Finished dish photo of Chocolate Mocha Cake Roll

Chocolate Mocha Cake Roll

Love everything about chocolate. Chocolate mocha roll, made many times, never get tired of it. Rich chocolate mocha flavor, really love it ❤️ The hot dough method and towel-textured surface are relatively delicate and less likely to crack. If you want to make the original flavor, simply replace the cocoa powder in the egg yolk batter with 20 grams of low-gluten flour. Use eggs weighing 60-63g each.

Ingredients

Egg Yolk Mixture:to taste
Egg yolks5 pieces
Low-gluten flour60g
Cocoa powder16g
Milk65g
Corn oil60g
Chocolate (60% or more cocoa butter)25g
Egg White Mixture:to taste
Egg whites5 pieces
Granulated sugar75g
Lemon juicea few drops
Filling Cream:to taste
Whipping cream200g
Cocoa powder6g
Instant coffee powder8g
Powdered sugar18g

Steps

1

Sift the cocoa powder and low-gluten flour in the egg yolk batter.

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2

Heat the oil to about 70°C (microwave on medium-high for 1 minute), add it to the dry ingredients, mix well, then add the chocolate coins while it's still hot and stir until smooth.

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3

Add milk 🥛, stir in a Z-shape until mixed evenly.

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4

Finally, add the egg yolks to form a smooth egg yolk mixture.

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5

Add lemon juice to the egg whites, beat until foamy (fish-eye bubbles), then add granulated sugar in three batches.

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6

Beat until medium peaks are formed (small curly hooks).

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7

Combine one-third of the meringue with the egg yolk batter and mix evenly.

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8

Mix the combined batter with the remaining meringue, folding gently until well blended.

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9

Pour into a mold size 28×28.

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10

Place in a preheated oven at 155°C, lower middle rack, top and bottom heat for about 33 minutes (Cas750 oven, place a small strip of tin foil 1-2mm thick in the oven door gap during baking to aid ventilation).

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11

After baking, tap the tray to release heat and peel off the oil paper around the edges. When cool to hand temperature, peel off the oil paper, place the smooth side up (because it's a towel roll). Trim both ends at a 45-degree angle and score a few cuts at the side where you start rolling (easier to roll without cracking).

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12

Spread the whipped cream evenly, with thicker coverage at the rolling end (Whip cream with coffee, cocoa powder, and powdered sugar until it's firm and not runny).

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13

Use a rolling pin and parchment paper to roll the cake layer, then place it with the parchment in the fridge to chill for at least half an hour to set.

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14

Cut off both ends, and enjoy the beautiful towel texture and chubby roll~

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15

Cut into 6-8 pieces.

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16

Rich chocolate mocha flavor, every bite is a delight 🙊.

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Cooking Tips

Since every oven behaves differently, adjust the time and temperature according to your own oven. Other ovens can also refer to 170°C for 28 minutes.