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Mocha Nut Roll

 Mocha Nut Roll
I’ve enjoyed this cake several times at a friend’s house and it never ceases to be delightful. The tender, impressive cake is the perfect indulgence for coffee- and chocolate-lovers alike!—Susan Bettinger, Battle Creek, Michigan
12 ServingsPrep: 35 min. Bake: 10 min. + cooling


  • 4 eggs, separated
  • 1/3 cup plus 1/2 cup sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped walnuts
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons instant coffee granules
  • 1/4 teaspoon salt
  • 1-1/4 cups milk
  • 1 ounce unsweetened chocolate, chopped
  • 1 egg, lightly beaten
  • 1 tablespoon butter
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Confectioners' sugar and chocolate curls, optional


  • Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper;
  • grease the paper and set aside.
  • In a large bowl, beat egg yolks on high speed for 5 minutes or until
  • thick and lemon-colored. Gradually beat in 1/3 cup sugar. Stir in

2 of 2

Mocha Nut Roll (continued)

Directions (continued)

  • vanilla. Combine the flour, baking powder and salt; gradually add to
  • yolk mixture and mix well (batter will be very thick).
  • In a small bowl with clean beaters, beat egg whites on medium speed
  • until soft peaks form. Gradually beat in remaining sugar 1
  • tablespoon at a time, on high until stiff peaks form. Gradually fold
  • into batter. Spread evenly into prepared pan.
  • Bake at 375° for 10-15 minutes or until cake springs back when
  • lightly touched. Cool in pan for 5 minutes. Invert onto a kitchen
  • towel dusted with confectioners' sugar. Gently peel off waxed paper.
  • Roll up cake in the towel jelly-roll style, starting with a short
  • side. Cool completely on a wire rack.
  • Meanwhile, in a small saucepan, combine the sugar, flour, coffee
  • granules, and salt. Stir in milk and chocolate. Bring to a boil.
  • Cook and stir for 2 minutes. Remove from the heat. Stir a small
  • amount of hot filling into egg; return all to the pan, stirring
  • constantly. Bring to a gentle boil. Cook and stir for 2-3 minutes or
  • until mixture reaches 160°. Remove from the heat; gently stir in
  • butter and vanilla. Cool to room temperature.
  • Unroll cake; spread filling evenly over cake to within 1/2 in. of
  • edges. Roll up again. Place seam side down on a serving platter.
  • Just before serving, sprinkle with confectioners' sugar and garnish
  • with chocolate curls if desired.
  • Yield: 12 servings.
Nutritional Facts: 1 slice equals 195 calories, 7 g fat (3 g saturated fat), 93 mg cholesterol, 179 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.