cocoa mocha roll with mocha mallow filling

How To Make cocoa mocha roll with mocha mallow filling

• 1

  Sift together flour , cocoa , baking powder and salt ; set aside.
• 2

  Break eggs in large mixing bowl beat on high until looks like lemon-colored ; Gradually add sugar , 1 TBS. at a time , beating constantly ; Add vanilla , then reduce speed to LOW.
• 3

  Add sifted dry ingredients , beating just until blended , Add HOT water all at once ; Beat to a smooth batter.
• 4

  Grease a jelly roll pan ( 15x10 ) and line with wax paper or parchment paper ; pour batter on paper and smooth out evenly on pan , Bake @ 375° for 12-15 minutes. While the cake is still HOT ; carefully loosen cake from the sides of the pan using a spatula ; sprinkle with powdered sugar , place a clean kitchen towel on top ; flip over to release the cake from the pan ; Instantly remove wax paper and sprinkle with powdered sugar. If necessary trim crisp sides off with a sharp knife.
• 5

  Beginning at the narrow end roll , Roll cake and towel together and set on cooling rack , let cool ; when ready to fill unroll cake and remove the towel.
• 6

  TO MIX UP THE FILLING : Combine the heavy cream , brown sugar and instant coffee ; chill for 1/2 hr. then beat until stiff ; Fold in miniature marshmallows and chopped pecans ; reserve some of the filling to frost the top of roll. I desired you can decorate top with shaved un-sweetened chocolate.
• 7

  Chill in the refrigerator until serving time.
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