INGREDIENTS:
FOR THE CAKE:
For the Yolk Mixture:
6 large egg yolks (room temperature)
1 cup sugar
For the Yolk Mixture:
6 large egg yolks (room temperature)
1 cup sugar
For the Mocha Flavoring:
1 tsp espresso/coffee granules
1 tsp cocoa powder
1 tsp vanilla
1 tsp water
1 tsp vanilla
1 tsp water
½ cup canola oil
For the Dry Ingredients:
1 cup cake flour
1 teaspoon baking powder
1 cup cake flour
1 teaspoon baking powder
For the Meringue Mixture:
6 egg whites, at room temperature
1 tsp cream of tartar
6 egg whites, at room temperature
1 tsp cream of tartar
FOR THE MOCHA BUTTERCREAM:
1 cup sugar
4 large egg whites, at room temperature
3 sticks (12 ounces) unsalted butter, soft, at room temperature
1 tsp coffee/espresso granules
1 tsp cocoa powder
5 tsps water
1 tsp vanilla extract
5 tsps amaretto liquer
FOR THE TOOLS & EQUIPMENT:
-2 9”x2” cake pans or 2 square cake pans or a
10.5”x15.5”x1” jelly roll pan if making a roll
-2 baking
sheets
-hand mixer or stand mixer
-parchment paper
-cake comb (this is optional, for decoration purposes only)
PREPARATION:
1. For the Cake:
PREPARATION:
1. For the Cake:
-Preheat oven to 375°F with racks in the upper middle
and lower middle positions.
-Spray/Grease two 9”x2” round cake pans with baking
spray
-line the bottom and sides with parchment paper.
2. For the Yolk mixture:
2. For the Yolk mixture:
-Whisk together egg yolks and sugar in a large bowl (or bowl of a
stand mixer) over low, then medium speed, until creamy and light yellow
in color.
3. For the Mocha Flavoring:
3. For the Mocha Flavoring:
-Dissolve espresso or coffee granules (Nescafe is recommended) and cocoa powder in water and
vanilla in a small bowl getting rid of lumps while stirring.
-Pour into
the egg-sugar mixture (Yolk Mixture) with the canola oil then beat until well
combined.
4. Sift cake flour and baking powder over it. Stir with a wooden spoon until well blended, scraping the sides of the bowl once.
5. For the Meringue mixture: Whisk egg whites and cream of tartar into stiff peaks in a medium bowl
4. Sift cake flour and baking powder over it. Stir with a wooden spoon until well blended, scraping the sides of the bowl once.
5. For the Meringue mixture: Whisk egg whites and cream of tartar into stiff peaks in a medium bowl
-Fold into the mocha batter (Yolk & Mocha Flavoring combined), a dollop or two first to liquefy
the thick batter and then in thirds.
6. Divide the batter between two cake pans and place each pan on a baking sheet. Bake on two racks for 20 to 25 minutes, rotating the pans and exchanging the pans between racks halfway through. The cake is done when the tops become golden brown and the cake tester comes out clean when inserted in the middle.
7. Cool on a wire rack for 10 minutes, then carefully turn over on the wire rack, right side up. Cool completely before icing.
8. For the Mocha Butter Cream: Whisk sugar and egg whites for 3 to 5 minutes in a medium heatproof bowl set over a saucepan of simmering water (water should not touch the bottom of the bowl), until meringue is hot to the touch (or until it registers into 160 degrees Celsius). The sugar granules will be dissolved when you put in between your fingers and you will be left with a fluffy marshmallow cream-like froth.
9. Remove bowl from heat and beat for 5 minutes with a hand mixer set to medium speed, or pour into a bowl of a stand mixer with a whisk attachment to mix. This is the time when the meringue mixture is cold to touch.
10. Add half of the butter (6 ounces or 1.5 sticks) and beat with a hand mixer (or paddle attachment for stand mixer) until smooth before adding the next half to combine. Scrape the sides of the bowl with a spatula and give it a quick stir. Beat again on medium-high for another 6 to 10 minutes to thicken.
11. Dissolve cocoa and coffee granules in water, vanilla extract, and amaretto in a small bowl. Pour into the butter cream and beat for 2 minutes, scraping the sides at least once.
12. Assembling the cake : Dot 3 3”-wide parchment paper strips with butter cream. Use the icing to stick the 3 strips into a triangle on a plate or cake stand. Dot the center bottom of the cake with icing, and place cake on top of the strips. These will keep your plate clean while frosting the cake.
13. Spoon about ½ cup of frosting on top and spread it evenly with a flat metal spatula. Place the second layer of cake and spread a thin layer of icing over the entire cake and let it stand for 15 minutes.
6. Divide the batter between two cake pans and place each pan on a baking sheet. Bake on two racks for 20 to 25 minutes, rotating the pans and exchanging the pans between racks halfway through. The cake is done when the tops become golden brown and the cake tester comes out clean when inserted in the middle.
7. Cool on a wire rack for 10 minutes, then carefully turn over on the wire rack, right side up. Cool completely before icing.
8. For the Mocha Butter Cream: Whisk sugar and egg whites for 3 to 5 minutes in a medium heatproof bowl set over a saucepan of simmering water (water should not touch the bottom of the bowl), until meringue is hot to the touch (or until it registers into 160 degrees Celsius). The sugar granules will be dissolved when you put in between your fingers and you will be left with a fluffy marshmallow cream-like froth.
9. Remove bowl from heat and beat for 5 minutes with a hand mixer set to medium speed, or pour into a bowl of a stand mixer with a whisk attachment to mix. This is the time when the meringue mixture is cold to touch.
10. Add half of the butter (6 ounces or 1.5 sticks) and beat with a hand mixer (or paddle attachment for stand mixer) until smooth before adding the next half to combine. Scrape the sides of the bowl with a spatula and give it a quick stir. Beat again on medium-high for another 6 to 10 minutes to thicken.
11. Dissolve cocoa and coffee granules in water, vanilla extract, and amaretto in a small bowl. Pour into the butter cream and beat for 2 minutes, scraping the sides at least once.
12. Assembling the cake : Dot 3 3”-wide parchment paper strips with butter cream. Use the icing to stick the 3 strips into a triangle on a plate or cake stand. Dot the center bottom of the cake with icing, and place cake on top of the strips. These will keep your plate clean while frosting the cake.
13. Spoon about ½ cup of frosting on top and spread it evenly with a flat metal spatula. Place the second layer of cake and spread a thin layer of icing over the entire cake and let it stand for 15 minutes.
Spread a
thicker layer of frosting over the side, working from the bottom up to
the top. Frost the top by placing a mound of icing and spreading it to
the side. You can decorate the cake with the remaining frosting as you
wish.
You can use a cake comb to create ridges on the side of the cake.
You can use a cake comb to create ridges on the side of the cake.
On my case, I didn't use a cake comb.
Instead I put Almonds:
To make a mocha roll:
-From Step 6 onwards...pour batter into a
10.5”x15.5”x1” jelly roll pan (greased with cooking spray and lined with
a sheet of wax paper, and another coat of cooking spray) and bake for
12 to 15 minutes with the rack on upper middle position, rotating the
pan halfway through. It is done when the
top is golden brown and cake tester will come out clean.
-Lay flat a dry
kitchen towel (slightly larger than the pan and dust with a
thin layer of powdered sugar).
-Remove cake from the oven and turn pan
over onto the towel. -Carefully peel the wax paper and scooping the towel
from underneath, slowly roll the towel and cake together.
-Cool on a
wire rack with the seam side down.
-After about an hour, unroll and
remove the towel, spread a generous layer of mocha butter cream.
-Re-roll
the cake and frost the outside and sides. (Follow same instructions in making a butter cream)
Now you can enjoy this Mocha Roll right at your home :)
Bake and Enjoy!
-xoxo-
