Mocha log
This delicious chocolate and coffee blend log with its creamy center will have everyone coming back for more.
Ingredients
- Melted butter, to grease
- 4 eggs
- 100g (1/2 cup) caster sugar
- 75g (1/2 cup) plain flour, sifted
- 1 1/2 tablespoons cocoa powder
- 80g dark chocolate, melted, cooled
- Cocoa powder, extra, to dust
- Fresh mixed berries, to serve
- Icing sugar, to dust
Filling
2 teaspoons instant coffee granules
1 teaspoon boiling water
200ml thickened cream
2 tablespoons icing sugar mixture
Method
Step 1
Preheat oven to 180°C. Brush a 25 x 30cm (base measurement) Swiss roll pan with melted butter to grease. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang.
Step 2
Use an electric beater to beat the eggs in a bowl for 2 minutes or until thick and creamy. Gradually add the sugar, beating until dissolved. Fold in the flour and 1 tablespoon of cocoa powder. Fold in the chocolate. Pour into prepared pan. Bake for 10-12 minutes or until the surface springs back when lightly tapped.
Step 3
Meanwhile, place a sheet of non-stick baking paper on a clean tea towel and dust with remaining cocoa powder.
Step 4
Turn the hot cake onto the baking paper. Carefully remove the top sheet of paper. Starting with the long side closest to you, and using the paper as a guide, roll up the cake. Place, seam-side down, on a wire rack to cool completely.
Step 5
To make the filling, place the coffee and water in a small bowl and stir until the coffee dissolves. Use an electric beater to beat the coffee mixture, cream and icing sugar in a bowl until firm peaks form. Reserve 1/2 cup of the filling.
Step 6
Carefully unroll the cake. Spread with filling and roll up. Wrap firmly in plastic wrap. Place in fridge until ready to serve.
Step 7
Trim ends of the roll and discard. Cut one-quarter diagonally from one end. Transfer the log to a serving platter. Spread 1 side of the remaining cake with reserved filling and arrange on the side of the log to make a branch. Dust with extra cocoa powder. Arrange berries on the platter and dust with icing sugar to serve.
source:taste.com.au/recipes