Prepare to embark on a culinary adventure that will transform your dessert game forever! This Chocolate Mocha Hurricane Swiss Roll is not just a cake—it's a sensational journey of rich chocolate, bold coffee, and heavenly whipped cream that will make your taste buds dance with pure excitement. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that looks as incredible as it tastes, guaranteed to impress everyone at your table.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup brewed coffee
- 4 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, allowing some overhang on the sides for easy removal later. Lightly grease the parchment paper with cooking spray or butter.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
- In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 5 minutes. This will help incorporate air into the batter, giving the roll a light texture.
- Gradually add the brewed coffee to the egg mixture, mixing until well combined. The coffee will enhance the chocolate flavor of the cake.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix; just combine until there are no visible streaks of flour.
- Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, carefully lift the cake out using the parchment paper and transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the whipped cream. In a mixing bowl, beat the heavy cream until soft peaks form. You can sweeten it with a little sugar or vanilla extract if desired.
- Once the cake has cooled completely, place it on a clean kitchen towel or a large piece of parchment paper, with the parchment paper facing up. Starting from one end, gently roll the cake up with the towel or parchment paper, creating a tight roll. Let it sit for about 30 minutes to set its shape.
- After the cake has set, carefully unroll it and spread a generous layer of whipped cream over the surface. You can also add chocolate shavings or a drizzle of chocolate sauce for extra flavor.
- Roll the cake back up, this time without the towel or parchment paper, and place it seam-side down on a serving platter. Chill in the refrigerator for at least 30 minutes before serving to help it hold its shape.
- Before serving, dust the top with powdered sugar or cocoa powder for a beautiful finish. Slice into 10 pieces and enjoy your Chocolate Mocha Hurricane Swiss Roll!
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature before beating. This helps create a fluffier, more voluminous batter.
- Rolling Technique is Key: When initially rolling the cake, do this while it's still warm to prevent cracking. The kitchen towel or parchment paper helps create a perfect, flexible roll.
- Don't Overmix: When combining wet and dry ingredients, fold gently to maintain the cake's light, airy texture.
- Chill for Perfect Shape: Refrigerating the rolled cake helps it set and makes slicing cleaner and more precise.
- Customize Your Flavor: Experiment with different coffee strengths or add a splash of liqueur to the whipped cream for an adult twist.
- Decorative Touch: Use a fine mesh sieve for an elegant dusting of powdered sugar or cocoa powder on top.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 110mg
