Coffee Roulade Recipe
Chocolate cake roll with a sweet coffee flavored cream, topped with a chocolate drizzle.
Servings: ten servings
- 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
- 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
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
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.
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.)
Pour batter into the baking sheet. Bake eleven to fourteen minutes.
Once baked, let cool about a minute. With a sharp knife, release edges of cake from baking sheet.
Roll cake into a roulade. Set aside to completely cool.
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.
Combine coffee and hot water, mix vigorously until coffee dissolves.
Add the cool whip and mix. Refrigerate cream until ready to use.
Unroll the cake and brush with orange juice.
Generously cover with cream.
Roll the cakes back up into a roulade. Cover tops and sides of both cakes with the remaining cream.
Dust roll with cocoa, optional.
Drizzle with melted chocolate, if desired.