Chocolate Mocha Swiss Roll

• porsiyonlar: 8-10
• aktif süre: 20 minutes
• toplam süre: 1.5 hours

Malzemeler

Ingredients:

For the Cake:

• 4 large eggs, room temperature

• 1 cup granulated sugar

• 1/3 cup water

• 1 tsp vanilla extract

• 3/4 cup all-purpose flour

• 1/4 cup unsweetened cocoa powder

• 1 tsp baking powder

• 1/4 teaspoon salt

For the Filling:

• 1 1/2 cups heavy cream

• 1/4 cup powdered sugar

• 2 Tbsp instant coffee granules

• 1 cup semi-sweet chocolate chips, melted and cooled slightly

For the Ganache:

• 1/2 cup heavy cream

• 1 cup semi-sweet chocolate chips

Yöntemler

1. Preheat your oven to 350°F (175°C). Grease and line a 15x10-inch jelly roll pan with parchment paper.

2. In a large bowl, beat the eggs with an electric mixer until they become thick and lemon-colored. Gradually add sugar, beating well. Stir in water and vanilla extract.

3. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

4. Spread the batter evenly in the prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.

5. While the cake is still warm, turn it out onto a kitchen towel dusted with cocoa powder. Peel off the parchment paper and roll the cake, starting from the short side. Allow it to cool completely by leaving on the counter a couple hours. You can stick it in the fridge to speed it up but that can sometimes cause cracking.

6. In a small bowl, dissolve the instant coffee in a tablespoon of hot water.

7. In a separate bowl, whip the heavy cream and confectioners' sugar until stiff peaks form.

8. Fold in the dissolved coffee and melted chocolate.

9. Carefully unroll the cooled cake and spread the mocha filling evenly over the surface. Roll the cake back up without the towel.

10. In a small saucepan, heat the cream until it simmers. Remove from heat and stir in chocolate chips until smooth.

11. Pour the ganache over the rolled cake, spreading it evenly with a spatula. Refrigerate for at least 1 hour to set.

12. You can sprinkle with nuts or sprinkles if desired.