Light Mocha Roll Cake - Coffee Chocolate Swiss Roll
Mocha Roll
This Mocha Roll Cake is one of those desserts that feels like a small celebration — a light, spongey chocolate cake with a gentle coffee kiss, rolled around a whipped mocha cream. The sponge stays tender and springy while the filling is silky and lightly sweet, so each slice tastes layered but never heavy.
It’s a great showstopper for coffee-loving guests and surprisingly forgiving to make: whisked, baked quickly in a jelly-roll pan, filled, and chilled. Serve slices with a dusting of cocoa and a few chocolate shavings for an elegant finish.
Ingredients
- 4 pieces Large eggs
- 3/4 cup Granulated sugar (sponge)
- 1 tsp Vanilla extract
- 1 tbsp Instant espresso powder (sponge)
- 3 tbsp Unsweetened cocoa powder
- 3/4 cup Cake flour
- 1/4 tsp Salt
- 2 tbsp Unsalted butter, melted
- 1 1/2 cups Heavy cream
- 1/3 cup Powdered sugar (for filling)
- 1 tsp Instant espresso powder (filling)
- 1 tbsp Unsweetened cocoa powder (filling)
- 2 tbsp Water (syrup)
- 1 tbsp Granulated sugar (syrup)
- 1 tsp Instant espresso powder (syrup)
- 2 oz Semi-sweet chocolate (shavings)
- 1 tbsp Confectioners' sugar (for dusting, optional)
Instructions
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Preheat the oven to 350°F. Line a 15x10-inch jelly-roll pan with parchment, leaving an overhang, and lightly grease the parchment.
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In a large mixing bowl, whisk the eggs, granulated sugar (sponge), vanilla, and espresso powder vigorously until thick, pale, and ribbon-like when the whisk is lifted (about 6–8 minutes by hand or 4–5 minutes with a mixer).
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Sift together the cake flour, cocoa powder, and salt. Fold the dry ingredients gently into the egg mixture in two additions, keeping as much air as possible.
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Fold in the melted butter in a thin stream, folding just until incorporated and the batter is smooth.
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Spread the batter evenly in the prepared pan using an offset spatula. Smooth the top quickly and bake for 10–12 minutes, or until the cake springs back lightly and a toothpick comes out mostly clean.
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While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with confectioners' sugar. When the cake is done, loosen the edges and immediately invert the warm cake onto the sugared towel. Peel off the parchment.
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Starting at a short side, roll the cake and towel together into a tight spiral. Let it cool completely rolled up on a rack (this trains the cake to roll without cracking).
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Make the mocha whipped cream: whisk the heavy cream with powdered sugar, instant espresso powder (filling), cocoa powder, and vanilla until soft-stiff peaks form. Taste and adjust sweetness or coffee if needed.
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Make the quick espresso syrup by warming the water and dissolving the granulated sugar and espresso powder; cool slightly.
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Carefully unroll the cooled cake. Brush the inside lightly with the espresso syrup, then spread the mocha whipped cream evenly, leaving a 1/2-inch border to prevent overflow when rolling.
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Re-roll the cake tightly (without the towel) into a neat log. Wrap gently in plastic wrap and chill for at least 30 minutes to set the shape.
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Before serving, dust with confectioners' sugar or cocoa, top with chocolate shavings, and slice with a serrated knife, wiping between cuts for clean slices.
Tips & Notes
- Whisk the eggs and sugar until very light — the air you incorporate is what gives the sponge its lift and tenderness.
- Roll the cake while warm in the towel to prevent cracks; once cooled, unroll and fill it gently.
- Chill the rolled cake before slicing; cold filling holds shape and gives neater slices.
- If you don't have cake flour, substitute all-purpose flour minus 2 tbsp per cup (sift well) for a lighter crumb.
- Use a serrated knife and a gentle sawing motion for clean slices; refrigerate between cuts if the filling becomes soft.