mocha cake roll.
As if we need a reason to eat more calories this week!
This cake isn’t just for Christmas, it’s for:
1. A festive New Year’s Eve dessert.
2. A great end to a romantic Valentine’s dinner.
What’s that? You have kids and don’t plan to celebrate Valentine’s Day until 2020? See #3…
3. Pass along the recipe to your husband and kids as a special request for Mother’s Day.
4. Eat and devour every last bite to recover from your next heartache.
No, don’t do that. Food isn’t the solution.
Well sometimes it is.
No, that’s not healthy…
Just make this cake! And wear an apron when you do…it can get messy.
Mocha Cake Roll
What You’ll Need:
For the Cake:
1 cup semisweet chocolate chips
3 tablespoons coffee
6 large eggs, at room temperature, separated
1/2 cup sugar
1/4 teaspoon table salt
2 tablespoons unsweetened cocoa powder, divided
For the Cream Filling:
1 cup whipping cream
3 tablespoons powdered sugar
1 tablespoon brandy or vanilla
Preheat oven to 350°F. Grease a 10×5 inch baking sheet or jelly roll pan. Line the bottom with wax or parchment paper, leaving room on the shorter sides about 1 inch.
Melt chocolate with coffee in a small saucepan over very low heat until it is nearly totally melted. Remove from heat and stir until completely smooth. Set aside to cool.
Beat egg yolks with an electric mixer until pale and creamy. Add sugar gradually, and continue to beat until yolks are pale. Gently stir the chocolate into the yolk mixture.
Clean the bowl and beaters, then beat egg whites with salt until they hold stiff peaks. Stir about 1/4 of the egg white mixture into the chocolate-yolk mixture. Then gently fold the remaining whites into the cake batter. Pour batter into prepared pan and smooth top. Bake in oven for 15 minutes, or until cake feels dry but still soft to the touch and a toothpick inserted into the center comes out clean.
Transfer to a cooling rack and cover with several damp paper towels for 5 minutes. Gently remove the towels and then run a knife around the cake edges. Sift 1 tablespoon cocoa over the top of the cake, then cover with a tea towel. Next, place the back of a baking sheet or cutting board over the towel and invert the cake with the paper onto it. Peel back the paper gently, then sift the remaining cocoa over the top of the cake. Using the towel, lift and roll the cake from short end to short end with the towel inside and let cool completely (in the towel).
Beat cream with powdered sugar and vanilla or brandy until stiff peaks form. Unroll the cooked cake, spread whipped cream over the cake evenly, then gently re-roll again. Place on serving platter with the seam side down. At this point you can garnish with raspberries or shaved chocolate. Serve right away or refrigerate until you plan on serving.
TOTAL: $4.82 or $.60 per serving.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
301 calories per serving
16 grams of fat
5 grams protein
2 grams fiber
Mosey on over to Facebook and let me know what you think!