Thursday, 21 March 2013

Chocolate & Coffee Roulade

My home-time holiday in Clare continues and I am thoroughly enjoying waking naturally, making my day up as I go along and enjoying a glass of wine with my lunch if I please. It's the little things in life! As my parents headed off this morning, I was left home alone which gave me plenty of time to cook up a storm, blast the radio and bake and dance like a lunatic. The first bake of the day was this beautiful chocolate and coffee roulade. Light and airy chocolate cake, filled with coffee cream and topped with an indulgent coffee glaze...incredible! By 12 O'Clock the kitchen was littered with cakes and I was faced with the age old problem of who I could find to eat them all!

Chocolate & Coffee Roulade

For the roulade
6 large eggs (separated)
125g sugar
50g cocoa powder

For the filling
250ml cream
3 tbsp icing sugar
2tsp instant coffee
20g butter
3 tsp caster sugar

For the glaze
2 tsp instant coffee
30g butter
4 tbsp water
180g icing sugar

1. Preheat the oven to 160C (fan oven). Beat the egg yolks and sugar together in a large bowl 
    until light and fluffy.  Next sift the cocoa powder and fold in.
2. In a separate bowl, whisk the egg whites until they form stiff peaks. Fold in the egg yolks a 
    little at a time. Spoon the mixture into a lined 12x8 inch swiss roll tin. Place in the oven and 
    cook for 20 minutes or until the cake springs back when touched. 
3. For the filling melt the better and mix with the sugar and coffee until well combined. Next add 
    the cream and icing sugar and whip until the mixture forms soft peaks.
4. For the glaze place the butter, coffee and water into a heatproof bowl set over a pan of 
    boiling water. Heat gently until the butter melts. Remove the bowl from the heat and stir in the 
    icing sugar, mixing until smooth.
5. Place a sheet of baking parchment longer than the cake on the counter and  sprinkle with 
     cocoa powder. To assemble, turn the baked roulade out onto the sheet and remove the 
     baking parchment from the base of the cooked cake. Spread the cream filling onto the 
     roulade and then using the sheet of parchment paper, roll the roulade away from you into a 
6. Smear the coffee glaze all over the top of the roulade and place in the fridge to allow to set.
    Sprinkle with cocoa powder and serve.

E-D's Notes
- This roulade should be kept in the fridge when storing as it is filled with cream. 
- This cake is perfect for dinner parties and is light and airy which will leave your guests asking  
   for more.


  1. Hi! I found on Let's Get Social Sunday. This looks fantastic! And I love that it has an authentic homemade look. Yum!

    1. Hi Paula, thanks so much for your kind words! And thanks so much for stopping by! Look forward to reading through your blog!!!


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