Cake, Bread and Pastries

Choco Mocha Swiss Roll

Choco Mocha Swiss Roll

Choco Mocha Swiss Roll

Serves: 6


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

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


  1. Preheat oven 200°C
  2. Line a Swiss roll tin/tray with baking paper. Set aside.
  3. 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.
  4. Sift the flour before gently folding into the egg mixture.
  5. Gently spread the mixture into the cake tin.
  6. Bake in the center of the oven for about 8-10 minutes till firm to touch.
  7. While still warm turn the cake out onto a piece of baking paper sprinkled with sugar.
  8. 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.
  9. 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.
  10. Gently unroll the cake and spread on the butter cream, roll the cake back up.
  11. 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.
  12. Drizzle Butterscotch sauce across the top and finally finish by adding chocolate roses and sprinkles.

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