Name: Mocha Swiss Roll
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: Japanese
Ingredients: 100g cake flour; 50g natural cocoa powder; 1 tsp instant espresso powder; 6 large eggs, room temperature; 1/4 tsp cream of tartar; 150g granulated sugar (100g + 50g, divided); 70g milk (dairy or non-dairy); 60g neutral oil (canola, avocado, or vegetable oil); 1 tsp vanilla extract; 400g whipping cream or heavy cream; 40g powdered sugar; 1 1/2 tsp instant espresso powder; 1 tsp vanilla extract; Optional garnish: Coffee beans

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This Mocha Swiss Roll is a chocolate lover’s dream! Imagine a soft, coffee-infused sponge cake rolled up with a luscious mocha cream filling. Every bite is a perfect balance of rich cocoa and smooth espresso flavors. Whether you’re serving it as a show-stopping dessert or indulging in a sweet treat with your afternoon coffee, this roll is sure to impress. Trust me, once you try it, you’ll be hooked!

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Why You’ll Love Mocha Swiss Roll

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a special occasion, treating yourself, or impressing guests, this Swiss roll is a perfect choice.

Light & Fluffy: The sponge cake is airy, tender, and melts in your mouth.
Rich Mocha Flavor: A delicious blend of chocolate and coffee in every bite.
Elegant Yet Simple: Looks fancy but is surprisingly easy to make.
Make-Ahead Friendly: Perfect for prepping in advance.
Crowd-Pleaser: A guaranteed hit at any gathering.

Ingredients

Eggs: The base for a light and fluffy sponge.
Sugar: Adds sweetness and structure.
Flour & Cocoa Powder: The dry ingredients that give the cake its rich chocolatey goodness.
Instant Coffee or Espresso Powder: Enhances the mocha flavor.
Baking Powder: Helps the cake rise beautifully.
Salt: Balances the sweetness.
Milk & Oil: Keep the sponge moist and tender.
Heavy Cream & Powdered Sugar: For the creamy, dreamy filling.
Vanilla Extract: Adds depth to the flavor.
Chocolate Shavings or Cocoa Powder: For a decorative and flavorful finish.

Instructions

Preheat & Prepare: Preheat your oven to 350°F. Line a jelly roll pan with parchment paper and lightly grease it.
Whip the Eggs & Sugar: Beat eggs and sugar until pale, thick, and fluffy.
Mix Dry Ingredients: Sift together flour, cocoa powder, coffee, baking powder, and salt.
Combine Everything: Gently fold the dry ingredients into the egg mixture, followed by the milk and oil.
Bake: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes.
Roll the Cake: While warm, roll the cake in a clean towel dusted with cocoa powder. Let it cool completely.
Make the Filling: Whip heavy cream, powdered sugar, vanilla, and coffee until fluffy.
Assemble: Unroll the cooled cake, spread the filling evenly, and roll it back up.
Chill & Serve: Refrigerate for at least an hour before slicing. Dust with cocoa powder or top with chocolate shavings.

Nutrition Facts

Servings: [Number of servings]
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: [Time to prepare ingredients]
Cook Time: [Time to bake]
Total Time: [Total time needed]

How to Serve

With Coffee: A perfect pairing for your morning or afternoon cup.
With Fresh Berries: Adds a refreshing contrast to the mocha richness.
With a Drizzle of Chocolate Sauce: Because more chocolate is always a good idea!
As a Celebration Cake: Decorate with whipped cream and sprinkles for special occasions.

Additional Tips

Use Room Temperature Eggs: This helps create a light and airy sponge.
Don’t Overbake: A few extra minutes can dry out the cake.
Roll While Warm: Prevents cracks and helps shape the perfect roll.
Make it Extra Mocha: Add a shot of espresso to the filling for a bolder coffee flavor.
Storage Tips: Keep in the fridge for up to 3 days or freeze for longer storage.

FAQ

Can I make this without coffee? Yes! Simply omit the coffee for a classic chocolate Swiss roll.
What’s the best way to roll the cake? Use a towel dusted with cocoa powder to prevent sticking.
Can I make this ahead of time? Absolutely! It tastes even better after chilling overnight.
How do I store leftovers? Keep in an airtight container in the fridge.
Can I freeze this Swiss roll? Yes! Wrap it tightly in plastic wrap and freeze for up to 2 months.
How do I prevent cracks in the cake? Rolling while warm and handling gently helps keep it smooth.
Can I use a different filling? Yes! Try whipped cream cheese, chocolate ganache, or even fruit jam.
Is this recipe gluten-free? Not as written, but you can use a gluten-free flour blend.
What’s the best way to slice it neatly? Use a sharp knife and wipe it clean between cuts.
Can I make mini Swiss rolls? Yes! Cut the sheet into smaller sections before rolling.

Enjoy this Mocha Swiss Roll—rich, chocolatey, and utterly irresistible!

Mocha Swiss Roll

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Author: Maria
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: Japanese
Diet: Vegetarian

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Description

This Mocha Roll Cake is a delicate Japanese-style sponge cake infused with rich cocoa and espresso flavors, rolled with a smooth espresso whipped cream filling. Light, fluffy, and full of coffee and chocolate goodness, this elegant dessert is perfect for any occasi

Instructions

Prep the cake sheet – Preheat oven to 350°F (175°C). Line a 12×17″ baking tray with parchment paper. In a bowl, mix cake flour, cocoa powder, and espresso powder.
Make the meringue – Separate egg whites and yolks. Beat egg whites with cream of tartar until frothy. Slowly add 100g sugar, beating until stiff peaks form.
Prepare the egg yolk batter – Beat egg yolks with the remaining 50g sugar. Mix in milk, oil, and vanilla extract. Sift in the dry ingredients and mix until just combined.
Combine batters – Gently fold 1/3 of the meringue into the yolk mixture. Add the rest and fold carefully until no streaks remain.
Bake the cake – Pour batter into the prepared tray, spreading evenly. Bake for 13-14 minutes until lightly browned. Let cool for 5 minutes, then flip onto parchment paper and carefully peel off the original lining.
Roll the cake – While warm, roll the cake with parchment paper from the short end. Let it cool completely.
Make the espresso whipped cream – Whip cream, powdered sugar, espresso powder, and vanilla to stiff peaks.
Assemble the roll cake – Unroll the cake and spread a thick layer of espresso whipped cream, leaving 2 inches at the end. Roll it back up and wrap in plastic wrap. Chill for at least 3 hours or overnight.

Serve – Trim the ends for a clean swirl. Slice into 1-1.5″ pieces and garnish with whipped cream and coffee beans if desired.

Notes

For a deeper coffee flavor, increase espresso powder in the whipped cream.
Chill the cake overnight for best texture.

Store in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 18g
Sodium: 60mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg