Tuesday, January 27, 2015

Mocha cake roll

Last Sunday, my brother and his wife celebrated their silver wedding anniversary.  After renewing their wedding vows amongst retired priests and nuns, we proceeded to their home where their friends (lots of them!) were waiting to celebrate the occasion with them.  As you would expect, I volunteered to make a cake for them.  I didn't have much time to fuss about this cake as the night before, it was also my eldest son's 21st birthday party.  We were all so busy and tired and lacked sleep.  I had to get up at 6am the next morning to finish my brother's cake.


Their family friends love my mocha cake and so that is what I made for them.  Not until they started asking if the roses totalled 25 (because it was for a 25th anniversary) did I realize that I should have thought of doing that!  I simply divided the cake into equal, even sections and was one rose short :(! 



Before the cake was served, I was babysitting this adorable 9-month old baby girl.  She fell asleep in my arms and I didn't want to put her down as everyone was so noisy.  So for the next 2 hours (I think), I just sat there, happily staring at this cute bundle of joy.  They served the cake during this time and I didn't even get to taste it! It was actually a pretty funny sight, seeing all those people with their little plates all lined up waiting for their turn to get a slice. :)))  Just like that, the cake was all gone.

Well anyway, today I decided to make mocha cake just because I didn't get to eat some the other day.  Instead of making it into the usual cake, I rolled it up just like I did the ube cake in my last post.  


I prefer leaving the roll unfrosted because the filling and the rosettes on top (garnished with chocolate flakes) is more than enough buttercream for me.


I didn't take step by step pictures.  I won't put the recipe here as well.  The process is the same as the ube cake roll and the recipe is basically the same as the mocha chiffon cake, except that the cake flour is down to 1 cup (instead of 1 1/8).  The Swiss meringue buttercream is also the same, just flavoured with 1 tablespoon of instant coffee powder that has been dissolved in a little hot water.  If you want to frost the entire cake with buttercream, you will have to make more, perhaps one and a half recipe.  I had some leftover SMBC but that amount isn't enough to cover the whole cake.



If you are a mocha cake lover, you might want to try this sometime.  It's nothing fancy and you don't even need decorating skills to do it.  I'm sure you will like it.

Enjoy the rest of your week!

15 comments:

  1. Hi Corrine, my mum loves mocha cake! I'm just wondering the size of your cake and how much mocha chiffon cake recipe did you used? thanks! godspeed!

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    1. I used a 9x13x3 pan and 3x the recipe.

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  2. Glad to see you posting again . The anniversary cake looks very professional! I never got to comment on your other cake that was decorated with red roses over the top like a bouquet...that looked awesome too! I've made your mocha chiffon recipe before, so I'm sure that the rolled version tastes equally delicious.

    Cheers!

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    1. I deleted that post on the cakes with red roses, sorry! The photos are on my Flickr though.

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  3. Hi Corinne, so nice to see you back to blogging. Both cakes look gorgeous. Love the roses. Keep on baking!!! ~Mela~

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  4. Hi Corinne, the mocha roll looks so perfect. I gotta try that. Hope you continue blogging if its not too hard for you.

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  5. hi, ms. corrine, i made this last week and the taste is so goood, i think better than golidlocks, im so proud it didn't cracked :) thank you for sharing this and the tip on rolling

    i have a question though, won't it crack if i will start rolling from the shorter end? i used a 11" x 15" x 1.5" pan by the way, thanks

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    1. There's only one way to find out! I must warn you though - if you roll from the short end, you will end up with a really fat roll!

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  6. hi corrine, i love your site! i have tried your red velvet, chocolate, pandan, ube macapuno, mango cream and mocha cake recipes and all my friends and family love them! thanks so much and i do hope you would still have time to share more of your cake recipes. God bless! =)

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  7. Hi Corinne! I'm a big fan of yours. I have tried your mamon better than goldilocks and red ribbon. I did also try this mocha roll texture is nice&taste even better. I just have a problem in rolling them it cracked. Maybe i have to practice rolling. We have the same pan 10x14" from Philippines. Do you grease the side of the pan? Because mine shrunk a bit and I have to cut before rolling them. Thanks!

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    1. Yes, my pan was greased and lined so the cake will release immediately after inverting.

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  8. Hi Corinne. I am a huge fan of yours and your blog and your exceptionally gorgeous cakes. I have made a few of your cakes most especially the mocha one which is my favorite. I've always made them round. I want to make it rectangular like this anniversary cake. Which recipe did you use for it? I just want to make sure the cake comes out the same size as yours. is this a 2 layer cake? I appreciate it. Thanks... Lynne M.

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    1. I used a 9x13x3 pan for this cake, triple the recipe here though 11 eggs is enough. Cake was halved horizontally so yes, 2 layers.

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    2. Thanks Corinne. I am making it this weekend for my uncle's birthday. One other question I have...is the frosting 3 times the batch of SMBC? Thank you so much!

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    3. Three batches should be enough. However, if you are piping roses as well or will decorate the cake somehow, you might want to make more. Good luck!

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