Mocha Roll Cake
This mocha roll cake recipe has so much coffee flavor you won't be missing your cup of joe! This Filipino dessert is not too sweet either so it is satisfying, but won't leave you in a sugar-laden snooze. It is, however, full of butter because of the two buttercreams used in this cake. Consider it sinful, but you can be bad once in a while.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
Sponge Cake
- 6 egg yolks
- 60 grams sugar
- 60 grams vegetable oil
- 60 grams milk
- 90 grams all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon instant coffee powder, unsweetened
- 1 tablespoon cocoa powder, unsweetened
- 6 egg whites
- ½ teaspoon cream of tartar
- 60 grams granulated sugar
Filling
- 2 egg whites
- ¼ teaspoon salt
- 1½ teaspoon cocoa powder, unsweetened
- 1½ teaspoon instant coffee powder, unsweetened
- 1 tablespoon sugar
- 118 grams water mixed with 1 tablespoon of instant coffee powder
- 100 grams granulated sugar
- 170 grams unsalted butter
Buttercream Frosting
- 113 grams unsalted butter
- 1 tablespoon instant coffee powder
- ½ teaspoon cocoa powder
- 55 grams heavy cream
- 120 grams powdered sugar
Instructions
Make the Cake
- Preheat the oven to 180°C (350°F) and prepare a 9x13 baking sheet by lining it with parchment paper.
- Mix the flour, cornstarch, instant coffee powder, and cocoa powder in a bowl and set aside
- In a bowl beat together egg yolks and sugar until sugar has disappeared.
- Pour the bowl of dry ingredients into the egg yolk mix. Mix everything together. Set aside
- In another bowl, beat the egg whites until frothy. Then add the cream of tartar and continue beating until the cream of tartar has disappeared.
- Add the sugar slowly while beating the egg whites and continue until you get soft peaks. Take a third of the egg whites and fold into the egg yolk mixture. Repeat the process until you use all the egg whites.
- Pour the batter into the prepared baking pan and bake in the oven for 15-20 minutes until the top is brown and the cake is set.
- Take it out of the oven and allow to cool until you can touch the pan but it's still warm. Take the cake out of the pan and place it on a clean parchment paper with the top of the cake facing you.
- Roll the cake and place it on a plate seam side down. Put it in the fridge while you make the buttercream filling and frosting.
Make Buttercream Filling
- In a bowl, beat egg whites until foamy.
- Add salt, 1 tablespoon sugar, instant coffee, and cocoa powder. Then beat until you get soft peaks. Set aside.
- In a saucepan, add the 100 grams of sugar and coffee mixed with water then put on the stove on medium heat. Cook for no more than 3 minutes and make sure it boils. Take it off the heat and add to the bowl of egg whites.
- Beat the egg whites and hot syrup together until you get soft peaks. Allow the meringue to cool completely before you add the butter.
- Add butter a little bit at a time and beat with electric mixer until butter is incorporated. Repeat the process until you use all the butter. Set aside.
Make the Frosting
- In a bowl, cream the butter then add instant coffee and continue to mix.
- Add heavy cream a little bit at a time and continue mixing.
- Once the heavy cream is incorporated, add the powdered sugar a quarter at a time and repeat until all of the powdered sugar is used.
Put the Cake Together
- Take the cake out of the fridge and unroll carefully.
- Spread the filling across the top of the cake. Then gently roll the cake into a log again.
- Cut the ends of the cake to clean up the edges.
- Cover the cake with frosting and decorate to your preference.
- Put the cake back in the fridge for at least an hour to allow the buttercream to set.