Chocolate Cream Roll

Leticia asked me to post this recipe, and I’m finally getting around to it. Since seeing it on the November 1979 cover of Family Circle Magazine, it’s been a birthday request every year by me and my sisters, and subsequently, by several of our children!

Can’t touch this masterpiece of rich chocolate with hints of coffee in each layer!

CHOCOLATE CREAM ROLL

Grease a 15x10x1 inch jelly roll pan (rectangular cookie sheet with sides). Spray the bottom and sides of the pan with cooking spray. Line the bottom but not the sides with wax paper. I press the paper into the bottom of the pan so the cooking spray will cover the bottom of the wax paper completely. Then I lift the wax paper and turn it over, placing it again in the pan. Voila! The wax paper is oiled also.

FOR THE CAKE:

Into a bowl sift:

  • 1 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt

Beat 3 eggs in a medium bowl with electric mixer until thick and creamy. Gradually add 1 cup sugar, beating constantly until the mixture is very thick. Stir in 1/3 cup cold brewed coffee and 1 tsp vanilla.

Fold in flour mixture. Spread batter evenly in prepared pan.

Bake in a moderate oven…375 degrees F…for 12 minutes or until the center springs back when lightly pressed.

Loosen cake around edges of the pan with a knife. Invert the pan onto a clean dishtowel (not terry) dusted with powdered sugar. Peel off wax paper.

Trim 1/4 inch from each of the 4 edges for easier rolling. Starting at the short end, roll up cake and towel together. Place sealed side down on wire rack. Cool completely.

When cake is cool, unroll carefully. Spread evenly with coffee cream filling (recipe follows). To start rerolling, lift cake with end of towel and roll carefully. Place the rolled cake seam side down on serving dish.

Spread outside of roll evenly with chocolate satin frosting (recipe follows).

Sprinkle with shaved chocolate if desired. Refrigerate until ready to serve.

COFFEE CREAM FILLING

Dissolve 2 tsp instant coffee powder in 1/2 cup heavy cream. Add 1 cup heavy cream and 1/2 cup powdered sugar in a medium sized bowl. Beat with electric mixer until stiff.

CHOCOLATE SATIN FROSTING

Melt 6 oz semi-sweet chocolate pieces and 1/4 cup strong-brewed coffee in the top of a double boiler over hot (not boiling) water. (If you don’t have a double boiler, do what I do, use a metal or glass bowl nested in a larger pan. You just don’t want the bowl resting on the bottom of the pan–it needs to “float” a bit in the water).

In a small mixing bowl with an electric mixer, beat 1 cup softened butter. Stir in cooled chocolate mixture.

Bring 3/4 cup of light corn syrup to a boil in a small saucepan. Continue heating about 2 minutes or until syrup spins a 2 inch thread. (this simply means when stirring with a wooden spoon, lift it dripping up into the air and when a 2 inch drip of corn syrup hangs down without dropping into the pot, you’re ready!) ;O)

Beat 4 egg YOLKS until very thick. Gradually add corn syrup, mixing constantly. (This part can be tricky, trying to keep the syrup from solidifying in the yolks). Cool.

Combine cooled chocolate and egg mixtures. Beat well. Chill if necessary until thick enough to spread.

Shave chocolate on top if desired. Refrigerate until ready to serve.