Chocolate Mocha Hurricane Swiss Roll

Rating: 0.00
(0)
November 7, 2019

I have seen this Hurricane Roll some time ago and I found it really amazing. I simply  needed to try my own version of it so I’ve combined two of my favorite ingredients, chocolate and coffee and turned into this amazing Chocolate Mocha Hurricane Roll.

The roll not only it has this amazing hurricane effect it is also a delightful treat, composed by a tender and moist layer of sponge filled with apricot jam and chocolate coffee ganache. The white chocolate and coffee shards bring a bit of texture and create an irresistible dessert.

The recipe for this Chocolate Mocha Hurricane Roll is easy and quick to prepare, just make sure to follow the steps accordingly in order to get the hurricane effect. Hope you’ll try it out and enjoy!

Chocolate Mocha Hurricane Swiss Roll with White Chocolate Triangles

RELATED POSTS:
Chocolate Strawberry Swiss Roll
Chocolate Swiss Roll
Strawberry Swiss Roll

Chocolate Mocha Hurricane Swiss Roll

Chocolate Mocha Hurricane Swiss Roll

No ratings yet
The roll not only it has this amazing hurricane effect it is also a delightful treat, composed by a tender and moist layer of sponge filled with apricot jam and chocolate coffee ganache. The white chocolate and coffee shards brings a bit of texture and create an irresistible dessert.
Servings 10 servings
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins

Ingredients
  

Sponge Cake

  • 4 eggs , separated
  • 2 tbsp (30g) sugar for yolks
  • 1 tsp (5g) vanilla extract
  • 1/4 cup (50g) caster sugar for whites
  • 1/2 cup (65g) all purpose flour
  • 1/4 tsp (1g) salt
  • 3 tbsp (45g) vegetable oil (flavorless)
  • 1/4 cup (60ml) milk
  • 1 ½ tbsp (12g) unsweetened cocoa powder
  • 2 tsp (2g) instant coffee powder
  • 2 tbsp (30ml) hot milk

For filling

  • 3 tbsp (60g) apricot jam

Mocha Chocolate Ganache

  • 3.5 oz (100g) semisweet chocolate
  • 3.5 fl oz (100ml) whipping cream
  • 2 tsp (2g) instant coffee powder

Chocolate shards, optional

  • 1.5 oz (45g) white chocolate
  • 0.5 oz (15g) white chocolate , for tempering
  • instant coffee powder , for dusting

Instructions
 

  • Preheat oven to 350F (180C). Grease and line with parchment paper a 9×13 inch (23x33cm) pan.
  • Prepare the sponge cake. In a small bowl combine the 2 tablespoons of hot milk with cocoa powder and instant coffee powder and mix until well combined.Set aside until ready to use.
  • In a medium bowl mix yolks with 2 tablespoons sugar, salt and vanilla extract until creamy and light yellow colored. While mixing incorporate vegetable oil. Alternate adding milk and flour until well combined.
  • Divide the yolk mixture, adding about a third (about 90g) into another bowl. Mix it with cocoa mixture.
  • In a large bowl whip whites until foamy. Gradually add ¼ cup (50g) sugar and continue whipping until soft peaks form.
  • Fola a third of whipped whites to the cocoa mixture. Fold the rest of the whites to the vanilla mixture. (The batters need to be a bit runny not as stiff as to a regular sponge)
  • Pour vanilla batter into prepared pan. Gently pour the cocoa batter on top and spread evenly.
  • Use the end of a spoon or knife or small spatula to create horizontal lines and then vertically ones to create the hurricane effect.
  • Bake for about 13-15 minutes until a toothpick inserted into the center comes out clean.
  • Remove the pan from the oven and invert the cake onto a parchment paper, and cool completely.
  • Meanwhile prepare the mocha chocolate ganache.
  • Place the chocolate, coffee powder and cream into a small pan. Melt over low heat and transfer to a clean bowl to cool to room temperature.
  • Trim the edges of the sponge. Spread a thin layer of apricot jam.
  • Spread ganache on top.
  • Roll the sponge gently using the parchment paper. Refrigerate for at least 30 minutes to set.
  • Meanwhile prepare chocolate shards.
  • Melt 1.5 oz (45g) white chocolate over bain-marie. Remove from heat and add remaining chopped white chocolate for tempering. Stir until melted.
  • Spread chocolate evenly into a thin layer on a parchment paper. Dust with instant coffee powder and refrigerate until set. Break or cut into shards and keep refrigerated until ready to use.
  • Cut the ends of the roll and transfer to a serving platter. Dust with cocoa powder. Decorate the roll with white chocolate shards. Cut into slices and enjoy!!

Nutrition

Serving: 1gSugar: 20.3gCholesterol: 79mgCalories: 252kcalSaturated Fat: 6.6gFat: 14.7gProtein: 4.5g
Calories: 252kcal
Course: Dessert
Cuisine: American
Keyword: chocolate hurricane roll, chocolate mocha swiss roll, hurricane dessert, hurricane roll, swiss roll
Nutrition facts 1 Serving out of 10 Calories: 252, Fat: 14.7g, Saturated fat: 6.6g, Unsaturated fat: , Carbohydrates: , Sugar: 20.3g, Fiber: 1.2g, Protein: 4.5g, Cholesterol: 79mg, Sodium 81mg 4%, Vitamin D 6mcg 31%, Calcium 46mg 4%, Iron 1mg 6%, Potassium 123mg 3%, daily percent values are based on a 2000 calorie diet,

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. mary anderson Author says:

    I have been wanting to make this for couple of weeks before but I have not found the right recipe. After trying this my whole family fell in love. I’m so glad i made it and i can really rely on site’s recipes thanks 🙂

  2. Jasmin Author says:

    Thank you for a lovely recipe. But it looks like you may have forgotten to include the directions for the chocolate ganache. What do we do after melting the chocolate, cream, and coffee? Look forward to your reply 🙂

Leave a Reply

Your email address will not be published.

Recipe Rating




Close
© Copyright 2022. Home Cooking Adventure
Close