Choca Mocha Swiss Roll

Author: Joanna Osborne

Serves: 10

Ingredients
 CAKE:
 4 Medium Eggs
 100g Sugar
 100g Plain Flour
 1 tablespoon Coffee Granules dissolved in 1 tablespoon of warm water
 BUTTER CREAM:
 100g Butter
 200g Icing Sugar
 1 tablespoon Coffee Granules dissolved in 1 tablespoon of warm water
 CHOCOLATE SAUCE DECORATION:
 100g Icing Sugar
 100g Plain Chocolate
 50g White Chocolate
Instructions
1. Preheat oven gas mk 6

2. Line a Swiss roll tin with baking paper

3. Whisk together the eggs, sugar and coffee mix for 10 minutes with an electric mixer,
after which the mixture should have approximately doubled in size.

4. Sift the flour before gently folding into the egg mixture.

5. Gently spread the mixture into the cake tin.

6. Bake in the centre of the oven for about 8-10 minutes till firm to touch.

7. While still warm turn the cake out onto a piece of baking paper sprinkled with sugar.

8. Score with a knife a line 1cm away from the lower edge of the cake, from this edge roll
up the cake. Allow to cool on a wire rack.
9. Prepare the butter cream by beating the butter till soft and fluffy. Then stir in the icing
sugar adding small amounts of the coffee till you get a nice consistency. Reserve any
remaining coffee solution.

10. Gently unroll the cake and spread on the butter cream followed by chocolate sauce, roll
the cake back up.

11. To decorate the cake melt some chocolate and spread onto a roasting bag then allow to
cool in fridge. Once cool cut triangular shapes out of the chocolate.( To make a pattern
on the chocolate, pipe some lines of melted white chocolate onto the roasting bag first
then spread the darker chocolate on top.)

12. Mix the icing sugar with a small amount of the coffee solution then spread on top of the
cake. Drizzle melted chocolate across the top and finally finish by adding the chocolate
triangles.

https://www.youtube.com/watch?v=1eH5SHjC_jY