Simple recipes have the biggest success among pastry shop clients! Easily recognizable taste and texture catch the eye and invite you to taste it. Meet our recipe of Coffee roll cake and feel the attractive power of basic and easy-to-make pastries!
Preparation time - 15 hours Active time - 4 hours 18 minutes Сalories - 311 calories per 100 g
Get lots of satisfaction from making a charming coffee rolls recipe and be ready to get all the compliments from family and friends!
Brand chef of KICA Academy Aleksandr Trofimenkov made the Coffee roll cake recipe with the thought of an elegant, yet simple coffee-chocolate treat. Using only basic tools and ingredients you will make an exceptional dessert with an attractive spiral putter in the cut and an extra tender texture combination.
The first step in preparing a Coffee Swiss roll recipe is to make an airy and flavorful Chantilly cream, which we will use for assembling and decorating the roll cake. This basic recipe could be used in any other cakes and pastries, both as a filling and decoration. Feel free to infuse it with any other flavor and create a new unique delicacy.
Then we will make a sponge cake with chocolate flavor. Coffee and chocolate are a perfect match that brings lots of delicious satisfaction. This recipe of chocolate sponge cake for rolling will definitely go into your recipe collection.
When the sponge chocolate cake will be ready we will roll it perfectly with chantilly cream and get an even and neat spiral pattern. After that, the cake will stabilize in the fridge for 1 hour, while you could take a rest with a cup of coffee.
A final touch of our Сoffee roll recipe is the decoration of the cake with dark chocolate cremeux and Chantilly cream. The rhythmically piped creamy domes will create a beautiful and tender look that catches the eye and seduces you to taste the cake.
Let's go to the Coffee Roll Cake recipe!
3 g of powdered gelatin 200 Bloom
18 g of cold water
Total weight: 21 g
Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.
Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.
Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.
Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can be weighed and worked with more conveniently. The ratio of gelatin to water should always be 1:6 (one part of gelatin and six parts of water).
You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP: If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as required.
CHANTILLY CREAM WITH MASCARPONE AND COFFEE
100 g of whipping cream 35% (1)
25 g of sugar
17 g of gelatin mass
55 g of mascarpone
140 g of whipping cream 35% (2)
25 g of liqueur Kahlua
25 g of coffee beans
Extra milk to balance the amount of liquid
27% 7% 5% 15% 39% 7% 7%
Total weight: 362 g
Add whipping cream (1) and coffee beans in the saucepan. Warm until about 80 °C / 176 °F, cover with cling film and leave to infuse for 30 minutes at room temperature.
Then strain the whipping cream to remove coffee beans. Weigh the cream and restore the initial weight of 100 g by adding some milk to it.
Mix the coffee-infused cream, sugar and gelatin mass in the saucepan. Heat everything until the sugar has dissolved and the gelatin has melted.
Pour the mixture into a measuring cup, add the mascarpone and liqueur. Process everything with a hand blender until smooth.
Add cold whipping cream (2) and mix it in with the hand blender.
Transfer the Chantilly cream to a clean bowl, cover it with cling film touching the surface and put it in the fridge for 6 hours minimum, better overnight.
DARK CHOCOLATE AND COFFEE CRÉMEUX
63 g of milk 2.5%
63 g of whipping cream 35%
17 g of sugar
25 g of egg yolks
75 g of dark chocolate 72%
8 g of coffee beans
Extra milk to balance the amount of liquid
26% 26% 8% 10% 30% 3%
Total weight: 243 g
Coarsely grind the coffee beans and mix them with the milk and the whipping cream in a saucepan. Bring the mixture to a boil, then cover it with cling film and leave to infuse for 30 minutes.
Strain the cream, weigh it and restore the initial weight of 126 g by adding some milk.
Transfer the coffee-flavored cream back into the saucepan, add the sugar and egg yolks, and mix well with a whisk. Return the mixture to the stove and, constantly stirring, bring it to 82-85 °C / 180-185 °F.
Place the chocolate in a measuring cup, pour the custard on top, and process everything with a hand blender until an emulsion is formed. Cover it with cling film in contact and leave the crémeux in the fridge for 6 hours minimum, better overnight.
CHOCOLATE CHOUX PASTRY SPONGE
65 g of milk 2.5%
13 g of butter 82%
40 g of dark chocolate 80%
52 g of all-purpose flour
6.5 g of cocoa powder
72 g of egg yolks
45 g of whole eggs
110 g of egg whites
52 g of sugar
13% 5% 7% 20% 14% 14% 9% 21% 10%
Total weight: 456 g
Put the milk and butter in a saucepan and heat until the butter has melted. Then bring the mixture to a boil.
Meanwhile, mix sifted flour and cocoa powder together with a whisk.
Remove the milk mixture from the heat, add dry ingredients all at once and quickly stir with a spatula until smooth.
Transfer the choux paste to a mixer bowl fitted with the paddle attachment and add the dark chocolate, melted to about 40-45 °C / 104-113 °F. Mix everything on low speed and start adding the egg yolks and whole eggs in small portions, mixing very well each time. Set the batter aside.
Mix room temperature egg whites with the sugar in the mixer bowl. Whip on medium speed with a whisk attachment until a "bird's beak" texture is obtained.
Add about one third of the meringue to the chocolate batter and mix well with a spatula. Then carefully fold in the rest of the meringue.
Spread the sponge batter evenly over a silicone mat measuring 35x35x1 cm with an offset spatula. Bake in the oven, preheated to 160 °C / 320 °F, for 10-12 minutes. The finished sponge should spring back when pressed.
Take the sponge out of the oven and immediately cover it with a parchment paper sheet. Flip it over and let it cool down at room temperature, then put the sponge in the fridge, without removing the parchment paper, for at least 6 hours.
Peel off the silicone mat, flip the sponge over and remove the parchment paper sheet. Remove the skin on top of the sponge with a knife.
Stabilized Chantilly cream with mascarpone and coffee
Baked chocolate choux pastry sponge
Transfer the Chantilly cream to the mixer bowl and whip it on medium speed with a whisk attachment for a few minutes until it increases in volume. Put the cream into a piping bag fitted with a round tip measuring 15 mm in diameter.
Apply around 200 g of whipped Chantilly cream to the surface of the sponge and spread it evenly with an offset spatula.
Gently roll the cake, using the parchment paper to lift and guide the cake into an even roll, pressing well after each movement. Make sure the seam is underneath the roll cake.
Slightly flip the baking paper over, and using the ruler, push it underneath the roll while pulling the longer end of the parchment paper towards yourself. This will help you to ensure the cake is rolled tightly and evenly.
Place the roll with the seam downwards on the baking tray and put it in the fridge for 1 hour (or freeze it immediately if desired).
DECORATING THE ROLL CAKE
Chilled assembled roll cake
Leftover whipped Chantilly cream with mascarpone and coffee
Stabilized dark chocolate and coffee crémeux
Coffee beans (Sufficient quantity)
Trim the edges of the roll cake with a serrated knife and transfer it onto a cake board.
Stir the chocolate crémeux with a spatula and transfer it to a piping bag fitted with an Open French Star tip measuring 15 mm in diameter. Pipe the domes of the chocolate crémeux on top of the cake.
Transfer the leftover Chantilly cream to a piping bag fitted with an Open French Star tip measuring 15 mm in diameter and pipe it between the chocolate crémeux domes.
Place a few coffee beans on top of the Chantilly cream.
Place the roll cake in the fridge for 10-15 minutes to stabilize. Then either serve it as it is or cut it into individual portions.
The questions, that could be appeared during the preparation process:
Yes, you can. You can use classic custard cream to make a chocolate sponge cake with custard filling, however, it isn't stable enough to pipe it as a decoration.
Custard cream is a component of cremeux, so we could say that it is a kind of chocolate custard with an extra smooth and pliable texture.
Chocolate will make a texture denser and less flexible, so we don't recommend adding it.
Yes, for sure! Replace cocoa powder with regular flour.
Learn all about roll cake assembling and receive a beautiful foolproof recipe from KICA Academy! If you are looking for some new inspiring pastry ideas, Coffee Roll cake is worth your interest!