Choca Mocha Swiss Roll Recipe | Bakepedia

Choca Mocha Swiss Roll

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This mocha (coffee and chocolate) take on the classic Swiss Roll comes from Bakepedia member Joanna Osborne. There are a few components but they come together easily and as you can see, this is fancy enough for your swankiest dinner party.



A coffee flavoured Swiss Roll cake.

Choca Mocha Swiss Roll


Author: Joanna Osborne
Serves: 10

Ingredients

  • CAKE:
  • 4 Medium Eggs
  • 100g Sugar
  • 100g Plain Flour
  • 1 tablespoon Coffee Granules dissolved in 1 tablespoon of warm water
  • BUTTER CREAM:
  • 100g Butter
  • 200g Icing Sugar
  • 1 tablespoon Coffee Granules dissolved in 1 tablespoon of warm water
  • CHOCOLATE SAUCE DECORATION:
  • 100g Icing Sugar
  • 100g Plain Chocolate
  • 50g White Chocolate

Instructions

  1. Preheat oven gas mk 6

  2. Line a Swiss roll tin with baking paper

  3. Whisk together the eggs, sugar and coffee mix for 10 minutes with an electric mixer, after which the mixture should have approximately doubled in size.

  4. Sift the flour before gently folding into the egg mixture.

  5. Gently spread the mixture into the cake tin.

  6. Bake in the centre of the oven for about 8-10 minutes till firm to touch.

  7. While still warm turn the cake out onto a piece of baking paper sprinkled with sugar.

  8. Score with a knife a line 1cm away from the lower edge of the cake, from this edge roll up the cake. Allow to cool on a wire rack.
  9. Prepare the butter cream by beating the butter till soft and fluffy. Then stir in the icing sugar adding small amounts of the coffee till you get a nice consistency. Reserve any remaining coffee solution.

  10. Gently unroll the cake and spread on the butter cream followed by chocolate sauce, roll the cake back up.

  11. To decorate the cake melt some chocolate and spread onto a roasting bag then allow to cool in fridge. Once cool cut triangular shapes out of the chocolate.( To make a pattern on the chocolate, pipe some lines of melted white chocolate onto the roasting bag first then spread the darker chocolate on top.)

  12. Mix the icing sugar with a small amount of the coffee solution then spread on top of the cake. Drizzle melted chocolate across the top and finally finish by adding the chocolate triangles.

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