Mocha-Filled Chocolate Cake Roll

Needs to be refrigerated 6 hrs or overnight.

Mocha-Filled Chocolate Cake Roll
Mocha-Filled Chocolate Cake Roll

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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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