Boston Mocha Cakes

Posted on 01/29/2013 by lilacmackinac
Hello!

I've been looking for a good recipe for mocha cakes. In boston, they are raspberry Jelly rolls with this white/mocha frosting that is nice and light and fluffy that has a slight hint of coffee flavor.

I am wondering if anyone has a good sponge cake recipe that is easy to roll. But most importantly, I'm looking for this slight mocha-flavored frosting. Has anyone got any suggestions for a slight mocha flavor? Perhaps instant coffee or just use some coffee as the liquid in the frosting.

Any suggestions are greatly appreciated!
helenatroy 1st-Feb-2013 12:58 pm (UTC)
Well. Purist here. I'd say pick up an espresso to go at a convenient place (there's a starbucks everywhere, right? but get a mom&pop shop if you can). Espresso really has a nice taste compared to drip coffee. You can experiment. A drop? Two drops? 1/2 tsp. I'd reccomend you make just the frosting first. Coz - well, if you don't get the amount right, you can just eat that batch of frosting and make another batch & keep trying till you get it right, without ruining your whole jelly roll... :D
thejunebug 1st-Feb-2013 01:14 pm (UTC)
I make a devil's food cake with mocha whipped cream as frosting. It's fairly simple - I melt baker's chocolate in a glass mixing bowl by adding some boiling water, then add sugar and instant coffee. Once it's cool I add the heavy whipping cream and mix just until combined, and then refrigerate it for at least 2 hours before whipping. If you're looking for a slight coffee flavor you might want to try instant espresso powder - it's harder to find but has a milder flavor than instant coffee.
merlynspen 1st-Feb-2013 05:35 pm (UTC)
I have one that gets rave reviews when paired with chocolate cake, but it's at home and I'm at work. I can look it up tonight if you want.

It's made with instant coffee and heavy cream, that much I remember. I was skeptical of the instant coffee, but it gave a subtle flavor that I liked a lot. Because it's a whipping cream type of frosting, it's not exceptionally sturdy, so you can't hold heavy cakes up with it and it's certainly not pipeable. But for rolling, I bet it would be amazing. (I've used it as a filling for a lightish chocolate cake, 3 layer. Oh man, now I want it.)
l0ud_m0uth414 8th-Feb-2013 11:43 pm (UTC)
I've made this espresso buttercream before, with good results: http://www.browneyedbaker.com/2010/08/13/mocha-cupcakes-with-espresso-buttercream-frosting/
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