Indulge in This Heavenly Mocha Swiss Roll – A Dreamy Delight!

The Mocha Swiss Roll is a classic dessert that combines rich coffee and chocolate flavors.

This elegant rolled cake is loved for its smooth taste and refined look.

The sponge cake perfectly mixes the warmth of coffee with the deep notes of chocolate, creating a balanced flavor.

Its creamy filling swirls add an inviting touch that promises indulgence.

Both coffee fans and dessert lovers find it hard to resist this treat due to its rich and layered tastes.

With its soft texture and intense flavors, this dessert shines at special events or as an everyday delight.

FAQs About Mocha Swiss Roll

• Why do I need cream of tartar when making the meringue?

Cream of tartar stabilizes the egg whites, helping them maintain volume and creating a more stable foam that prevents the meringue from deflating during mixing and baking.

• Can I substitute cake flour with all-purpose flour?

No, cake flour is essential for this recipe as it has lower protein content, which ensures a softer, more delicate cake texture that’s crucial for a Swiss roll’s smooth rolling.

• How do I prevent my Swiss roll from cracking when rolling?

Roll the cake while it’s still warm and flexible, using parchment paper as a guide. This technique allows the cake to set in a rolled shape without breaking, creating a smooth, seamless swirl.

• What's the purpose of adding espresso powder in both the cake and cream?

Espresso powder enhances the chocolate flavor, adding depth and intensity to the mocha profile without making the dessert taste overly coffee-like, creating a rich, complex flavor.

What’s So Good About Mocha Swiss Roll

• Craft Quick Coffee Delight: Elevate your dessert game with this mocha Swiss roll that brings cafe-style elegance right to your kitchen.
• Effortless Baking Magic: Perfect for novice bakers, this recipe guides you through simple steps without complicated techniques, ensuring a stunning result every time.
• Weekend Wow Factor: Impress family and friends with a sophisticated dessert that looks professionally made but requires minimal culinary expertise.
• Flexible Make-Ahead Wonder: Prepare this Swiss roll in advance, store in the refrigerator, and slice when ready to serve, making it ideal for stress-free entertaining.

Mocha Swiss Roll Ingredients You’ll Need

• Cake Flour, Cocoa Powder, Espresso Powder: A perfect blend for a rich mocha flavor and soft cake texture. Look for high-quality, finely ground powders for best results.

• Egg Whites, Egg Yolks, Cream of Tartar: Essential for creating a light, airy meringue structure. Fresh eggs at room temperature work best for maximum volume.

• Granulated Sugar, Powdered Sugar: Provides sweetness and helps stabilize the meringue. Use fine-quality white sugar for smooth texture.

• Milk, Vegetable Oil, Vanilla Extract: Adds moisture, richness, and depth of flavor. Choose pure vanilla extract for the best taste.

• Heavy Cream, Espresso Powder, Vanilla Extract: Creates a luxurious, coffee-infused cream filling. Use cold cream for best whipping results.

• Parchment Paper, Plastic Wrap, Coffee Beans: Helps with rolling and provides an optional elegant garnish. Fresh coffee beans add a professional touch.

How To Roll Up Mocha Swiss Roll

Step 1: Prepare Cake Foundation

• Preheat oven to 350°F
• Line 12×17
• Mix together
• Cake flour
• Cocoa powder
• Espresso powder

Step 2: Create Fluffy Meringue

Separate egg whites and yolks. Whip egg whites with cream of tartar until frothy. Gradually incorporate sugar while beating until stiff, glossy peaks develop.

Step 3: Develop Rich Yolk Mixture

Beat egg yolks with remaining sugar. Incorporate milk, oil, and vanilla extract. Softly fold dry ingredients until just combined.

Step 4: Harmonize Batters

Gently integrate meringue into yolk mixture in stages. Fold carefully to maintain airiness, ensuring no visible streaks remain.

Step 5: Bake Golden Layer

Pour batter evenly into prepared tray. Bake 13-14 minutes until edges turn golden brown. Cool briefly, then transfer to clean parchment paper.

Step 6: Create Elegant Roll

While cake remains warm, carefully roll from short end using parchment paper as guide. Allow complete cooling.

Step 7: Whip Decadent Filling

• Heavy cream
• Powdered sugar
• Espresso powder
• Vanilla extract

Whip until forming sturdy peaks.

Step 8: Assemble Swiss Masterpiece

Unroll cake, spread thick cream layer leaving margin at one end. Reroll carefully, wrap in plastic, and refrigerate 3-4 hours.

Step 9: Serve With Flair

Trim edges for clean presentation. Slice into elegant portions. Optional garnish with whipped cream and coffee beans.

Handy Tips For Mocha Swiss Roll

• Measure Precisely: Use exact measurements for flour, cocoa, and espresso powder to ensure the perfect cake texture and balanced coffee flavor.
• Roll When Warm: Roll the cake while it's still warm to prevent cracking and help maintain a smooth, flexible shape during cooling.
• Fold Gently: Use a light, folding technique when mixing meringue into the batter to maintain the cake's airy and delicate structure.
• Chill for Structure: Refrigerate the rolled cake for at least 3 hours to help it set and make slicing easier with clean, defined swirls.
• Customize Cream: Adjust espresso powder in the whipped cream to control the intensity of the coffee flavor according to personal preference.

How To Store And Warm Mocha Swiss Roll

• Refrigerate: Store the Mocha Swiss Roll wrapped tightly in plastic wrap in the refrigerator for up to 3-4 days. Keep it in an airtight container to maintain freshness and prevent absorbing other food odors.
• Freeze: Carefully wrap the roll in plastic wrap, then aluminum foil, and freeze for up to 1 month. Place in a freezer-safe container to prevent freezer burn.
• Thaw: Remove from the freezer and let it defrost slowly in the refrigerator for 4-6 hours before serving. Avoid thawing at room temperature to prevent texture changes.
• Serve Cold: Always serve the Swiss roll chilled for the best texture and flavor. Let it sit at room temperature for 10-15 minutes before slicing to make cutting easier.

What To Pair With Mocha Swiss Roll

• Pair with Robust Espresso Martini: Complement the mocha roll's deep coffee notes with a smooth, boozy cocktail mixing vodka, espresso, and coffee liqueur for an intense flavor experience.
• Serve Alongside Dark Chocolate Truffles: Enhance the dessert's chocolatey essence with rich, velvety truffles featuring similar espresso and cocoa undertones for a decadent pairing.
• Match with Salted Caramel Ice Cream: Balance the cake's light texture and coffee intensity with creamy, sweet-salty ice cream that provides a cool, contrasting sensation.
• Enjoy with Amaretto Affogato: Create a luxurious coffee-based drink by pouring a shot of amaretto liqueur over vanilla gelato, mirroring the roll's sophisticated coffee profile.

Ways To Switch Up Mocha Swiss Roll

• Gluten-Free Mocha Roll: Replace cake flour with almond flour or gluten-free flour blend. Ensure all ingredients are certified gluten-free for celiac-friendly option.
• Vegan Coffee Roll: Swap eggs with aquafaba or flax eggs. Use coconut cream for whipped filling and plant-based milk. Add silken tofu for structure and moisture.
• Low-Sugar Mocha Swirl: Substitute sugar with stevia or monk fruit sweetener. Use sugar-free cocoa powder and reduce overall sweetness. Incorporate sugar-free espresso powder for balanced flavor.
• Dairy-Free Coffee Roll: Replace milk with almond or oat milk. Use coconut cream for whipped filling. Choose vegetable oil instead of dairy-based options.

Delectable Mocha Swiss Roll Recipe That Will Melt Your Heart

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4.9 from 15 reviews

• Total Time: 34 minutes
• Yield: 8 1x

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Description

Chocolate and coffee lovers unite over this silky Mocha Swiss Roll, blending rich espresso-infused sponge with velvety mascarpone cream. Elegant European pastry skills shine through each delicate, spiraled slice that promises pure indulgence for dessert enthusiasts.

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Ingredients

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Main Ingredients:

• 6 large eggs, room temperature
• 150g (5.3 ounces) granulated sugar
• 100g (3.5 ounces) cake flour

Cake Dry Components:

• 50g (1.8 ounces) natural cocoa powder
• 1 teaspoon instant espresso powder
• ¼ teaspoon cream of tartar

Wet and Binding Ingredients:

• 70g (2.5 ounces) milk (dairy or non-dairy)
• 60g (2.1 ounces) neutral oil (canola, avocado, or vegetable oil)
• 1 teaspoon vanilla extract

Espresso Whipped Cream:

• 400g (14.1 ounces) whipping cream or heavy cream
• 40g (1.4 ounces) powdered sugar
• 1 ½ teaspoons instant espresso powder
• 1 teaspoon vanilla extract

Optional Garnish:

• Coffee beans

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Instructions

1. Prepare the foundational dry mixture by combining cake flour, cocoa, and ground espresso in a mixing vessel, ensuring a uniform blend of these powdery ingredients.
2. Carefully separate egg whites from yolks, prioritizing clean technique to prevent yolk contamination.
3. Whip egg whites with cream of tartar, gradually introducing sugar while continuously beating until a glossy, stiff peak meringue forms with a cloud-like texture.
4. In a separate bowl, vigorously whisk egg yolks with remaining sugar until the mixture transforms into a pale, ribbony consistency.
5. Incorporate milk, vegetable oil, and vanilla extract into the yolk mixture, stirring until smooth and well-integrated.
6. Gently sift the prepared dry ingredients into the yolk mixture, folding with delicate movements to maintain the batter’s airiness.
7. Introduce the meringue into the batter in careful stages, first adding one-third and then folding in the remaining meringue until a harmonious, streak-free mixture develops.
8. Transfer the batter to a parchment-lined baking tray, using an offset spatula to distribute evenly and eliminate any potential air pockets.
9. Bake in a preheated oven until the surface achieves a delicate golden-brown hue and springs back when lightly touched, approximately 13-14 minutes.
10. Immediately after removing from the oven, invert the cake onto a fresh parchment sheet, carefully peeling away the original lining.
11. While still warm, gently roll the cake from the shorter side, utilizing the parchment paper as a guide, and allow to cool completely.
12. Prepare the espresso cream by whipping heavy cream with powdered sugar, espresso powder, and vanilla until it reaches a luxurious, stable consistency.
13. Carefully unroll the cooled cake, spreading the espresso cream generously across the surface, leaving a small margin at the far edge.
14. Re-roll the cake with precision, wrapping tightly in plastic film to maintain its shape.
15. Refrigerate for a minimum of three hours to allow the flavors to meld and the roll to set firmly.
16. Before serving, trim the edges to reveal a pristine spiral and slice into elegant portions, optionally garnishing with additional whipped cream and coffee beans.

Notes

• Swap cake flour with gluten-free alternatives like almond or rice flour for a celiac-friendly version.
• Use dairy-free cream and milk substitutes to accommodate lactose-intolerant individuals.
• Roll the cake while it’s still warm to prevent cracking and ensure a smooth, flexible texture.
• Adjust espresso powder quantity based on coffee intensity preference, allowing customization for different taste profiles.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 315
• Sugar: 22g
• Sodium: 60mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 150mg