Mocha Roll 
This  Mocha Roll recipe is everything you expect on a mocha cake. It will remind you how Goldilocks' mocha roll tastes like. 

I made this recipe easy for you by adding step by step photos below. Just follow the procedure to a T and you'll have a successful finished product .
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​For the frosting, make sure to follow my notes because mixture may look curdled before all of the butter is added but will come back together by the time beating is finished.
Just be patient.

​Also, make sure that the butter is softened and room temp but not melted. 
​

you may like to try Brazo de mercedes cupcakes
Many have tried this recipe and I compile just a few of the photos from comments below and pinterest. You should try them as well :)

mocha roll recipe

INGREDIENTS:
  • 1 cup cake flour
  • 1/2 cup sugar
  • 1/2 tbsp baking powder
  • 1 tbsp instant coffee powder
  • 1/2 tsp salt
  • 4 egg yolks
  • 1 tbsp instant coffee dissolved in 1/4 cup hot water
  • 1/4 cup oil (I used olive oil)
  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup sugar

​MOCHA ICING RECIPE:
  • 2 egg whites
  • 1/8 tsp salt
  • 1 tbsp sugar
  • 1 tbsp instant coffee powder
  • 3/4 cup sugar
  • 1 tbsp instant coffee dissolved in 1/2 cup hot water.
  • 12 tbsp softened butter​
Notes:
1. If you don't want it strong, you can always adjust the portioning of the coffee powder.
2. Eggs should be room temperature. 
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HOW TO MAKE MOCHA CAKE:
  • Preheat oven to 350 degrees F. Line a jelly roll pan with parchment paper.
  • In a bowl, whisk egg whites until frothy. 
  • Add cream of tartar. 
  • Gradually add 1/4 cup of sugar while beating in high speed until still stiff. Set aside.  
  • In another bowl, combine all the liquid ingredients (coffee, egg yolks and oil). Set aside.
  • In a mixing bowl, combine flour, sugar, baking powder, coffee powder and salt.  
  • Pour-in the liquid ingredients to the flour mixture. Continue mixing until light & fluffy.
  • Using a spatula, gently fold in the egg whites mixture into the batter mixture.
  • Pour the batter evenly into the prepared pan and smooth top with a spatula. Bake for 20 to 25 minutes. 
  • Cake is ready if toothpick inserted comes out clean. 
  • Remove from oven. ​​
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  • Turn the cake out on a towel lightly sprinkled with powdered sugar. 
  • Slowly peel off the parchment paper. 
  • Roll the still warm cake with the towel and leave on a wire rack (with the towel on it) to cool completely. 
Note** You don't roll the towel inside the cake. You just use the towel to hold the cake and to roll it.  
  • Unroll the cake and transfer onto a parchment paper. 
  • Spread with a thin layer of Mocha frosting (recipe below) and re-roll the cake, frost the outside of the roll. 
  • Refrigerate for at least 2 hours before slicing. 
  • Serve & Enjoy! ​

​PREPARE THE MOCHA FROSTING:
  • Beat the egg whites until frothy.
  • Add the salt, 1 tbsp sugar and 1 tbsp instant coffee powder.
  • Beat at  medium speed until soft peak. Set aside.
  • In a sauce pan, combine dissolved coffee and sugar. Stir until sugar is dissolved.
  • Bring to a boil over moderate heat (no need to stir).
  • Boil for 2-3 minutes. 
  • Remove from heat and slowly pour hot syrup into whites, beating constantly until meringue is cool to the touch. 
​***NOTES***
  • Before proceeding, make sure meringue has cooled down.
  • Add softened butter (1 tbsp at a time), beating well after each addition until mixture is smooth.
  • ***Mixture may look curdled before all of the butter is added but will come back together by the time beating is finished.
​
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​​Hi, Janette here!
Let me know what you think about this recipe.
​Leave a comment below.
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