The Ultimate Coffee Chocolate Roll Cake

by Feli Chic'Cuisine

Discover a delightful twist on the classic roll cake with the rich flavors of coffee and chocolate. This Coffee Chocolate Roll Cake is a celebration of contrasting textures and flavors, making it the perfect treat for your next gathering or a special coffee break at home.

Imagine a dessert that marries the boldness of freshly brewed coffee with the indulgence of rich chocolate - all wrapped up in a light, airy roll cake. Perfect for those moments when you crave a sophisticated dessert with a caffeine kick!

What Makes This Recipe Special?

Perfect Balance of Flavors: The cake itself is delicately flavored with cocoa, while the coffee syrup infuses it with a sophisticated aroma. This blend of bitter and sweet is truly unique.

Light and Fluffy Texture: By carefully folding in whipped egg whites, the cake achieves a spongy texture that’s ideal for rolling. Each bite is airy and melts in your mouth.

Customizable Filling: Whether you’re a chocolate purist or prefer a hint of creaminess, the filling can be adjusted. Add your favorite nutty crunch or extra chocolate drizzle to make it your own.

If you enjoyed this, you may love: Mocha Chocolate Cupcakes

Mocha Chocolate Cupcakes @Feli Chic'Cuisine

Why You’ll Love This Cake

This Coffee Chocolate Roll Cake is the perfect dessert for anyone who loves the rich, bold flavors of coffee paired with the indulgent sweetness of chocolate.

✔ Beginner-friendly – Even if you’ve never made a roll cake, this recipe is easy to follow!

✔ It’s light yet decadent, elegant yet easy to make, and guaranteed to impress your family and friends.

✔ Whether you’re serving it at a dinner party or enjoying it with a cup of coffee on a lazy afternoon, this roll cake is sure to delight.

Variations & Substitutions

✔ Make it a Mocha Roll Cake: Replace half of the cocoa powder with instant coffee for an even stronger mocha flavor.

✔ Lighter Version: Swap the whipped cream for Greek yogurt sweetened with honey.

✔ Nutty Twist: Sprinkle chopped hazelnuts inside the filling for a Ferrero Rocher-style treat!

More Recipes You’ll Love

Easy Classic Chocolate Brownies – Rich, fudgy brownies infused with bold espresso flavor.

Biscuit Chocolate Glaze Salami Cake – Another chocolatey cake that’s easy to make.

Mocha Chocolate Cupcakes – If you love coffee desserts, this is a must-try!

Tips to make a Roll Cake

Room temperature eggs: Ensure your eggs are at room temperature for the best results when whipping.

Don’t overbake: The biscuit should be just set and springy to the touch. Overbaking can make it dry and difficult to roll.

Roll while warm: Rolling the cake while it’s still warm helps prevent cracking. If it does crack slightly, don’t worry—the cream filling will cover it up!

Chill the cream: If the coffee cream is too soft, refrigerate it for 10-15 minutes before spreading.

Get creative with decorations: Feel free to customize the toppings with your favorite nuts, chocolate, or even a drizzle of caramel.

Step-by-Step Instructions 👩‍🍳

Prepare the Cake Batter

✔ Preheat your oven to 350°F (175°C). Line a 27 x 27 cm (10½ x 10½ inch) square baking sheet.

✔ Dissolve 2 Tbsp instant coffee powder in 2 Tbsp hot water. Set aside to cool.

✔ Beat 3 egg yolks with 40g sugar until pale and fluffy. Gradually fold in 50g flour until combined.

✔ In a separate bowl, beat 3 egg whites with 10g sugar until soft peaks form. Add cooled coffee and beat until thick and fluffy.

✔ Gently fold ⅓ of the egg whites into the yolk mixture to loosen. Fold in the remaining egg whites in two batches, being careful not to deflate the batter.

Bake the Cake

✔ Spread the batter evenly into the prepared pan and bake for 12–15 minutes, or until the top springs back when lightly touched.

✔ While the cake is baking, prepare a clean kitchen towel and dust it lightly with powdered sugar.

✔ Once the cake is out of the oven, immediately invert it onto the towel, peel off the parchment paper, and roll it up with the towel while warm. This helps prevent cracks later.

Prepare the Coffee Cream:

✔ Mix coffee: In a small bowl, combine 1 Tbsp instant coffee powder and 1 Tbsp coffee liqueur. Set aside.

✔ Whip cream: In a mixing bowl, beat 200 ml whipping cream and 2 Tbsp sugar until soft peaks form. Add the coffee mixture and beat until thick and fluffy.

Assemble the Roll:

✔ Carefully unroll the cooled cake. Spread half of the coffee cream evenly over the surface, leaving a 1 cm border on all sides. Roll the cake back up, using the parchment paper to help you. Wrap the roll in parchment and refrigerate for at least 1 hour to set.

✔ Decorate: Once chilled, spread the remaining coffee cream over the top and sides of the roll. Scatter flaked almonds over the top and decorate with dark chocolate shavings or curls.

This Coffee Chocolate Roll Cake is the perfect dessert for anyone who loves the rich, bold flavors of coffee paired with the indulgent sweetness of chocolate. It’s light yet decadent, elegant yet easy to make, and guaranteed to impress your family and friends. Whether you’re serving it at a dinner party or enjoying it with a cup of coffee on a lazy afternoon, this roll cake is sure to delight.

The Ultimate Coffee

Chocolate Roll Cake

The coffee flavor in the sponge is just perfect -not too strong, but enough to give it a lovely depth. The coffee cream is rich and velvety, and the almonds and chocolate on top add such a nice crunch.

Prep time: 30 min Cook time: 10 min

Total time: 41 min Serves: 8

Ingredients

For the Biscuit

50g plain flour
50g caster sugar, divided (40g + 10g)
3 eggs, separated
2 Tbsp instant coffee powder
2 Tbsp hot water

For the Coffee Cream

200 ml whipping cream
2 Tbsp caster sugar
1 Tbsp instant coffee powder
1 Tbsp coffee liqueur

To Decorate

flaked almonds
dark chocolate

Method

Prepare the Biscuit:

1. Preheat the oven to 180°C (350°F). Butter and line a 27 x 27 cm (10½ x 10½ inch) square baking sheet with parchment paper.

2. Dissolve the coffee: In a small bowl, mix the instant coffee powder with hot water until dissolved. Set aside to cool.

3. Beat the yolks: In a large mixing bowl, beat the egg yolks with 40g of sugar until pale and fluffy. Gradually fold in the flour until well combined.

4. Beat the egg whites: In a separate bowl, beat the egg whites with the remaining 10g of sugar until soft peaks form. Add the cooled coffee mixture and continue beating until thick and fluffy.

5. Combine the mixtures: Gently fold one-third of the egg whites into the yolk mixture to loosen it. Carefully fold in the remaining egg whites in two batches, being careful not to deflate the batter.

6. Bake: Pour the batter into the prepared pan and level the surface with a spatula. Bake for 10 minutes, or until the top is golden. Be careful not to overbake, as this will make the cake difficult to roll.

7. Roll the cake: Place a large sheet of parchment paper on a work surface and dust it with powdered sugar. Invert the warm cake onto the paper, peel off the top layer of parchment, and roll the cake from the narrow side. Let it cool completely.

Prepare the Coffee Cream:

8. Mix the coffee: In a small bowl, combine the instant coffee powder and coffee liqueur. Set aside.

9. Whip the cream: In a mixing bowl, beat the whipping cream and sugar until soft peaks form. Add the coffee mixture and continue beating until thick and fluffy.

Assemble the Roll:

11. Fill the cake: Carefully unroll the cooled cake. Spread half of the coffee cream evenly over the surface, leaving a 1 cm border on all sides. Roll the cake back up, using the parchment paper to help you. Wrap the roll in parchment and refrigerate for at least 1 hour to set.

12. Decorate: Once chilled, spread the remaining coffee cream over the top and sides of the roll. Scatter flaked almonds over the top and decorate with dark chocolate shavings or curls.