Direct from my family archives to your kitchen: this Chocolate Espresso Roll is a timeless classic. A light, coffee-infused chocolate sponge cake is filled with a sweet coffee cream, making it an ideal dessert for anyone who loves both chocolate and coffee.
When I think of family celebrations from my childhood, this cake and my sweet dad come to mind. In my family it’s fondly called “Bob’s Favourite Chocolate Espresso Roll” because he adored it. This recipe comes from my mother, who taught me so much about cooking.
What is a Chocolate Roll?
A chocolate roll is essentially a Swiss roll or jelly roll: a thin sponge cake baked on a sheet pan, then spread with cream, jam, or icing and rolled into a spiral. When sliced, the roll shows a beautiful swirl that makes it look elegant and impressive, while remaining surprisingly simple to prepare.
How to Make Chocolate Espresso Roll Cake
You might think rolling a cake sounds tricky, but it’s very achievable. Follow these basic steps and the full recipe below, and you’ll have a beautiful roll to slice and serve.
- Bake the cake: Use the sponge instructions below—this specific cake is designed to be thin and flexible so it can be rolled without cracking.
- Make the filling: While the cake bakes, prepare the coffee cream filling. Taste as you go, but try to leave enough for the roll!
- Roll the cake: As soon as the cake comes from the oven, loosen the edges and invert it onto a clean dish towel that’s been generously dusted with icing sugar. Peel off the parchment, then roll the cake up in the towel starting from the short end. Let it cool fully while rolled; this helps it hold shape.
- Fill and re-roll: When cool, carefully unroll the cake and spread about two-thirds of the coffee cream filling across the surface. Re-roll the cake with the filling inside, then spread the remaining filling over the outside, leaving the ends exposed.
- Chill and slice: Chill the assembled roll until ready to serve. Chilling helps the flavors meld and makes slicing neater.
Make-Ahead Tips
This roll is an excellent make-ahead dessert. You can assemble it and refrigerate it for a day in advance—loosely cover it with plastic wrap if storing longer than a couple of hours. Refrigerating for an hour or two before serving improves texture and flavor.
- Easy tiramisu
- No-bake cheesecake
- Café au lait cheesecake
- Old-fashioned brownies
Chocolate Espresso Roll
Chocolate Espresso Roll
From my family archives: a classic Chocolate Espresso Roll with a coffee-infused chocolate sponge and a sweet coffee cream filling. Best made an hour or two ahead and chilled before serving. Instant espresso works well if you don’t have an espresso machine.
Dessert
Chocolate, Espresso roll, Swiss Roll
Ingredients
For the Chocolate Espresso Cake
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 eggs
- 1 cup sugar
- 1/3 cup cold espresso
- 1 teaspoon vanilla
- Icing sugar, for dusting
- Shaved milk chocolateoptional
Coffee Cream Filling
- 1/4 cup cold espresso
- 2 cups heavy cream(33–35%)
- 1 teaspoon vanilla
- 1 cup icing sugar
Instructions
Make the Cake
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Preheat the oven to 375°F (190°C). Spray a 10×15″ sheet pan with cooking spray, line with parchment paper, and spray the parchment as well.
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Lay a clean dish towel on the counter and dust it very generously with icing sugar.
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Sift the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
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In a large bowl, beat the eggs with an electric mixer until thick and creamy. Gradually add the sugar, beating until the mixture is very thick. Slowly add the vanilla and cold espresso, mix to combine, then fold in the flour mixture until incorporated.
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Spread the batter evenly in the prepared sheet pan and bake for about 12 minutes, or until the center springs back when lightly pressed.
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Remove the cake from the oven, loosen the edges, and invert the pan onto the prepared dish towel. Peel off the parchment paper and roll the cake up tightly in the towel. Allow it to cool completely at room temperature while rolled.
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While the cake cools, prepare the coffee cream filling.
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When the cake is cool, unroll it carefully and spread about two-thirds of the filling evenly across the surface. Re-roll the cake, transfer to a serving platter, and spread the remaining filling on the outside, leaving the ends exposed. Finish with shaved chocolate or a dusting of cocoa powder if you like. Chill until serving; loosely cover if storing in the refrigerator for more than two hours.
Make the Coffee Cream Filling
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Combine the heavy cream, cold espresso, and icing sugar in a bowl. Beat on high speed until stiff peaks form. Chill until ready to use.
