Chocolate Mocha Cake Roll Recipe. Preheat oven to 375 degrees. Let stand 2 minutes to soften gelatin.
Kahlua Coffee Chocolate Layer Cake Life Love and Sugar from www.lifeloveandsugar.com
Overall a very moist cake with good flavor, but it is not perceptibly a mocha cake as the recipe claims when prepared as written. Sprinkle with icing sugar or cocoa powder before serving. Heat the water to simmer, and stir until the chocolate has melted and has formed a smooth mixture.
Remove the parchment paper on top of the cake gently.
Stir in the irish cream. This is an ultimate 3 in 1 dessert! Preheat the oven to 350.
Add 1/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
Making this type of cake is something that used to intimidate me, even after making so many other complex cakes over the years like this star. Starting with the narrow end, roll each mini roll up. Line with parchment paper, grease the top of the paper, and dust with 1 tbsp cocoa powder.
Preheat oven to 375 degrees.
Gradually add 1/4 cup of sugar while beating in high speed until still stiff. Preheat the oven to 350 degrees f or 180 degrees c. In a large bowl, beat egg yolks, sweetener, 2tbsp cocoa powder, salt, coffee, and vanilla extract together until the mixture is thick and light brown.
Combine the flour, cocoa powder, baking powder, baking soda, and salt together in a medium mixing bowl.
Place seams down and let cool. Follow the recipe exactly as written. Gently unroll the towel so that the cake is flat on the surface.spread filling on top.
Sift flour,salt,cocoa powder and baking powder together.
Preheat the oven to 350℉. Filled with buttercream icing, topped with rich and creamy espresso chocolate ganache and fresh raspberries. Just prior to frosting the cake roll, use your mixer or a hand mixer to whip the ganache into a smooth and creamy frosting.
