Coffee Roulade Recipe
Chocolate cake roll with a sweet coffee flavored cream, topped with a chocolate drizzle.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 10 servings
- 6 large eggs
- 1 cup granulated sugar
- 1 1/4 cup all-purpose flour
- 3 Tbsp cocoa powder
- 1 tsp baking powder
- 8 oz cream cheese, room temp
- 3/4 cup powdered sugar
- 2 Tbsp instant coffee
- 1 tsp hot water
- 8 oz cool whip, thawed
- 1/2 cup orange juice
- 1 tsp cocoa powder, for dusting, optional
- 1/2 cup chopped chocolate, optional
Preheat oven to 355°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 10-12 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 12-14 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.
Calories: 376kcal | Carbohydrates: 56g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 126mg | Sodium: 130mg | Potassium: 269mg | Fiber: 1g | Sugar: 38g | Vitamin A: 510IU | Vitamin C: 6.2mg | Calcium: 92mg | Iron: 1.9mg