Table of Contents
This mocha roll is chocolate and coffee flavors all in one! Preheat the oven to 350 degrees F or 180 degrees C. Grease and then line with parchment paper a 9 1/2-inch x 13-inch baking sheet. Set aside. In the bowl of a stand mixer with the whisk attachment, add eggs and sugar.
As for the batter of the mocha cake, you need to combine the egg yolks, vegetable oil, evaporated milk and the solution of coffee granules and water. Stir until all are completely mixed up.
PREPARE THE MOCHA FROSTING: Beat the egg whites until frothy. Add the salt, 1 tbsp sugar and 1 tbsp instant coffee powder. Beat at medium speed until soft peak. Set aside. In a sauce pan, combine dissolved coffee and sugar. Stir until sugar is dissolved. Bring to a boil over moderate heat (no need to stir).
12 large eggs yolks 1 and 3/4 cup sugar 2 tsp instant coffee granules 2 tsp vanilla 2 tsp cocoa powder 2 tsp water 1 cup oil 2 cups cake flour 2 and a 1/2 tsp baking powder 12 egg whites 2 tsp cream of tarter For the butter-cream mocha frosting: 1 1/3 cup sugar 6 large egg whites
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