Learn how to make a Red RibbonStyle Mocha Roll it's a moist mochaflavored chiffon roll covered in a rich mocha buttercream, drizzled with salted caramel and topped with chocolate logs. It's a coffeelover's favorite! Enjoy!

RECIPE: https://www.cookingwithkurt.com/recip...

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Equipment: https://amzn.to/3lS0MTO
Jelly Roll Pan https://amzn.to/3FG5JFI
Parchment Paper https://amzn.to/3ZJXQaE
Measuring Cup https://amzn.to/3JXlAT9
Electric Mixer https://amzn.to/3T3oLLT
9inch Whisk https://amzn.to/3nhwytG
Measuring Set https://amzn.to/40AYDdF
Flexible Bench Scraper https://amzn.to/423JHpZ
Icing Comb Set https://amzn.to/42S111W
Cake Decorating and Piping Tips https://amzn.to/424KMxM

Ingredients:

Mocha Chiffon Cake:

Dry Ingredients:
1 cup cake flour [113 g] https://amzn.to/3mEzUqm
2 tsp baking powder [8 g]
1/3 cup granulated sugar [67 g]
1/2 tsp salt [3 g]

Wet Ingredients:
4 egg yolks [80 g]
1/3 cup vegetable oil [80 mL]
1/2 cup cup strongbrewed coffee [120 mL]
1 tsp vanilla extract [5 mL]

Meringue:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7g]
1/3 cup sugar [67 g]

(powdered sugar for dusting)

Mocha Swiss Buttercream:
5 egg whites [150 g]
2 cups (4 sticks) unsalted butter [454 g]
1 1/2 cups granulated sugar [300 g]
1 tsp salt [5.7 g]
1 tbsp vanilla extract [15 mL]
5 tsp instant espresso powder [10 g] https://amzn.to/40imWgv
(substitute with 3 tbsp instant coffee dissolved in 3 tbsp hot milk)

Caramel Drizzle:
1/2 cup granulated sugar [100 g]
4 tsp water [20 mL]
1/3 cup heavy cream (room temp) [80 mL]
2 tablespoons butter [28.4 g]
1/4 tsp salt [1.4 g]

6 chocolate batons / logs https://amzn.to/3G3UKGC

*Disclaimer: Cooking with Kurt® is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.