Deliciously Divine Mocha Roll Cake Recipe
Imagine sinking your teeth into a slice of deliciously moist and chocolaty cake, infused with the aromatic flavor of coffee. This is what you can expect when you try our Mocha Roll Cake recipe – a heavenly delight that’s perfect for any occasion, especially Passover!
Whether you’re a chocolate lover or a coffee addict, this cake will excite your taste buds and leave you wanting more. Made with simple ingredients, including instant coffee powder, powdered sugar, heavy whipping cream, walnuts, eggs and matzo meal, this cake offers an unforgettable twist on the traditional sponge cake.
But wait, there’s more! This recipe offers various substitutions and variations that cater to different dietary needs and preferences. Are you gluten-free? Vegan? Deciding between a swiss roll or a layer cake? We’ve got you covered.
Bake it for Passover, impress your guests at the next holiday gathering, or simply treat yourself to an indulgent dessert! With easy-to-follow instructions and helpful tips for perfect results, making this Mocha Roll Cake is easier than you think. Join me in creating this irresistible masterpiece – let’s get baking!
Why You’ll Love This Recipe
Are you a fan of rich chocolate cakes with an added coffee twist? Then you’ll love the mocha roll cake! This cake recipe is not only a delight to eat but is also perfect for special occasions like Passover, celebrations or just when you feel like indulging in something sweet.
Firstly, what could be better than combining the flavor of chocolate and coffee in one dessert? With this recipe, you’ll enjoy a soft, fluffy sponge cake made with cocoa powder and instant coffee powder, which makes the cake full of deep chocolatey notes with an aromatic coffee flavor. The combination of these two powerful flavors will tantalize your taste buds and have you craving another slice.
Moreover, this dessert also features a whipped heavy cream filling with finely chopped walnuts that adds a subtle nutty texture to each bite. The cream filling is so light and creamy that it balances well with the dense chocolate cake. And if you have some leftover cream filling after finishing the cake, why not use it as a topping for pancakes, brownies or even hot cocoa?
Finally, you won’t believe how simple the recipe is to make at home. All you need are 8 basic ingredients like matzo meal, sugar and eggs, and voilà! You have yourself a delicious sweet treat that looks like it came from a fancy bakery. Plus, it’s kosher recipe that can be enjoyed by everyone, making it an excellent option for sharing with loved ones during Passover or any time of year.
So what are you waiting for? Try out this mocha roll cake recipe today and enjoy a mouthful of goodness.
Ingredient List
Making a mocha roll cake requires a few key ingredients that come together to create a deliciously rich and decadent dessert. Make sure you have all the necessary ingredients before starting the recipe as this will ensure everything goes smoothly.
Dry Ingredients:
- 1 ½ cups of matzo meal
- ⅓ cup of cocoa powder
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of cream of tartar
- 1 cup of granulated sugar
- 1 teaspoon of kosher salt
- ¼ cup of walnuts, finely chopped
Wet Ingredients:
- 7 large eggs, room temperature
- ½ cup of instant coffee powder dissolved in 2 cups of hot water. Allow the mixture to cool completely.
- ¾ cup of sugar
- 1 pint heavy whipping cream, chilled
Equipment:
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- Parchment paper
- Baking sheet – (12 x 18 inches)
Feel free to substitute any ingredient according to your preference or dietary restrictions. For instance, you can make this cake kosher for Passover by using Kosher-approved products only or make it gluten-free by swapping out the flour and using gluten-free matzo meal. Non-dairy cream can replace heavy cream while plant-based egg substitutes such as egg replacer or flax eggs can substitute eggs.
The Recipe How-To
Now it’s time to roll up our sleeves and get into the nitty-gritty of making this scrumptious Mocha Roll Cake. Trust me, the effort you put into this cake will be worth it in the end!
Step One: Preheat, Mix and Sift
First of all, preheat your oven to 350°F (175°C). Meanwhile, mix the flour, cocoa powder, baking powder, baking soda, kosher salt and granulated sugar together in a large bowl. Use a sifter or fine-mesh strainer to sift these ingredients all together.
Step Two: Beat the Eggs
In another bowl, beat the eggs and sugar until they turn light and fluffy, then add in egg yolks 1 or 2 at a time while continuing to beat the mixture.
Step Three: Make the Mocha Nougat
Next, make the mocha nougat by combining instant coffee powder with some hot water in a small bowl. Stir well until it entirely dissolves. Once dissolved, let it cool down a little bit before adding egg yolk while continuously whisking.
Step Four: Flavor with Salt and Cream of Tartar
Add cream of tartar and half teaspoon salt to this mixture and continue whisking it. Gradually add cocoa powder while alternatively adding cream till it becomes thick enough for you to spread.
Step Five: Whip Egg Whites
In another bowl, whip the egg whites until they stand on their peaks.
Step Six: Fold in Dry Ingredients
Fold in gradually one-third of flour mixture into eggs-sugar mixture until thoroughly combined. Then apply one-third whipped egg whites into mixtures. Repeat two more times.
Once you have done folding all ingredients together correctly fold in a pinch for good measure – this will help ensure you don’t overmix!
Step Seven: Bake for 18-25 Minutes
Get your baking tray ready! Line it with parchment paper before pouring your batter onto it which should already have been greased with non-stick cooking spray or butter beforehand. Bake for around 18-25 minutes or till when touched slightly bounces back.
Step Eight: Roll that Roll Cake!
When ready, take out from oven with great care as hot parchment can cause burns to pour hot cake onto slightly moist towel sprinkled with powdered sugar on surface that doesn’t have parchment paper on it. Trim off any crisp edges off the sides gently; apply more powdered sugar if needed over damp towel then roll them up tightly while still warm along shorter edge side stopping when it gets cool enough.
And voila! Your delicious Mocha Roll Cake is ready to serve! Cut slices of perfect proportion – not too thin nor too thick – sit back and enjoy every bite of your laboriously made cake. Don’t forget those toppings! Whipped cream or some walnuts are always crowd-pleasers!
Substitutions and Variations
Mocha Roll Cake is a versatile dessert that can be customized to suit your taste preferences or dietary needs. Here are some substitutions and variations you can make:
– Gluten-Free: You can use gluten-free matzo meal or flour 1:1 instead of regular matzo meal or cake flour. This substitution will make a cake that is gluten-free and safe for consumption by people with celiac disease or gluten intolerance.
– Vegan: To make this recipe vegan-friendly, use vegan substitutes for eggs, dairy products, and buttercream icing. Instead of traditional eggs, try using applesauce, mashed bananas, or flaxseeds mixed with water as an egg substitute. For heavy whipping cream, you may use non-dairy substitutes like almond milk or coconut cream.
– Chocolate Roll: Instead of making a mocha roll cake, you can use chocolate cake recipes to create a classic chocolate roll cake. Just swap out the instant coffee powder for cocoa powder and skip the step where it’s added in the coffee mixture.
– Coffee Roll: If you want a coffee flavor without the chocolate taste, replace the instant coffee powder used in this recipe with strong brewed coffee or espresso. This variation will give your roll cake an intense caffeine kick for those who need an extra boost.
– Nut-Free: Omit the walnuts in this recipe if you have an allergy to nuts or simply prefer not to use them. There are other toppings that you can use as a substitute like dried fruits, sprinkles or chocolate chips.
No matter what variation or substitution you choose, always remember to follow this recipe with precision and adjust your baking time accordingly.
Serving and Pairing
Mocha roll cake is a classic dessert that is perfect for any time of year. To make your mocha roll cake stand out, try serving it with a dollop of whipped cream and a sprinkle of cocoa powder. This will add an extra layer of richness to your cake and complement the chocolatey notes of the mocha.
For those who enjoy a more sophisticated taste, pairing a slice of mocha roll cake with a cup of espresso is always a good idea. The strong coffee flavors will elevate the sweetness of the cake while creating an indulgent experience.
If you’re feeling more adventurous, try pairing your mocha roll cake with a bold red wine like Merlot or Cabernet Sauvignon. The fruity and spicy notes in these wines provide a contrast to the sweetness of the cake and amplify its flavors.
For those who prefer non-alcoholic beverages, pairing your mocha roll cake with a flavorful tea such as chai or earl grey will add another layer of complexity to the flavor profile. The spiciness in these teas will add warmth and balance to the sweetness of the cake.
Overall, mocha roll cake is a versatile dessert that can be paired with many different beverages depending on your preferences. Whether you choose to serve it with coffee, wine, or tea, there are endless pairing possibilities that will enhance your culinary experience.
Make-Ahead, Storing and Reheating
The Mocha Roll Cake is a perfect dessert for special occasions, including Passover or any other holiday. One of the most significant advantages of this recipe is that it can be made ahead and stored without losing its freshness. Here are some tips to help you prepare and store the cake.
To make the Mocha Roll Cake ahead of time, we recommend keeping the cake covered tightly with plastic wrap or aluminum foil and storing it in the refrigerator for up to two days before serving. The cake tastes even better when you let it rest and chill overnight in the fridge, allowing the flavors to meld together. You can freeze the cake if you want to store it for longer periods. After baking, let the cake cool completely, wrap it tightly in plastic wrap, then wrap it again in aluminum foil. It will keep well in the freezer for up to two months. When you’re ready to eat, remove it from the freezer and let it thaw in the fridge overnight.
When reheating the cake, preheat your oven to 350°F (180°C). Remove any wrapping from the cake and place it on an oven-safe dish before reheating. Heat for about five minutes or until slightly warm. Microwaving is not recommended as it may dry out the cake.
If you’ve made extra or have leftovers, be sure to store them properly too, so they maintain their freshness. We recommend storing any remaining slices of cake in an airtight container to keep them moist and fresh for up to three days at room temperature or up to one week in the refrigerator.
These simple tips ensure that your delicious Mocha Roll Cake remains fresh for several days, so you can enjoy every slice at any time!
Tips for Perfect Results
To ensure that your Mocha Roll Cake turns out perfectly every time, here are some tips you’ll want to keep in mind:
1. Have all ingredients at room temperature: To ensure the eggs and other ingredients combine together smoothly, it’s best to have them all at room temperature before mixing.
2. Avoid overmixing: Be sure you don’t overbeat the batter as it could cause the cake to be dense and not rise properly. So mix only until the ingredients are well incorporated.
3. Line your pan with parchment paper: Use parchment paper to avoid the cake from sticking to the pan.
4. Don’t forget to sift your dry ingredients: Sifting your flour and cocoa powder is important as it will ensure everything is smooth without lumps, which will result in a much lighter cake texture.
5. Be precise with measurements: Ensure you measure accurately so that everything is balanced; too much flour can cause a dry and heavy cake whereas too little may result in the cake falling apart!
6. Use quality ingredients: When making specialty desserts like this mocha roll cake, using high-quality ingredients will result in a more decadent flavor and texture.
7. Watch your baking time: Always stick closely to recipe instructions about baking and cooking times for perfect results.
8. Let the cake cool completely before removing it from the pan: Letting the cake cool for 10-15 minutes can help it firm up slightly but let it rest for longer and only remove it from the pan after its cooled totally.
By following these simple tips, you’re sure to end up with a delicious Mocha Roll Cake that’s perfectly spongey and filled with rich chocolatey flavors.
Bottom Line
In conclusion, the Mocha Roll Cake is a delicious and indulgent dessert that can be enjoyed by anyone, regardless of their dietary restrictions. This cake is perfect for Passover or any other special occasion, and is sure to please both chocolate and coffee lovers alike. With its soft sponge layers, creamy mocha filling and crunchy walnuts on top, this cake has it all.
With the help of this recipe, you’ll be able to make a perfect Mocha Roll Cake every time. Whether you’re an experienced baker or just starting out, these tips and tricks will guide you through the process and ensure that your cake turns out beautifully.
So what are you waiting for? Get in the kitchen and start baking! Your friends and family will thank you for it. And if you’re feeling adventurous, try some of the variations listed in this article to take your Mocha Roll Cake to the next level. Trust us, it’s worth it!
Ingredients
- 1/2 cup matzo meal
- 6 eggs, separate yolks from whites
- 1/2 cup sugar
- 1/2 teaspoon cream of tartar
- 1 cup walnuts, ground
- 1 pint heavy whipping cream
- powdered sugar
- 2 teaspoons instant coffee powder
Instructions
- Line cookie sheet with Parchment paper.
- In a large bowl, put 1/2 cup matza meal. Beat egg yolks with 1/2 cup sugar, add to matza meal. In seperate bowl, beat the egg whites with the cream of tartar, adding more tartar if needed to soft peaks. Slowly pour the mix into the bowl with the egg whites, and stir. Add walnuts. Pour the mix into the cookie sheet and bake for 1/2 hour until done.
- Remove from the oven. Put powdered sugar on a moist towel(not too wet though), and jelly roll cake while still hot.
- Mix whipping cream and coffee powder, adding powdered sugar to taste, whip till stiff.
- Open towel, CAREFULLY. Spread 1/2 of the mocha Whipped cream mixture all over the cake and roll back up without the towel this time and put on a platter with reserved whipped cream topping. Decorate with walnuts. Freeze.
- When frozen, it tastes like ice-cream. This may be refrigerated.
- Enjoy!
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John has been working in the coffee industry for over five years, having started out as a barista in the bustling city of Los Angeles. He fell in love with the craft and set out to expand his knowledge and understanding of coffee. He has traveled all over the world, visiting coffee farms and learning from the best in the industry. His mission is to share his love of coffee and its unique flavors with others, and The Drive Coffee Bar is his way of doing that.