Soft Mocha Swiss Roll Recipe with Pure Cacao Powder

Soft, light, and filled with a creamy mocha filling, this Soft Mocha Swiss Roll is the perfect dessert for coffee and chocolate lovers. Made with Junglegold Bali 100% Pure Cacao Powder, this recipe delivers a rich chocolate aroma and deep cocoa flavor without any additives—just pure, natural cacao.

Whether you’re baking for afternoon tea, a special gathering, or simply treating yourself, this homemade Swiss roll is sure to impress.

Ingredients

Chocolate Cake

• 5 eggs, separated
• 50 g sugar (for egg yolks)
• 50 g sugar (for egg whites)
• 50 ml vegetable oil or melted margarine
• 70 ml milk
• 75 g cake flour
• 12 g Junglegold Bali Pure Cacao Powder
• 12 g Junglegold Bali Café Mocha Powder
• ½ tsp vanilla extract

Mocha Cream Filling

• 200 ml cold whipping cream
• 3 tbsp icing sugar
• 1 tsp Junglegold Bali Pure Cacao Powder
• 1 tsp Junglegold Bali Café Mocha Powder

Instructions

1. Whisk the egg yolks with 50 g sugar until pale and slightly thick.
2. Add the oil, milk, and vanilla extract. Mix until well combined.
3. Sift together the cake flour, Junglegold Pure Cacao Powder, and Junglegold Café Mocha Powder. Fold into the batter until smooth.
4. In a separate bowl, beat the egg whites while gradually adding the remaining 50 g sugar until soft peaks form.
5. Fold the meringue into the chocolate batter in three additions. Mix gently to keep the batter airy. Avoid overmixing.
6. Pour the batter into a 23 × 33 cm (9 × 13 inch) baking pan lined with baking paper.
7. Bake at 170°C for 15–18 minutes, or until the cake springs back when lightly touched.
8. Turn the cake onto a clean sheet of baking paper, remove the original paper, and roll the cake while still warm (without the filling). Let it cool completely.
9. Whip together the whipping cream, icing sugar, Junglegold Pure Cacao Powder, and Junglegold Café Mocha Powder until stiff peaks form.
10. Carefully unroll the cooled cake, spread the mocha cream evenly, then roll it back up tightly.
11. Decorate with extra whipped cream and slices of Junglegold Mango Chocolate Bar for a beautiful finishing touch.
12. Refrigerate for at least 1 hour before slicing and serving.

Baking Tips

• Use room-temperature eggs for a lighter sponge.
• Roll the cake while it’s still warm to prevent cracking.
• Fold the meringue gently to maintain a soft, fluffy texture.
• Chill before slicing for clean, beautiful swirls.

Enjoy this soft and fluffy mocha Swiss roll with a cup of coffee or tea, and experience the rich chocolate flavor that only Junglegold Bali 100% Pure Cacao Powder can deliver.

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Photo & Recipe Credit
The beautiful photography and original recipe were created by @merrithyme, featuring Junglegold Bali Pure Cacao Powder and Junglegold Bali Café Mocha Powder. We sincerely appreciate the contribution and inspiration.