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)
50g cocoa powder
For the filling
3 tbsp icing sugar
2tsp instant coffee
3 tsp caster sugar
For the glaze
2 tsp instant coffee
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.
- 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