Chocolate Mocha Hurricane Swiss Roll

This Hurricane Roll not only it has this amazing hurricane effect it is also a delightful treat, composed by a tender and moist layer of sponge filled with apricot jam and chocolate coffee ganache. The white chocolate and coffee shards bring a bit of texture and create an irresistible dessert.
To print the recipe check the full recipe on my blog:
Makes about 8-10 servings
Sponge Cake
4 eggs, separated
2 tbsp (30g) sugar for yolks
1 tsp (5g) vanilla extract
1/4 cup (50g) caster sugar for whites
1/2 cup (65g) all purpose flour
1/4 tsp (1g) salt
3 tbsp (45g) vegetable oil (flavorless)
1/4 cup (60ml) milk
1 1/2 tbsp (12g) unsweetened cocoa powder
2 tsp (2g) instant coffee powder
2 tbsp (30ml) hot milk
For filling
3 tbsp (60g) apricot jam
Mocha Chocolate Ganache
3.5 oz (100g) semisweet chocolate
3.5 fl oz (100ml) whipping cream
2 tsp (2g) instant coffee powder
Chocolate shards, optional
1.5 oz (45g) white chocolate
0.5 oz (15g) white chocolate, for tempering
instant coffee powder, for dusting
Background music:
BakerSt_by_Duffmusiq_Artlist
Break_by_KOLA_Artlist
SideRoadInstrumentalVersion_by_JennyPenkin_Artlist
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