Irish Coffee Chocolate Cake Roll Recipe

Introduction

This Irish Coffee Chocolate Cake Roll is a decadent treat combining rich chocolate with a hint of espresso and Irish whiskey. Its light cocoa sponge paired with creamy filling and luscious frosting makes it a showstopper perfect for any special occasion.

Ingredients

• 6 eggs, separated and at room temperature
• 3/4 cup granulated sugar, divided
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon espresso powder
• 1/4 teaspoon salt
• Powdered sugar (for dusting)
• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons Irish whiskey
• 2 tablespoons espresso powder
• 1 1/4 cups granulated sugar
• 1 cup evaporated milk
• 5 ounces unsweetened chocolate, finely chopped
• 1/2 cup unsalted butter
• 1 tablespoon Irish whiskey
• 4 teaspoons espresso powder
• Shamrock sprinkles or other green sprinkles for serving (optional)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Spray a 15 1/2- by 10 1/2- by 1-inch jelly roll pan generously with cooking spray. Line the pan with parchment paper and spray again. Set aside.
2. Step 2: In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup sugar in 2 tablespoon increments, beating until stiff peaks form.
3. Step 3: In a separate bowl, beat the egg yolks until smooth. Gradually add the remaining sugar in 2 tablespoon increments and beat on medium speed for about 4 minutes until thick and light yellow.
4. Step 4: Stir in the cocoa powder, vanilla extract, espresso powder, and salt into the yolk mixture until smooth.
5. Step 5: Gently fold the yolk mixture into the beaten egg whites, taking care not to deflate the batter. Spread evenly in the prepared pan.
6. Step 6: Bake for 15 minutes, or until the cake springs back when lightly pressed.
7. Step 7: Remove from oven and run a knife around the edges. Carefully invert the cake onto a clean dish towel dusted with powdered sugar. Peel off the parchment paper.
8. Step 8: Starting from the long side, roll the cake with the towel inside. Cool on a wire rack, seam-side down, for 30 minutes.
9. Step 9: For the filling, whip the heavy cream in a medium bowl until it begins to thicken. Add powdered sugar, cocoa powder, Irish whiskey, and espresso powder. Beat until stiff peaks form. Cover and chill for 30 minutes.
10. Step 10: Unroll the cooled cake and spread the filling evenly over the surface, leaving a 1-inch margin all around.
11. Step 11: Carefully roll the cake back up (without the towel) and place seam-side down on a serving plate.
12. Step 12: To make the frosting, combine granulated sugar and evaporated milk in a saucepan. Bring to a boil over medium-high heat, stirring constantly.
13. Step 13: Reduce heat and simmer, stirring occasionally, for 6 minutes. Remove from heat and stir in chopped chocolate, butter, Irish whiskey, and espresso powder until smooth.
14. Step 14: Chill the frosting in the refrigerator until it thickens significantly, about 45 minutes to 1 hour.
15. Step 15: Beat the chilled frosting in a stand mixer with a paddle attachment until spreadable.
16. Step 16: Frost the cake roll and decorate with shamrock or green sprinkles if desired. Serve and enjoy.

Tips & Variations

• Use freshly brewed espresso powder for a more intense coffee flavor.
• For a non-alcoholic version, replace Irish whiskey with an equal amount of strong brewed coffee or milk.
• Dust the cake generously with powdered sugar before rolling to prevent sticking.
• Chill the frosting well to make spreading easier and achieve a smoother finish.

Storage

Store the cake roll covered in the refrigerator for up to 3 days. Allow it to come to room temperature for about 20 minutes before serving for optimal flavor and texture. Enjoy leftovers within this time to keep the cream filling fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, you can assemble the cake roll a day in advance and refrigerate it. Just apply the frosting right before serving for the freshest look and taste.

What can I use if I don’t have espresso powder?

If you don’t have espresso powder, instant coffee granules can be used as a substitute, though the flavor may be slightly less intense. Use the same amount called for in the recipe.

Irish Coffee Chocolate Cake Roll Recipe

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★★★★★

5 from 69 reviews

This Irish Coffee Chocolate Cake Roll is a decadent and elegant dessert combining rich chocolate sponge cake with a luscious Irish coffee-flavored cream filling and a silky chocolate frosting. The cake is light and airy, rolled perfectly to hold a whipped cream filling infused with Irish whiskey and espresso powder, then frosted with a smooth chocolate ganache accented by more Irish whiskey and espresso. Perfect for celebrations or an indulgent treat with a coffee kick.

• Author: Sienna
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Cake

• 6 eggs, separated and at room temperature
• 3/4 cup granulated sugar, divided
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon espresso powder
• 1/4 teaspoon salt
• Powdered sugar, for dusting

Filling

• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons Irish whiskey
• 2 tablespoons espresso powder

Frosting

• 1 1/4 cups granulated sugar
• 1 cup evaporated milk
• 5 ounces unsweetened chocolate, finely chopped
• 1/2 cup unsalted butter
• 1 tablespoon Irish whiskey
• 4 teaspoons espresso powder
• Shamrock sprinkles (or any fun green sprinkles) for serving, if desired

Instructions

1. Prepare the Cake Batter: Preheat the oven to 375°F (190°C). Generously spray a 15 1/2- by 10 1/2- by 1-inch jelly roll pan with cooking spray. Line the pan with parchment paper and spray again for easy release. In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup sugar, 2 tablespoons at a time, continuing to beat until stiff peaks form. In a separate bowl, beat the egg yolks until smooth. Add the remaining sugar gradually, beating on medium speed for about 4 minutes until thick and pale yellow. Stir in cocoa powder, vanilla extract, espresso powder, and salt until fully combined.
2. Combine and Bake the Cake: Gently fold the egg yolk mixture into the egg whites until just blended, taking care to maintain the batter’s airiness. Evenly spread the batter in the prepared jelly roll pan. Bake for 15 minutes, or until the cake springs back lightly when pressed with a fingertip.
3. Roll the Cake: Remove the cake from the oven and immediately run a knife around the edges to loosen. Invert the cake onto a clean kitchen towel lightly dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the long side, roll the cake and towel together loosely to prevent cracking. Allow to cool on a wire rack, seam side down, for 30 minutes.
4. Prepare the Filling: Whip the heavy cream in a medium bowl until it begins to thicken. Add the powdered sugar, cocoa powder, Irish whiskey, and espresso powder, beating until stiff peaks form. Cover and refrigerate for 30 minutes to firm up.
5. Fill the Cake Roll: Gently unroll the cooled cake and spread the filling evenly over the surface, leaving a 1-inch border around the edges. Carefully roll the cake back up without the towel, sealing the seam underneath. Place the roll seam-side down on a serving plate.
6. Make the Frosting: Combine granulated sugar and evaporated milk in a saucepan over medium-high heat. Bring to a boil, stirring constantly, then reduce heat and simmer for 6 minutes, stirring occasionally. Remove from heat and immediately stir in the chopped unsweetened chocolate, butter, Irish whiskey, and espresso powder until melted and smooth.
7. Cool and Frost the Cake: Chill the frosting mixture in the refrigerator for 45 minutes to 1 hour until it’s cool and thickened. Using a stand mixer fitted with a paddle attachment, beat the frosting until spreadable. Frost the cake roll evenly and decorate with shamrock or green sprinkles if desired. Slice and serve.

Notes

• Be sure to roll the cake while it’s still warm to prevent cracks.
• Use high-quality cocoa powder and chocolate for best flavor.
• Allow the frosting to chill properly before beating for the best texture.
• The cake can be made a day ahead and stored covered in the refrigerator.
• For a non-alcoholic version, omit the Irish whiskey and replace espresso powder with an equivalent amount of instant coffee powder.

Keywords: Irish coffee cake roll, chocolate roll cake, Irish whiskey dessert, chocolate cream roll, holiday dessert