Chocolate-Espresso Roulade

READY IN: 50mins




  • Cake: Heat oven to 400 degrees.
  • Line a 15 1/2-10 1/2-inch jelly roll pan with nonstick foil.
  • Combine cake flour, cocoa powder, baking powder and salt in a small bowl.
  • In a large bowl, beat egg whites with a handheld mixer on medium high speed until foamy.
  • Gradually beat in 1/2 cup of the sugar until incorporated.
  • Continue to beat on high speed just until stiff yet billowy peaks form.
  • Using same beaters, beat egg yolks in a large bowl with the remaining 1/4 cup sugar, coffee powder and vanilla until thickened, about 3 minutes.
  • At low speed, beat in flour mixture until blended; stir one quarter of the beaten whites into mixture to loosen.
  • Fold in remaining whites until incorporated.
  • Spread in prepared pan; smooth the top.
  • Bake 12 minutes or until top puffs up and springs back when gently pressed.
  • Let cool 2 minutes on wire rack.
  • Meanwhile, dust a clean towel (slightly larger than cake) with an even layer of confectioners' sugar.
  • Invert cake onto towel.
  • Remove pan; peel off foil.
  • Starting from a short end, roll up cake tightly in towel; place seam side down on a wire rack to cool completely.
  • For filling, beat filling ingredients in a large bowl until stiff peaks form.
  • Unroll cake; spread evenly with filling, leaving 1/2-inch plain cake at long sides of cake.
  • Roll up cake; place seam side down on cutting board.
  • With a serrated knife, trim both ends of cake roll.
  • Place roll on wire rack; cover with plastic wrap and chill 1 hour in refrigerator.
  • For glaze, combine ingredients in a small saucepan over low heat until chocolate is melted and glaze is shiny and smooth.
  • Place cake on wire rack over waxed paper.
  • Pour glaze along top of cake roll, spreading glaze along sides and cut faces, to cover.
  • Garnish top of cake with chocolate shavings, if desired.
  • Chill cake until glaze is set.
  • Cake can be refrigerated up to 6 hours before serving.