Chocolate Mocha Walnut Roll

Name: Chocolate Mocha Walnut Roll
Yield: One 12- to 15-inch-long roll, about 10 servings
Cuisine: American
Ingredients: 1 recipe Moist, Buttery Nut Cake, made with walnuts, baked in an 11 x 17-inch jelly-roll pan; 2 tablespoons dark rum; 4 tablespoons unsalted butter, softened; 12 ounces semisweet chocolate, finely chopped; ⅓ cup strong brewed coffee; 1 cup heavy cream; 1 recipe Moist, Buttery Nut Cake, made with walnuts, baked in an 11 x 17-inch jelly-roll pan; 1 recipe Moist, Buttery Nut Cake, made with walnuts, baked in an 11 x 17-inch jelly-roll pan

Preparation info

One 12- to 15 inch -long roll, about
10
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

The slight bitterness of the walnuts combines with the chocolate and coffee to make a rich but not excessively sweet cake.

Ingredients

1 recipe Moist, Buttery Nut Cake, made with walnuts, baked in an 11 x 17-inch jelly-roll pan

Americas
United States
Vegetarian
Cake

Method

Cool the nut cake layer.
To make the ganache, in a saucepan, bring the cream and coffee to a boil. Remove from the heat and add the chocolate. Stir once to mix, and set aside for 5 minutes. Add the butter and rum and whisk smooth. Pour into a bowl, cover with plastic wrap, and cool until thickened and beginning to set. If the ganache is needed immediately, plac