Chocolate Mocha Swiss Roll | Blue Jean Chef - Meredith Laurence
This recipe for a chocolate mocha Swiss roll is delicious any time of the year, but it makes a great holiday dessert too.
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Cooking tools:
- Offset spatula
- Cooling rack
- Fine-mesh sieve
- Jelly roll pan
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
- Freezer
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Spatula
Ingredients
- ½ cup all-purpose flour
- ⅓ cup cocoa powder (plus more for dusting)
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 eggs (beaten)
- ½ cup sugar
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 12 ounces mascarpone cheese (room temperature)
- 4 tablespoons unsalted butter (room temperature)
- 1½ cups sifted powdered sugar
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
- ½ cup heavy cream
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