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 not going to roll well. Trust me… it’s happened before and I still remember that giant crumbly cake MESS in my kitchen.

INGREDIENTS
Mocha cake

• 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

Chocolate ganache

• 1 cup Dark chocolate chips
• ½ cup Heavy cream
• 1 tbsp Instant coffee granules

Filling

• Buttercream icing

Decoration

• 1 cup Raspberries Fresh, 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. ........................

for full instruction please see: cakewhiz.com

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