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Mocha Nut Roll

Total Time

Prep: 35 min. Bake: 10 min. + cooling


12 servings

I’ve enjoyed this dessert several times at a friend’s house, and it never ceases to be delightful. The tender, impressive cake is the ultimate indulgence for anyone who loves coffee or chocolate!—Susan Bettinger, Battle Creek, Michigan
Mocha Nut Roll Recipe photo by Taste of Home


  • 4 large eggs, room temperature, separated
  • 1/3 cup plus 1/2 cup sugar
  • 1/2 teaspoon 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 whole milk
  • 1 ounce unsweetened chocolate, chopped
  • 1 large egg, lightly beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • Confectioners' sugar and chocolate curls, optional


  1. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
  2. 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. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to yolk mixture and mix well (batter will be very thick). Stir in walnuts.
  3. 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.
  4. Bake at 375° until cake springs back when lightly touched, 10-15 minutes. 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.
  5. 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.
  6. Remove from the heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir until mixture reaches 160°, 2-3 minutes. Remove from heat; gently stir in butter and vanilla. Cool to room temperature.
  7. 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. If desired, just before serving, sprinkle with confectioners' sugar and garnish with chocolate curls.

Nutrition Facts

1 slice: 195 calories, 7g fat (3g saturated fat), 93mg cholesterol, 179mg sodium, 30g carbohydrate (24g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

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