Espresso Chocolate Cream Cake Roll rich, dark chocolate cream rolled inside a light coffee sponge cake. Mocha flavor in every bite.
This Month our Baking Bloggers group stepped up to the challenge:
Bake your best Filled Cakes: Buche de Noel, Tortes, Chocolate rolls, a cake with filling of some type.
I love filled cakes. Most any kind of filling works for me. Grape jelly or strawberry jam inside a tightly rolled sponge cake. Fluffy vanilla cream in a dark chocolate roll or traditional cream cheese in a pumpkin roll are on my list.
Then there is Espresso Chocolate Cream Cake Roll. Smooth and creamy chocolate made with a cooked custard.
It’s like having your coffee and cake in one bite. Okay you can still have your cup or two of coffee. I’ll even join you!
Here’s a few tips for getting that perfect roll:
- Grease your jelly roll pan bottom. Fit a sheet of parchment on top. Grease and flour the paper and sides of the pan
- Don’t over bake. Dry sponge cake cracks and a hard texture does not roll. Trust me, no amount of filling will make it moist again.
- Loosen the cake around the edges. Let the cake cool slightly, remove the paper then dust with powdered sugar, cocoa or a mixture of the two before placing a clean linen towel on top. Leave 1 1/2 to 2 inches of towel hang off the pan. This will make that curl which makes a tight rolled cake.
- Roll the towel up with the cake and let it set at room temperature 20 to 30 minutes.
- Leave about a 1/2-inch of exposed cake on all sides. That space is your buffer in case the filling oozes a bit. When cake is cold and set cut the ends off.
Espresso Chocolate Cream Cake Roll
Espresso Chocolate Cream Cake Roll
Ingredients
- cake
- 3 eggs
- 1 cup sugar
- 5 Tablespoons black coffee
- 2 teaspoons vanilla
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- chocolate cream filling
- 1/2 cup sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1 cup cream
- 2 squares 100% cacao chocolate
- 4 egg yolks
- 1 teaspoon vanilla
- Instructions
- filling
- Place sugar, chocolate, cornstarch, salt and cream in a double boiler. Bring to a boil stirring constantly.
- In a separate bowl, whisk together yolks and vanilla.
- add a bit of choc mix into eggs and temper. Add warm egg mix the batter bowl. Whisk constantly and cook until thickened. Chill.
- Cake
- Grease and flour a jelly roll pan.
- Beat eggs on medium speed until thick and lemony colored.
- Gradually add the sugar.
- Mix in coffee and vanilla.
- Add flour, baking powder and salt.
- Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
- Loosen the cake around the edges. Let the cake cool slightly, remove the paper then dust with powdered sugar, cocoa or a mixture of the two before placing a clean linen towel on top. Leave 1 1/2 to 2 inches of towel hang off the pan. This will make that curl which makes a tight rolled cake.
- Roll the towel up with the cake and let it set at room temperature 20 to 30 minutes.
- Flip.Spread filling.
- Leave about a 1/2-inch of exposed cake on all sides. That space is your buffer in case the filling oozes a bit. When cake is cold and set cut the ends off.
Instructions
- Place sugar, chocolate, cornstarch, salt and cream in a double boiler. Bring to a boil stirring constantly.
- In a separate bowl, whisk together yolks and vanilla.
- add a bit of choc mix into eggs and temper. Add warm egg mix the batter bowl. Whisk constantly and cook until thickened. Chill.
- Grease and flour a jelly roll pan.
- Beat eggs on medium speed until thick and lemony colored.
- Gradually add the sugar.
- Mix in coffee and vanilla.
- Add flour, baking powder and salt.
- Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
- Loosen the cake around the edges. Let the cake cool slightly, remove the paper then dust with powdered sugar, cocoa or a mixture of the two before placing a clean linen towel on top. Leave 1 1/2 to 2 inches of towel hang off the pan. This will make that curl which makes a tight rolled cake.
- .Roll the towel up with the cake and let it set at room temperature 20 to 30 minutes.
- Unroll. Spread filling.
- Leave about a 1/2-inch of cake exposed on all sides. That space is your buffer in case the filling oozes a bit. When cake is cold and set cut the ends off.
- Roll without the towel cool then refrigerate.
filling
Cake
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Enjoy all these filled cakes from the Baking Bloggers!
- Bûche de Noël by Palatable Pastime
- Chocolate Cherry Jelly Roll by A Day in the Life on the Farm
- Chocolate Mint Torte by Karen’s Kitchen Stories
- Easy Plum Cake by Sneha’s Recipe
- Espresso Chocolate Cream Cake Roll by Cindy’s Recipes and Writings
- Triple Layer Chocolate Mousse Cake by Hardly A Goddess
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