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Mocha-Filled Chocolate Cake Roll


Needs to be refrigerated 6 hrs or overnight.

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  • 4 whole eggs
  • 2 egg yolks
  • 2/3 cup plus 1 TBS granulated sugar, divided
  • 1/3 cup firmly packed unsweetened cocoa powder
  • 1/2 cup cake flour
  • 2 TBS cornstarch
  • 1/4 tsp salt
  • 1/2 cup finely ground pecans
  • Mocha Buttercream
  • Powdered Sugar


Servings 8
Preparation time 30mins
Cooking time 45mins


Step 1

1) Preheat oven to 350 degrees F. Grease a 10x15 inch jelly-roll pan and line with parchment or wax paper. Lightly grease parchment paper.

2) In a lrg bowl, beat whole eggs, egg yolks and 2/3 cup granulated sugar with an electric mixer on high speed until very light and fluffy, about 5 mins. In a med bowl, sift together cocoa, bake flour, cornstarch and salt. Fold into egg mixture until well blended. Gently fold in pecans. Spread into prepared pan.

3) Bake 13 - 15 mins or until cake begins to pull away from sides of pan and springs back when touched lightly. Immediately flip pan over onto a lrg sheet of wax paper sprinkled with remaining 1 TBS granulated sugar. Remove pan and peel off parchment paper. Starting on one long side, gently roll cake up jelly-roll fashion with wax paper in between. Allow cake to cool rolled up.

4) Unroll cake and spread Mocha Buttercream to within 2 inches of edges. Roll again from long side jelly-roll fashion; this time without the paper. Wrap in plastic wrap and refrigerate 6 hrs or overnight. Just before serving, trim ends of cake and soft powdered sugar on top.

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