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Irish Coffee Chocolate Cake Roll Recipe

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★★★★★

4.7 from 128 reviews

This Irish Coffee Chocolate Cake Roll is a decadent dessert combining rich chocolate, espresso, and Irish whiskey flavors. A light and airy chocolate sponge cake is rolled with a luscious whipped cream filling infused with Irish whiskey and espresso, then topped with a velvety chocolate frosting and festive shamrock sprinkles. Perfect for celebrations or cozy gatherings, this roll cake balances indulgence with a sophisticated 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 Cake: Preheat 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 it with parchment paper, then spray the paper as well. Set aside.
  2. Beat Egg Whites: In a large mixing bowl, beat the egg whites until soft peaks form. Gradually beat in 1/4 cup of sugar, two tablespoons at a time, until glossy and stiff peaks are achieved.
  3. Prepare Egg Yolk Mixture: In a separate bowl, beat the egg yolks until smooth. Gradually add the remaining 1/2 cup sugar (divided as 2 tablespoons at a time), beating until the mixture is thick and light yellow, about 4 minutes at medium speed. Stir in the cocoa powder, vanilla extract, espresso powder, and salt until fully combined and smooth.
  4. Combine and Bake: Gently fold the egg yolk mixture into the egg whites until well incorporated. Spread the batter evenly in the prepared pan. Bake for 15 minutes, or until the cake springs back lightly when pressed with a fingertip.
  5. Roll Cake: Remove the cake from the oven and run a knife around the edges to loosen it. Immediately 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 tightly. Place seam side down on a wire rack and let it cool for 30 minutes.
  6. Prepare Filling: In a medium mixing bowl, whip the heavy cream until it begins to thicken. Add powdered sugar, cocoa powder, Irish whiskey, and espresso powder, then beat until stiff peaks form. Cover and chill for 30 minutes.
  7. Fill Cake: Unroll the cooled cake carefully, removing the towel. Spread the filling evenly over the surface, leaving a 1-inch margin around the edges. Reroll the cake without the towel and place seam side down on a serving plate.
  8. Make Frosting: Combine the 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. Remove from heat and stir in chopped unsweetened chocolate, butter, Irish whiskey, and espresso powder until smooth and fully melted.
  9. Chill and Finish Frosting: Refrigerate the frosting until it cools and thickens significantly, about 45 minutes to 1 hour. Beat it in a stand mixer fitted with a paddle attachment until it becomes spreadable.
  10. Frost and Decorate: Spread the frosting evenly over the rolled cake. Decorate with shamrock or green sprinkles if desired. Slice and serve.

Notes

  • Be sure eggs are at room temperature to achieve better volume when beating.
  • When folding the egg yolk mixture into the whites, do so gently to keep the batter light and airy.
  • The cake should be rolled while still warm to prevent cracking.
  • Chill the frosting well to achieve the right spreading consistency.
  • Use good quality espresso powder for the best coffee flavor.
  • This cake is best served the same day but can be refrigerated for up to 2 days. Bring to room temperature before serving.

Keywords: Irish coffee cake roll, chocolate cake roll, rolled cake, espresso chocolate dessert, Irish whiskey dessert

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