Chocolate Espresso Roll

Sweet and decadent are two words to describe this yummy creation!

If you're a fan of rich chocolate desserts and love the deep, aromatic flavor of espresso, this chocolate roll cake is for you! It's a show-stopping dessert that's surprisingly easy to make and combines the bold taste of espresso with the smoothness of chocolate cream. Here's how to whip up this delightful treat. 

How to Make a Chocolate Roll Cake with Espresso: A Perfectly Decadent Dessert 

For the Cake: 

3/4 cup all-purpose flour 

1/4 cup unsweetened cocoa powder 

1 tsp baking powder 

1/4 tsp salt 

4 large eggs, separated 

1/2 cup granulated sugar (divided into two portions) 

2 tbsp espresso or strong brewed coffee (cooled) 

1/2 tsp vanilla extract 

For the Filling: 

1 cup heavy whipping cream 

1/4 cup powdered sugar 

2 tbsp espresso or coffee liqueur 

1/2 tsp vanilla extract 

1/4 cup finely chopped dark chocolate (optional, for added texture) 

For the Ganache Topping: (optional)

1 cup heavy cream 

1 cup semi-sweet chocolate chips 

1 tsp espresso powder 

Instructions 

Step 1: Prepare the Cake Batter 

1. Preheat your oven to 350°F (175°C). Line a jelly roll pan (15x10 inches) with parchment paper and lightly grease it. 

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. 

3. In a large mixing bowl, beat the egg yolks and half the sugar until pale and creamy. Stir in the cooled espresso and vanilla extract. 

4. In a separate clean bowl, beat the egg whites with the remaining sugar until stiff peaks form. 

5. Gently fold the dry ingredients into the yolk mixture, then fold in the beaten egg whites in three additions, being careful not to deflate the batter.

Step 2: Bake the Cake 

1. Spread the batter evenly into the prepared jelly roll pan. 

2. Bake for 10-12 minutes, or until the cake springs back when lightly touched. 

3. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake (with the towel) into a log shape. Let it cool completely

. 

Step 3: Prepare the Filling

1. In a large bowl, whip the heavy cream, powdered sugar, espresso, and vanilla extract until stiff peaks form. 

2. Gently fold in the chopped dark chocolate if using.

Step 4: Assemble the Cake

1. Unroll the cooled cake carefully. Spread the filling evenly over the surface, leaving a 1/2-inch border around the edges. 

2. Re-roll the cake without the towel, making sure the seam is on the bottom. 

Step 5: Make the Ganache. (Optional)

1. Heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour it over the chocolate chips and espresso powder in a bowl. 

2. Let sit for 2 minutes, then stir until smooth and glossy.

Step 6: Decorate and Serve 

1. Place the cake roll on a serving platter and pour the ganache over it, smoothing it out with a spatula. 

2. Let the ganache set for about 15 minutes before slicing. 

3. Garnish with chocolate shavings, powdered sugar, or espresso beans for an extra touch. 

Tips for Success 

Roll the cake while warm: Rolling it with a towel while still warm prevents cracks. 

Use strong espresso: The bolder the espresso, the richer the flavor. 

Chill before serving: For clean slices and better flavor, 

refrigerate the cake for at least 30 minutes before serving. 

This chocolate roll cake with espresso is an indulgent dessert perfect for special occasions or a treat-yourself day. The combination of soft sponge, creamy filling, and espresso- infused chocolate makes it irresistible. Give it a try and wow your family and friends!