Mocha Chocolate Roll Up Recipe

This Mocha Chocolate Roll Up makes a good Dessert for most meals. Mocha Chocolate Roll Up served as Dessert is the best food to pep me up. One trial wont be enough for this Mocha Chocolate Roll Up recipe, I am sure you will be making it again!.

Summary

Difficulty LevelEasyCourseDessert
MethodBaked

Ingredients

 
1 cup sifted cake flour
 
1/4 cup unsweetened cocoa powder
 
1 tsp baking powder
 
3 eggs
 
1/4 cup sugar
 
3 pkts. concentrated acesulfame-K
 
1/3 cup cold coffee
 
1 tsp vanilla extract
 
Filling
 
1 phg. sugar-free whipped topping mix
 
1/2 cup cold, very strong coffee

Directions

Spray a 15 x 10 x 1 in. (37 x 25 x 3 cm) jelly-roll pan; line the bottom with wax paper; spray the paper.
Sift the flour, cocoa, and baking powder together.
With an electric mixer, beat the eggs in a medium bowl until thick and creamy and light in color.
Gradually add the sugar and acesulfame-K, beating constantly until the mixture is very thick.
Stir in the coffee and vanilla extract.
Fold in the flour mixture.
Spread the batter evenly in a prepared pan.
Bake in a 350°F (180°C) oven for 12 minutes or until the center springs back when pressed lightly with a fingertip.
Loosen the cake around the edges with a knife; invert the pan onto a clean tea towel.
Peel off the wax paper.
Starting at the short end, roll up the cake and towel together.
Place the roll, seam-side down, on a wire rack; cool completely.

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