Description
A light and fluffy mocha-flavored sponge cake rolled up with a creamy coffee-infused filling. This elegant and delicious dessert is perfect for coffee lovers, offering the perfect balance of chocolate and coffee flavors in every bite.
Ingredients
**For the Sponge Cake:**
– 4 large eggs, room temperature
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 tablespoon instant coffee powder
– 2 tablespoons hot water
– 1/4 cup vegetable oil
– 2/3 cup all-purpose flour
– 2 tablespoons cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
**For the Mocha Cream Filling:**
– 1 cup heavy cream, chilled
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon instant coffee powder
– 2 tablespoons hot water
**For Decoration (Optional):**
– Cocoa powder or powdered sugar for dusting
– Chocolate shavings
– Coffee beans
Instructions
1. Preheat oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper.
2. In a small bowl, dissolve instant coffee powder in hot water. Set aside to cool.
3. In a mixing bowl, beat eggs and sugar together until pale and fluffy, about 5 minutes.
4. Stir in vanilla extract, coffee mixture, and vegetable oil.
5. In another bowl, sift together flour, cocoa powder, baking powder, and salt.
6. Gently fold dry ingredients into the egg mixture until fully combined.
7. Pour batter into the prepared baking sheet and spread evenly.
8. Bake for 10-12 minutes or until the cake springs back when lightly touched.
9. Remove from oven and immediately roll the cake in parchment paper while warm. Let it cool completely.
10. For the filling, dissolve instant coffee powder in hot water. Let cool.
11. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
12. Add the cooled coffee mixture and continue whipping until stiff peaks form.
13. Unroll the cooled cake and spread the filling evenly. Roll it back up tightly.
14. Dust with cocoa powder or powdered sugar and decorate with chocolate shavings if desired.
15. Chill for at least 1 hour before slicing and serving.
Notes
– Rolling the cake while warm prevents cracking.
– Adjust coffee strength to your preference by adding more or less instant coffee.
– For a richer filling, add melted chocolate to the whipped cream.
– Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg