Mocha cream roll

Mocha cream roll


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You can also decorate this deliciously moist sponge roll with mocha chocolate beans or chocolate shavings.

Lynn Lewis and Joachim Wahnschaffe

Serves: 8 

  • 3 eggs
  • 90 g sugar
  • 1 teaspoon grated orange zest
  • 1 tablespoon orange juice
  • 90 g plain flour
  • 1/2 teaspoon baking powder
  • 100 g mocha-flavoured chocolate
  • 420 ml cream, for whipping
  • 1 tablespoon cold instant coffee
  • 2 tablespoons icing sugar
  • Cocoa powder, for dusting
  • Chocolate flowers and leaves

Preparation:45min  ›  Cook:12min  ›  Ready in:57min 

  1. Use a 33×23cm baking tray. Line with baking paper. Preheat oven to 180°C.
  2. Beat eggs, sugar, orange zest and juice until fluffy. Sift flour and baking powder over the egg mixture; fold in with a whisk.
  3. Spread mixture evenly on tray; bake for 12–14 minutes or until golden brown. Remove from oven, turn out onto baking paper (leaving tray on top of sponge); cool.
  4. Melt chocolate in a bowl over gently simmering water; cool. Whip cream until stiff. Gradually stir in chocolate, coffee and icing sugar. Place about 6 tbsp chocolate cream in a piping bag fitted with a star nozzle.
  5. Remove tray and top sheet of paper from sponge. Spread three-quarters of chocolate cream over sponge. Using bottom sheet of baking paper to help keep the roll neat, roll up sponge; work from a long side.
  6. Spread remaining chocolate cream over roll and pipe small rosettes on the top. Dust with the cocoa powder and decorate with chocolate flowers and leaves.

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