Name: Irish Coffee Chocolate Cake Roll Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Irish
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 any fun green sprinkles) for serving, if desired

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Introduction

This Irish Coffee Chocolate Cake Roll combines the rich flavors of chocolate, espresso, and a hint of Irish whiskey for a truly decadent dessert. Light and fluffy chocolate cake is filled with a creamy coffee-infused filling, then topped with a luscious frosting and festive sprinkles. It’s perfect for celebrations or any time you want a special treat with a boozy twist.

A small rolled chocolate cake with an inner swirl of light brown chocolate cream and a dark brown cake layer, covered in soft, creamy chocolate frosting spread unevenly over the whole roll. The top and sides are decorated with small, bright green sprinkles scattered loosely. The cake sits on a white plate with a gentle fluted edge, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: 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, then line it with parchment paper and spray again. Set aside.
Step 2: Beat the egg whites in a large bowl until soft peaks form. Gradually add 1/4 cup of sugar, two tablespoons at a time, beating until stiff peaks form.
Step 3: In a separate bowl, beat the egg yolks until smooth. Add the remaining sugar in two-tablespoon increments, beating until the mixture is thick and pale yellow, about 4 minutes on medium speed. Stir in the cocoa powder, vanilla extract, espresso powder, and salt until smooth.
Step 4: Gently fold the egg yolk mixture into the beaten egg whites, being careful to maintain the airiness. Spread the batter evenly in the prepared pan.
Step 5: Bake for 15 minutes, or until the cake springs back when lightly pressed with your fingertip. Remove from oven and run a knife around the edges.
Step 6: Immediately invert the cake onto a clean dish towel lightly dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the long side, roll the cake and towel up together. Cool on a wire rack, seam-side down, for 30 minutes.
Step 7: To make 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, then beat until stiff peaks form. Cover and refrigerate for 30 minutes.
Step 8: Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a 1-inch border around the edges. Roll the cake back up without the towel, placing it seam-side down on a serving plate.
Step 9: For the frosting, combine granulated sugar and evaporated milk in a saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 6 minutes, stirring occasionally.
Step 10: Remove from heat and stir in chopped chocolate, butter, Irish whiskey, and espresso powder until melted and smooth. Chill in the refrigerator until the frosting is thick and cool, about 45 minutes to 1 hour.
Step 11: Beat the cooled frosting in a stand mixer fitted with a paddle attachment until spreadable. Frost the cake roll evenly and decorate with sprinkles if desired. Serve and enjoy.

Tips & Variations

Use fresh espresso powder for a stronger coffee flavor or substitute with instant coffee granules.
For a non-alcoholic version, replace Irish whiskey with a teaspoon of vanilla extract or coffee liqueur flavoring.
Dust the finished cake lightly with extra powdered sugar for an elegant finish instead of sprinkles.
Let the cake roll rest overnight in the refrigerator for the flavors to meld beautifully before serving.

Storage

Store the Irish Coffee Chocolate Cake Roll covered in the refrigerator for up to 3 days. Keep it in an airtight container or wrap tightly in plastic wrap to maintain moisture. To serve, let it sit at room temperature for 10–15 minutes to soften the frosting slightly. This cake is best enjoyed fresh but can be frozen wrapped tightly for up to 2 weeks; thaw overnight in the refrigerator before serving.

How to Serve

Two slices of chocolate roll cake lie side by side on a white plate. Each slice has a rough-textured dark brown outer layer of chocolate sponge cake, rolled tightly to reveal a creamy light brown filling inside that looks smooth and soft. Small green sprinkles are scattered on top of the chocolate coating and around the plate. In the background, there is a second white plate slightly out of focus and two gold forks resting just behind the slices. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, you can assemble the cake roll up to a day ahead. Keep it refrigerated and covered to maintain freshness. Allow it to warm slightly before serving for the best texture and flavor.

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

If you don’t have espresso powder, instant coffee granules work well as a substitute. Use the same amount called for in the recipe to maintain the coffee flavor in the cake and filling.