Coffee Roulade Recipe
Chocolate cake roll with a sweet coffee flavored cream, topped with a chocolate drizzle.
Servings: ten servings
Ingredients
Roulade-
- six large eggs
- one cup granulated sugar
- 1 1/4 cup all-purpose flour, measured then sifted
- three Tbsp cocoa powder
- one tsp baking powder
Coffee Cream-
- eight oz cream cheese, room temp
- 3/4 cup powdered sugar
- two Tbsp instant coffee
- one tsp hot water
- eight oz cool whip, thawed
- half cup orange juice
- one tsp cocoa powder, for dusting, optional
- half cup chopped chocolate, optional
Instructions
Cake Roulade:
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Preheat oven to three hundred fifty five°F. Line baking sheet with parchment paper. Spray with baking spray and lightly dust with flour. Set aside
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In a large bowl, add eggs and sugar. Beat on high speed for ten to eleven minutes or until the mixture has tripled in size.
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In a small bowl, combine cocoa, flour and baking powder. Gently fold the flour mixture into the egg mixture with a spatula. (Beat with a mixing spoon on low speed for a few seconds, just to make sure flour is well incorporated. Don't overbeat or mixture will flatten.)
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Pour batter into the baking sheet. Bake eleven to fourteen minutes.
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Once baked, let cool about a minute. With a sharp knife, release edges of cake from baking sheet.
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Roll cake into a roulade. Set aside to completely cool.
Cream-
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Add cream cheese and powdered sugar to a bowl. In a small measuring cup add the instant coffee and pour the hot water over it.
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Combine coffee and hot water, mix vigorously until coffee dissolves.
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Add the cool whip and mix. Refrigerate cream until ready to use.
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Unroll the cake and brush with orange juice.
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Generously cover with cream.
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Roll the cakes back up into a roulade. Cover tops and sides of both cakes with the remaining cream.
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Dust roll with cocoa, optional.
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Drizzle with melted chocolate, if desired.
