Espresso Chocolate Cream Cake Roll #BakingBloggers

Espresso Chocolate Cream Cake Roll rich, dark chocolate cream rolled inside a light coffee sponge cake. Mocha flavor in every bite.

Espresso Chocolate Cream Filled Cake

Espresso Chocolate Cream Filled Cake Roll

This Month our Baking Bloggers group stepped up to the challenge:
Bake your best Filled Cakes: Buche de Noel, Tortes, Chocolate rolls, a cake with filling of some type.
I love filled cakes. Most any kind of filling works for me. Grape jelly or strawberry jam inside a tightly rolled sponge cake. Fluffy vanilla cream in a dark chocolate roll or traditional cream cheese in a pumpkin roll are on my list.
Then there is Espresso Chocolate Cream Cake Roll. Smooth and creamy chocolate made with a cooked custard.
It’s like having your coffee and cake in one bite. Okay you can still have your cup or two of coffee. I’ll even join you!

Here’s a few tips for getting that perfect roll:

Grease your jelly roll pan bottom. Fit a sheet of parchment on top. Grease and flour the paper and sides of the pan
Don’t over bake. Dry sponge cake cracks and a hard texture does not roll. Trust me, no amount of filling will make it moist again.
Loosen the cake around the edges. Let the cake cool slightly, remove the paper then dust with powdered sugar, cocoa or a mixture of the two before placing a clean linen towel on top. Leave 1 1/2 to 2 inches of towel hang off the pan. This will make that curl which makes a tight rolled cake.
Roll the towel up with the cake and let it set at room temperature 20 to 30 minutes.
Leave about a 1/2-inch of exposed cake on all sides. That space is your buffer in case the filling oozes a bit. When cake is cold and set cut the ends off.

Espresso Chocolate Cream Cake Roll

Yum

Espresso Chocolate Cream Cake Roll

Yield: 10 to 12 slices

Serving Size: 1 slice

Ingredients

cake
3 eggs
1 cup sugar
5 Tablespoons black coffee
2 teaspoons vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
chocolate cream filling
1/2 cup sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1 cup cream
2 squares 100% cacao chocolate
4 egg yolks
1 teaspoon vanilla
Instructions
filling
Place sugar, chocolate, cornstarch, salt and cream in a double boiler. Bring to a boil stirring constantly.
In a separate bowl, whisk together yolks and vanilla.
add a bit of choc mix into eggs and temper. Add warm egg mix the batter bowl. Whisk constantly and cook until thickened. Chill.
Cake
Grease and flour a jelly roll pan.
Beat eggs on medium speed until thick and lemony colored.
Gradually add the sugar.
Mix in coffee and vanilla.
Add flour, baking powder and salt.
Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
Loosen the cake around the edges. Let the cake cool slightly, remove the paper then dust with powdered sugar, cocoa or a mixture of the two before placing a clean linen towel on top. Leave 1 1/2 to 2 inches of towel hang off the pan. This will make that curl which makes a tight rolled cake.
Roll the towel up with the cake and let it set at room temperature 20 to 30 minutes.
Flip.Spread filling.
Leave about a 1/2-inch of exposed cake on all sides. That space is your buffer in case the filling oozes a bit. When cake is cold and set cut the ends off.

Instructions

filling

Place sugar, chocolate, cornstarch, salt and cream in a double boiler. Bring to a boil stirring constantly.
In a separate bowl, whisk together yolks and vanilla.
add a bit of choc mix into eggs and temper. Add warm egg mix the batter bowl. Whisk constantly and cook until thickened. Chill.

Cake

Grease and flour a jelly roll pan.
Beat eggs on medium speed until thick and lemony colored.
Gradually add the sugar.
Mix in coffee and vanilla.
Add flour, baking powder and salt.
Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
Loosen the cake around the edges. Let the cake cool slightly, remove the paper then dust with powdered sugar, cocoa or a mixture of the two before placing a clean linen towel on top. Leave 1 1/2 to 2 inches of towel hang off the pan. This will make that curl which makes a tight rolled cake.
.Roll the towel up with the cake and let it set at room temperature 20 to 30 minutes.
Unroll. Spread filling.
Leave about a 1/2-inch of cake exposed on all sides. That space is your buffer in case the filling oozes a bit. When cake is cold and set cut the ends off.
Roll without the towel cool then refrigerate.

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