A super soft roll that takes zero effort! This cake is made from a soft chocolate genoise sponge that is filled with coffee chantilly. Enjoy!
Fast Facts!
Contains flour(gluten)
Beginner baking level
Soft
Fluffy
Chocolate and Coffee Roll Cake Recipe:
-makes one 9-inch long roll(serves a crowd!)-
30 min prep time
15 min cook time
2 hrs+ chill tme
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Cake batter:
53g cake flour
7g dutch cocoa
80g sugar
20g butter, melted
35g milk
4 eggs
10g honey
Cream:
300g cream
30g sugar
3 tspn instant coffee powder
Decoration:
100g cream
10g sugar
thyme
blueberries
Melt milk and butter in the microwave 30 sec. Let cool.
Over a steaming water bath, beat the eggs, sugar, and honey until it reaches 38-40 C.
Beat with an electric whisk off heat, 5-8 min, until very thick ribbons flow off the whisk. The mixture should've doubled in size and lightened in color.
Sift in flour and cocoa. Fold. Add milk mixture. Fold.
Pour into a 9.5 by 14.5 inch sheet pan. Spread out with a spatula and tap on the counter.
Bake at 350F for 15 min.
Let cool on a wire rack. If not using immediately, wrap up with clingfilm.
Whip cream, sugar, and coffee until firm peaks are formed.
Place the sheet of cake on a piece of parchment, face up. Cut the end of the cake off at an angle. Spread cream evenly along the cake. Roll the cake, using the parchment to guide. Place in the refrigerator, wrapped, for 2+ hrs.
Decorate with cream, herbs, and berries.
Enjoy!
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