1. Line one piece 12″x16″x1″ baking tray with parchment paper. Pre-heat oven to 350F/175C.

2. Sift all dry ingredients and set aside.

3. Combine all liquid ingredients in a mixing bowl with paddle attachment. Mix at low speed until all ingredients are blended.

4. In a bowl with wire whisk attachment, beat eggs and sugar and mix for 1 minute at low speed.

5. Increase to medium speed and continue mixing for 3-4 more minutes until soft peaks form.

6. Decrease to low speed and fold dry ingredients for 8-10 seconds or until incorporated (don’t over mix).

7. Gradually add liquid ingredients and fold. (Do not over mix.)

8. Pour the batter unto the prepared pan.

9. Bake for 12-15 minutes, or until an inserted cake tester comes out clean.

10. Let the cake stand for 5-10 minutes before placing it on a cooling rack. Peel off the liner once the cake is cool.

11. Spread mocha buttercream on top of the sponge then roll the cake. Place the rolled cake on a cake tray or plate.

12. Apply the rest of the mocha buttercream on the surface of the cake. Design your cake as desired. Use chocolate flakes or chocolate sprinkles.

Buttercream:

1. Combine the warm evaporated milk, coffee and cocoa powder and mix well.

2. Place the butter in a bowl and cream the butter using a paddle attachment. Once creamed, add the icing sugar. Continue mixing till the icing sugar is dissolved and smooth.

3. Gradually add the liquid mixture and continue to mix on a low speed till the frosting is smooth.