Mocha Cake Roll With Raspberries
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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 not going to roll well. Trust me… it’s happened before and I still remember that giant crumbly cake MESS in my kitchen.
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…
But this time, I decided to make the roll, using a CAKE MIX and make my life easier.
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!
Here are some NOTES about this cake roll:
-If you want a very “chocolicious” mocha cake roll, use my chocolate buttercream frosting 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 cake roll!
– This recipe is adapted from the chocolate caramel turtle cake roll recipe I 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 Cake Roll with Raspberries
- 1¾ cups Devil's food cake mix
- 3 Eggs Large
- ⅓ cup Water
- 2 tbsp Vegetable oil
- 1 tbsp Instant coffee granules
- ¼ cup Powdered sugar
- 1 cup Dark chocolate chips
- ½ cup Heavy cream
- 1 tbsp Instant coffee granules
- 1 cup Raspberries Fresh, washed and patted dry
- Shredded white chocolate
In a deep mixing bowl, add the eggs and mix until they are fluffy.
Add water and oil and mix again.
Add the cake mix and instant coffee granules and mix until just combined.
Pour this batter into a jelly roll pan (Dimensions: 15in x 10in x 1in) lined with wax paper or parchment paper.
Bake at 350 degrees for 11-12 minutes or until the cake springs back when lightly touched. DO NOT over bake!
Spread a clean kitchen towel on a table and sprinkle generously with powdered sugar.
Turn the cake onto the kitchen towel and remove the wax paper.
While the cake is hot, carefully roll this cake with the towel intact from one end to the other.
Place this cake roll on a cooling rack and allow it to cool down for 1 hour.
While the cake is cooling, prepare the buttercream icing.
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).
Now, unroll the cake gently and remove the towel.
Spread the buttercream icing over the cake and re-roll it again.
Pour the ganache over the cake and top it off with fresh raspberries and shredded white chocolate. Enjoy!
Until next time, tata my lovelies!