Cocoa Mocha Roll with Mocha Mallow Filling

1
Karla Everett

By
@Karla59

This roll is so good and really its not that hard to make , waiting for the cake to cool before you can finish the final assembly is the hardest part , so I will roll the cake for cooling , then go do my erron's and when I get back the cake is formed and I can finish ..easy :)

You can fill this roll with any type of filling.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8 slices

Ingredients

  • FOR CAKE ROLL :

  • 3/4 c
    sifted flour
  • 1/4 c
    cocoa powder
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 3
    eggs
  • 1 c
    sugar
  • 1 tsp
    vanilla
  • 1/3 c
    hot water
  • 2 Tbsp
    powdered sugar for dusting
  • FOR MOCHA MALLOW FILLING :

  • 1 c
    heavy cream
  • 1/3 c
    brown sugar, firmly packed
  • 1/2 tsp
    instant coffee
  • 1 c
    marshmallows, mini
  • 1/2 c
    chopped pecans

How to Make Cocoa Mocha Roll with Mocha Mallow Filling

Step-by-Step

  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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About Cocoa Mocha Roll with Mocha Mallow Filling




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