Description
Gingerbread Mocha Cake Roll is a delightful fusion of spiced gingerbread and rich mocha cream, creating a festive dessert that’s perfect for any occasion. Picture the soft, rolled cake revealing swirls of flavor, making each slice a comforting treat. This dessert isn’t just about taste; it’s a feast for the eyes too, guaranteed to impress your guests or brighten up an ordinary day at home.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp ground ginger
- 1/2 cup unsweetened cocoa powder
- 4 large eggs (room temperature)
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup dark molasses
- 1 tsp espresso powder
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Whisk together flour, cocoa powder, ginger, baking powder, baking soda, and salt in a bowl.
- In another bowl, beat sugar and eggs until fluffy. Mix in molasses and vanilla before gently folding in dry ingredients.
- Spread batter evenly in the pan and bake for 12-15 minutes until springy.
- Prepare filling by whipping heavy cream with espresso powder and powdered sugar until soft peaks form.
- Once the cake cools slightly, flip onto powdered sugar-dusted parchment and spread filling evenly before rolling tightly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 220
- Sugar: 18g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg