Choco Mocha Swiss Roll
Serves: 6
INGREDIENTS:
CAKE:
4 Medium Eggs
½ cup Sugar (100g)
½ cup + 2 tbsp Plain Flour (100g)
1 tablespoon Coffee Granules dissolved in 1 tablespoon of warm water
BUTTER CREAM:
¼ cup + 3 tbsp Butter (100g)
200g Powdered Sugar (1.74 cups)
1 tablespoon Coffee Granules dissolved in 1 tablespoon of warm water
Optional Garnish: Butterscoth sauce, chocolate chunks and chocolate sprinkles
INSTRUCTIONS:
- Preheat oven 200°C
- Line a Swiss roll tin/tray with baking paper. Set aside.
- Whisk together the eggs, sugar and coffee mix for 10 minutes with an electric mixer, after which the mixture should have approximately doubled in size.
- Sift the flour before gently folding into the egg mixture.
- Gently spread the mixture into the cake tin.
- Bake in the center of the oven for about 8-10 minutes till firm to touch.
- While still warm turn the cake out onto a piece of baking paper sprinkled with sugar.
- Score with a knife a line 1cm away from the lower edge of the cake, from this edge roll up the cake. Allow to cool on a wire rack.
- Prepare the butter cream by beating the butter till soft and fluffy. Then stir in the powdered sugar adding small amounts of the coffee till you get a nice consistency. Reserve any remaining coffee solution.
- Gently unroll the cake and spread on the butter cream, roll the cake back up.
- For cake toppings: Beat the icing sugar with a small amount of the coffee solution then spread on top of the cake. Decorate as you like with excess icing and pipe it on top.
- Drizzle Butterscotch sauce across the top and finally finish by adding chocolate roses and sprinkles.