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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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/irish-coffee-chocolate-cake-roll-recipe/