the yolk batter in gradual amounts using a rubber spatula.
  6. Pour batter into the jelly roll pan and spread evenly to all sides using a spatula.
  7. Bake at 370 F for 8-10 minutes or until the cake springs back to the touch.
  8. Meanwhile, fit a heat-proof glass bowl on top of a pot with simmering water.
  9. Add the 2 egg whites and sugar, whisking continuously.
  10. Once the mixture turns frothy and white, and reaches a temperature of 160 F, turn off heat. This will take about 10 minutes or so.
  11.  A toothpick inserted unto the center of cake should come out clean. Turn the pan down into a kitchen towel dusted with powdered sugar.
  12. The top of the cake should now be facing down. Carefully peel of parchment paper from the cake.
  13. Lift the short side of the cake and start rolling it inwards together with the towel. Place seams down and let cool.
  14. Now, back to the cream. Pour the egg whites mixture into the bowl of a stand mixer.
  15. Whisk on high speed until the mixture forms shiny and firm peaks. The bowl should be cold to the touch.
  16. Add in the softened butter and continue whisking.
  17. The buttercream might turn lumpy or curdle for a moment. Keep whisking until a thick, fluffy icing takes form.
  18. Add in the espresso and continue whisking until combined.
  19. Gently unroll the towel so that the cake is flat on the surface.
  20. Spread cream filling on top.
  21. Using the towel, lift the short side of cake again and roll inwards, letting go of the towel as you roll.
  22. Trim the edges to make them straight.


  • This recipe is an excellent base for a Yule log. Dust with cocoa powder or glaze with chocolate icing, and garnish with berries, nuts, and/or sprigs of mint or pine.

Enjoy this sumptuous dessert with your favorite coffee. Happy baking!

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