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Mocha Swiss Roll
Mocha Swiss Roll
a bittersweet food
ingredients
CAKE:
50 ml whole fat milk
5 tsp Dutch processed cocoa powder
1 tsp instant espresso powder
20 g granulated sugar
45 g cake flour
¼ tsp baking soda
½ tsp cream of tartar
¼ tsp sea salt
4 egg yolks
40 ml vegetable oil
½ tsp vanilla extract
4 egg whites
50 g granulated sugar
¼ tsp cream of tartar
CREAM FILLING:
CREAM FILLING:
290 ml whipping cream
120 g semi-sweet chocolate
1 ½ tsp instant espresso powder
1 tsp vanilla extract
Directions
Cake
Line 8 x 12" rectangular cake pan with parchment paper. Preheat oven to 325 F.
Heat milk and cocoa powder in microwave for 10 sec. Whisk until combined.
In a large mixing bowl, add sugar, baking soda, first portion of cream of tartar and salt. Sift in cake flour, stir to combine.
Add yolks, oil, instant espresso, vanilla extract and chocolate milk mixture. Stir to combine until fully incorporated, do not over mix.
In a clean and dry mixing bowl, whip egg whites on slow speed until frothy, add second portion of cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add sugar a little bit at a time. Increase speed to med-high, whip until stiff peaks.
Gently fold ⅓ of the meringue into the chocolate-flour mixture. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately.
Pour into lined cake pan, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets.
Bake for 12-14 min until a toothpick pulls out clean and cake springs back in the center.
Flip cake over onto cooling the rack, gently remove paper. Let cool 5 min (not fully).
Place a piece of new parchment paper on top. Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. Let cool.
Cream
Chop up chocolate into small pieces. Place chocolate in a small pot with the cream. Heat over medium heat until chocolate is fully melted. Do not boil.
Let cool to room temperature then place in the fridge to chill.
Beat mixture on low speed while increasing to medium. Stop when stiff. Mix in espresso mixture and vanilla.
Assembly
Very carefully unroll the cake.
Gently add one even layer of the chocolate whipped cream onto the unrolled cake.
Very gently roll the cake back up using the parchment paper to help push the cake onto itself. Cut off sides and present.
Recipe adapted from Gail Ng (teak & thyme)
Roll cake by the window
Finished cake!
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