Mocha Cream Chocolate Roll

Making this phenomenal cake is not too difficult. The chocolate cake is baked in a rimmed baking pan and then rolled up while hot. Once cool, it is filled with mocha flavored whipped cream and then coated with a semisweet chocolate glaze.
Variations include substituting the mocha cream with whipped cream that has been flavored with cocoa and hazelnut or coffee liqueur, or ice cream.
This recipe can be used to make a Buche de Noel by dusting with some cocoa, adding meringue mushrooms and other decorations. 
The cake for this recipe is based on a Jelly Roll cake from Betty Crocker's Cookbook, Golden Press, NY, 1983, p 244.
Prep Time25 mins
Cook Time15 mins
Cooling, Filling, and Frosting1 hr 15 mins
Total Time1 hr 55 mins
Course: Desserts - Cakes
Servings: 8
Author: Catherine Christiano



  • 3/4 cup all-purpose flour
  • 1/4 cup Dutch process cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup granulated sugar
  • 1/3 cup water
  • 1 teaspoon vanilla
  • confectioner's sugar


  • 1 3/4 tablespoons hot water
  • 1 teaspoon instant coffee
  • 1 cup heavy cream
  • 1/3 cup Dutch process cocoa
  • 3 tablespoons confectioner's sugar


  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon unsalted margarine or butter
  • 1 tablespoon light corn syrup
  • 3 tablespoons milk



  • Preheat oven to 375 °F. Line rimmed baking pan , 15 1/2 x 10 1/2 x 1 inch, with waxed paper and grease generously. 
  • In a small bowl, sift together flour, cocoa, baking powder, and salt. Set aside.
  • To the large bowl of a stand mixer, add eggs. Beat at high speed until thick and lemon colored, about 5 minutes. Gradually beat in granulated sugar. On low speed, beat in water and vanilla. Gradually add flour mixture; beating just until smooth. Evenly distribute batter in prepared pan. Bake until wooden toothpick inserted in center comes out clean, 12 to 15 minutes.
  • Meanwhile, place paper towels that are slightly wider and longer than cake pan on a clean work surface and sprinkle generously with confectioner's sugar. When cake is done, immediately loosen from edges of pan, and invert on prepared  paper towels. Carefully remove waxed-paper. Trim off edges, if necessary. While hot, carefully roll up cake together with towel from narrow end. Cool on wire rack at least 30 minutes. 


  • Dissolve coffee in water and allow to cool. In bowl of stand-mixer combine whipping cream, cocoa, confectioner's sugar, and dissolved coffee. Beat at medium speed until stiff peaks form.


  • Place bowl of mixer over a pot of hot, not boiling, water, melt chocolate together with margarine or butter. Chocolate may be somewhat stiff. Beat in corn syrup and milk until smooth and cooled. Glaze will thicken as it cools. 


  • Unroll cake and remove towel. Spread Mocha Cream evenly over cake. Roll up. Place on serving dish, seam side down. To protect serving plate from dripping glaze, line edges around cake with waxed-paper. Spread Chocolate Glaze while still warm over top and down sides of roll. Remove waxed-paper. Refrigerate until ready to serve.


Allow at least 30 minutes for the cake to cool. The time needed to prepare the mocha filling, chocolate glaze, and assemble the cake is about 45 minutes.