mocha cake roll with raspberries 1

Mocha Cake Roll With Raspberries

Rich mocha cake roll packed with coffee & chocolate flavors! Filled with buttercream icing and topped off with glossy espresso ganache & fresh raspberries.

Making cake rolls (like this mocha cake roll with raspberries) is something that still INTIMIDATES me, even after making so many other complex cakes over the years.

I get so TENSE, mainly because I know that if I over-bake the cake even the slightest, it’s all going to CRACK and fall apart.

Trust me… it’s happened before and I still remember that giant crumbly cake MESS in my kitchen 🙁

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But for the last few days, I have wanted to make a strong coffee flavored cake and the only way I could do JUSTICE to the vision in my head was in the form of a cake roll.

So, I took a VERY deep breath and got to work…

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But this time, I decided to make the roll, using a CAKE MIX and make my life easier.

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I was still standing like a HAWK near the stove for the entire 11-12 minutes, while the cake was baking…hehe.

The end result was a MOUTHWATERING mocha cake roll with buttercream filling, topped off with glossy mocha ganache and fresh raspberries.

This cake was soft and creamy and had a big coffee KICK.

The subtle tartness from the raspberries PAIRED so well with the rich coffee flavor that I wanted to eat the entire cake myself…hahaha.

My hubby who is a huge coffee gave this cake a big THUMBS UP! 😀

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To make this mocha cake roll, you will need the following ingredients:

Mocha cake
1 3/4 cups Devil’s food cake mix
3 eggs
1/3 cup water
2 tbsp vegetable oil
1 tbsp instant coffee granules
1/4 cup powdered sugar

Chocolate ganache
1 cup dark chocolate chips
1/2 cup heavy cream
1 tbsp instant coffee granules

Filling
Buttercream icing

Decoration
1 cup fresh raspberries (washed and patted dry)
Shredded white chocolate

Notes:
-If you want a very “chocolicious” mocha cake roll, use my chocolate buttercream icing instead of regular buttercream icing.
– Do not over-bake this cake! If you over-bake, your cake will crack when you are rolling it.
– If you have never made a cake roll before, be sure to check out my step by step picture tutorial for making a banana and strawberry cake roll!
– This recipe is adapted from the chocolate caramel turtle cake roll recipe I found at Crazy for Crust.

And here are the steps:

Step 1:
In a deep mixing bowl, add the eggs and mix until they are fluffy.

Step 2:
Add water and oil and mix again.

Step 3:
Add the cake mix and instant coffee granules and mix until just combined.

Step 4:
Pour this batter into a jelly roll pan (Dimensions: 15in x 10in x 1in) lined with wax paper or parchment paper.

Step 5:
Bake at 350 degrees for 11-12 minutes or until the cake springs back when lightly touched.
DO NOT over bake!

Step 6:
Spread a clean kitchen towel on a table and sprinkle generously with powdered sugar.

Step 7:
Turn the cake onto the kitchen towel and remove the wax paper.

Step 8:
While the cake is hot, carefully roll this cake with the towel intact from one end to the other.

Step 9:
Place this cake roll on a cooling rack and allow it to cool down for 1 hour.

Step 10:
While the cake is cooling, prepare the buttercream icing.

Step 11:
Also, prepare the ganache: Heat chocolate, heavy cream and instant coffee powder in a saucepan until everything is fully melted and smooth. Remove the saucepan from the heat and allow the ganache to cool down until it becomes slightly thick (but still has a pourable consistency).

Step 12:
Now, unroll the cake gently and remove the towel.

Step 13:
Spread the buttercream icing over the cake and re-roll it again.

Step 14:
Pour the ganache over the cake and top it off with fresh raspberries and shredded white chocolate.

And you are done!

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Mocha cake roll with raspberries
Author: 
Recipe type: Cake
 
Rich mocha cake roll packed with coffee & chocolate flavors! Filled with buttercream icing and topped off with glossy espresso ganache & fresh raspberries.
Ingredients
Mocha cake
  • 1¾ cups Devil's food cake mix
  • 3 eggs
  • ⅓ cup water
  • 2 tbsp vegetable oil
  • 1 tbsp instant coffee granules
  • ¼ cup powdered sugar
Chocolate ganache
  • 1 cup dark chocolate chips
  • ½ cup heavy cream
  • 1 tbsp instant coffee granules
Filling
  • Buttercream icing
Decoration
  • 1 cup fresh raspberries (washed and patted dry)
  • Shredded white chocolate
Instructions
  1. In a deep mixing bowl, add the eggs and mix until they are fluffy.
  2. Add water and oil and mix again.
  3. Add the cake mix and instant coffee granules and mix until just combined.
  4. Pour this batter into a jelly roll pan (Dimensions: 15in x 10in x 1in) lined with wax paper or parchment paper.
  5. Bake at 350 degrees for 11-12 minutes or until the cake springs back when lightly touched. DO NOT over bake!
  6. Spread a clean kitchen towel on a table and sprinkle generously with powdered sugar.
  7. Turn the cake onto the kitchen towel and remove the wax paper.
  8. While the cake is hot, carefully roll this cake with the towel intact from one end to the other.
  9. Place this cake roll on a cooling rack and allow it to cool down for 1 hour.
  10. While the cake is cooling, prepare the buttercream icing.
  11. Also, prepare the ganache: Heat chocolate, heavy cream and instant coffee powder in a saucepan until everything is fully melted and smooth. Remove the saucepan from the heat and allow the ganache to cool down until it becomes slightly thick (but still has a pourable consistency).
  12. Now, unroll the cake gently and remove the towel.
  13. Spread the buttercream icing over the cake and re-roll it again.
  14. Pour the ganache over the cake and top it off with fresh raspberries and shredded white chocolate.
  15. And you are done!
Notes
-If you want a very "chocolicious" mocha cake roll, use my chocolate buttercream icing instead of regular buttercream icing.
- Do not over-bake this cake! If you over-bake, your cake will crack when you are rolling it.
- If you have never made a cake roll before, be sure to check out my step by step picture tutorial for making a banana and strawberry cake roll!
- This recipe is adapted from the chocolate caramel turtle cake roll recipe found at Crazy for Crust.

Well, that’s all for today.

If you liked this post, you may also like some of these other “mocha” recipes…

Mocha pancakes with mocha syrup

mocha pancakes with mocha syrup

Mocha caramel truffles

mocha truffles

Mocha crinkle cookies

mocha crinkle cookies

Until next time, tata my lovelies!

18 Comments

  1. Stacey @ Stacey homemaker

    November 3, 2015 at 10:30 pm

    Mocha, coffee, cake, and raspberries?!! Girl…You’re speaking my language! Yum!

    1. Abeer Rizvi

      November 3, 2015 at 10:33 pm

      LOL! You are so funny Stacey! I was thinking of using strawberries but raspberries just make this cake look so much grander

  2. Eftychia

    November 4, 2015 at 6:55 am

    Hello Abeer. The cake roll looks delicious! Everything that you bake is delicious! Thanks for the e-book!

    1. Abeer Rizvi

      November 4, 2015 at 2:23 pm

      It’s so good to hear from you Eftychia and I am very happy to hear you are enjoying my e-book. If you have any questions, please feel free to message me or email me 🙂

  3. Sina @ Vegan Heaven

    November 4, 2015 at 7:48 am

    This cake looks so delicious, Abeer! What a great combo! 🙂

    1. Abeer Rizvi

      November 4, 2015 at 2:20 pm

      It truly was the BEST combo! All the flavors just worked flawlessly together!

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