chocolate hazelnut mocha roll

Chocolate Hazelnut Mocha Roll – The chocolaty sponge cake is wonderfully fluffy and soft. The coffee cream is quickly mixed together from only a few ingredients and is simply a wonderful accompaniment.

This chocolate hazelnut mocha roll is perfect if you are expecting a spontaneous visitor or don’t have much time to bake.

This soft biskuit roll, as we call it in Austria, is

• soft and fluffy
• chocolatey, with just the right amount of mocha
• made out of only a few ingredients
• quickly prepared
• a perfect last minute dessert

This is how your CHOCOLATE HAZELNUT MOCHA ROLL will turn out perfect:

• Give the yolk-sugar mixture time to stir. At least 6-8 minutes. The creamier this mixture is, the softer your sponge cake will be. And soft, fluffy sponge cake = many happy faces. 🙂
• It is important that you carefully place the baked sponge cake while still hot on a fresh tea towel sprinkled with icing sugar and roll it up immediately. This way the sponge does not break and you get the typical sponge roll. If the cake has already cooled down, you cannot roll it up any more.
• The sponge cake must be completely cooled down before you fill it with the mocha cream. Otherwise the cream melts.
• Use the cream directly from the fridge, as cold as possible. This way you get the best consistency. You could also save yourself the time of cooling the chocolate mocha roll and serve the delicious dessert immediately. YAY!
• If you don’t feel like mocha flavor, you can use a sweetened cocoa powder instead of the instant coffee powder in the cream, thus making the sponge roll double chocolate. Not too bad either. 😉

The chocolate hazelnut mocha roll tastes best fresh, briefly cooled in the refrigerator. Since this recipe is so uncomplicated, you can prepare it at relatively short notice. So you have the guarantee that the sponge cake is wonderfully soft and fluffy and the mocha filling cold and creamy. Mmm.

Chocolate and coffee, a match in heaven! I hope you guys will love this recipe as much as I do.

Happy baking and ENJOY!

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chocolate hazelnut mocha roll

Chocolate Hazelnut Mocha Roll - The chocolaty sponge cake is wonderfully fluffy and soft. The coffee cream is quickly mixed together from only a few ingredients and is simply a wonderful accompaniment.

Votes: 3
Rating: 5
You:

Rate this recipe!

Keyword

Biskuit, Chocolate, Schokoladekuchen

Prep Time

15 minutes

Cook Time

15 minutes

Passive Time

1 hour

Servings

cake MetrischImperial

Ingredients

chocolate sponge cake

• 4 medium organic eggs
• 2/3 cups sugar
• 1/4 cups flour
• 1/3 cup finely grated hazelnuts
• 1/4 cup corn starch
• 1/4 cup cocoa powder unsweetened
• 4 tbsp hot water
• 1 tsp baking powder
• 1 pinch of salt

mocha cream

• 1 2/3 cups cold cream
• 3 tbsp powdered sugar
• 3 tsp cream stiffener
• 2 tsp instant coffee powder

Keyword Biskuit, Chocolate, Schokoladekuchen Prep Time 15 minutes Cook Time 15 minutes Passive Time 1 hour Servings cake MetrischImperial Ingredients chocolate sponge cake 4 medium organic eggs 2/3 cups sugar 1/4 cups flour 1/3 cup finely grated hazelnuts 1/4 cup corn starch 1/4 cup cocoa powder unsweetened 4 tbsp hot water 1 tsp baking powder 1 pinch of salt mocha cream 1 2/3 cups cold cream 3 tbsp powdered sugar 3 tsp cream stiffener 2 tsp instant coffee powder

Votes: 3 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat the oven to 180°C. Prepare a baking tray with non-stick baking paper.
2. Separate the eggs. Beat the egg whites with salt in a mixer until stiff. Pour into a bowl. Beat yolks, sugar and water until foamy (at least 6-8 minutes).
3. In a separate bowl, mix flour, hazelnuts, baking powder, corn starch and sifted cocoa. Using a whisk, alternately fold the beaten egg whites and the dry ingredients loosely into the yolk mixture until everything has combined.
4. Spread the dough evenly on the baking paper and smooth it down. Bake for approx. 12-15 minutes until the surface has taken on a litte colour. During this time, spread a clean tea towel on the work surface and sprinkle with icing sugar.
5. Carefully place the sponge cake on the prepared tea towel straight out of the oven and roll it up immediately. Let it cool down in this roll form.
6. For the mocha cream, whip the cold (!) cream until stiff. Shortly before it is firm, add the cream stiffener. Sift in icing sugar and coffee powder and stir until combined. Season to taste and add a little more coffee powder or icing sugar if desired.
7. Carefully roll out the cooled sponge cake, spread the cream evenly on the surface and roll it up again. If the chocolate mocha roll is not eaten immediately, put it in the fridge. Sprinkle with icing sugar or cocoa powder before serving.