Mocha Hurricane Swiss Roll Cake Recipe

Name: Mocha Hurricane Swiss Roll Cake
Prep time: 55 min
Cook time: 22 min
Total time: 77 min
Yield: 6
Cuisine: Korean
Ingredients: 20g Warm milk; 10g Cocoa powder; 5g Instant coffee powder; 5 Egg yolks; 10g Sugar; 5g Vanilla extract; 50g Vegetable oil; 75g Milk; 95g Cake flour; 5 Egg whites; 90g Sugar; Ganache (100g dark chocolate + 50g whipping cream)

by Cooking Tree 2020-05-11

written by Cooking Tree Published: 2020-05-11Last Updated on 2022-05-16

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I made a hurricane roll cake with a whirlwind-like cross-section ~
I made coffee with mocha roll cake by adding coffee to the recipe I made before, but it felt much richer in flavor and taste ~

When the dough is poured and shaped, it moves slowly to reach the bottom and narrows the gap, so it looks like the cross-section is good ~

When the sheet cools, it tends to crack well, so you should not pour ganache when it is warm ~

I think it is convenient to make ganache in advance and cool it at room temperature before using it ~
It’s a nice and unique roll cake even without a special decoration.

Mocha Hurricane Swiss Roll Cake
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 22 Minutes 22 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

20g Warm milk
10g Cocoa powder 
5g Instant coffee powder

5 Egg yolks
10g Sugar
5g Vanilla extract 
50g Vegetable oil
75g Milk
95g Cake flour
5 Egg whites
90g Sugar

Ganache (100g dark chocolate + 50g whipping cream)

Instructions

Melt instant coffee powder in warm milk, add cocoa powder and mix.
Add sugar and vanilla extract to the egg yolk, mix with milk and vegetable oil, sift the flour and mix.
Whip the egg white, and when a large bubble rises, divide the sugar into 3 times, whip it to make a meringue with horns, and divide it into the dough 3 times and mix.
Pour the dough about 3/5 into the mold, flatten it, add (1) to the remaining dough, put it in a squeeze bag and place it on the vanilla dough.
Stir vertically and horizontally and bake in an oven preheated to 160 degrees for 20 to 22 minutes.
Peel off the heritage paper, apply ganache and roll around to harden in the refrigerator for about 2 hours.