Chocolate Cake Roll with Kahlua Buttercream Frosting

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Everyone loves cake… or everyone should love cake because it is so delicious. This cake takes LESS than 15 minutes to bake, which means you can whip it up at any ol’ time and it shouldn’t take too long at all! The cake recipe and rolling instructions were from here, but, rather than using a light cream filling, I decided to go all out with my favourite Kahlua Buttercream Frosting that I use for filling cupcakes, etc. It is DELICIOUS. The cake is flourless and very easy to make, but you will massacre a tea towel in the process (it’s worth it).

Ingredients (cake):

  • 1 cup semisweet chocolate chips
  • 3 tablespoons strong coffee (this is KEY for flavour and moistness)
  • 6 large eggs, at room temperature, separated
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder

Ingredients (icing):

  • 1 cup salted butter, softened
  • 4 tablespoons coffee cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons Kahlua
  • ~4-5 cups icing sugar

Directions:

  1. Preheat oven to 350 F and prep 10 x 15″ shallow pan (like a cookie sheet pan) by cutting a piece of parchment to fit, leaving an extra 1 inch to hang over each of the short ends of the pan. Put the parchment into the bottom of the pan and spray with oil.¬†
  2. Melt chocolate and coffee together in a microwaveable bowl or on the stove and set aside to cool slightly.
  3. Separate the eggs- save the larger mixing bowl for the egg yolks and use a medium sized bowl for whites.
  4. Beat the egg yolks until pale yellow in colour. Add in sugar and continue to beat for another minute or so.
  5. Add chocolate mixture into egg yolks and gently mix until well combined.
  6. With a clean mixer, move over to the bowl of egg whites. Beat the egg whites with the salt until they hold stiff peaks. This will take a good few minutes on high speed.
  7. Gently fold the egg whites into the chocolate-yolk mixture, adding in 1/4 of the whites at the time. Only mix as much as necessary.
  8. Pour the batter into the prepared pan. The original recipe said to bake for 15 minutes, but mine only took about 7-8 minutes. Keep a close watch- when a toothpick in the centre comes out clean, the cake is done. Beware of over baking, which will result in a dry cake that will crack when rolled.
  9. When the cake is done baking, quickly get a damp tea towel. Place the tea towel over a large cooling board and flip the cake from the pan to the tea towel covered board and lay flat (try not to burn yourself here like I did, it can be tricky!). Peel the parchment off the top of the cake.
  10. Sprinkle the cocoa powder evenly over the cake. Using the tea towel, roll the cake from short end to short end and let the cake cool completely in the roll-shape.
  11. While the cake is cooling, prepare the frosting: Beat the butter until creamy. Add in the sugar, vanilla, almond extract, cream and Kahlua and continue to beat until well mixed. Slowly add in icing sugar one cup at a time until you have a good frosting consistency.
  12. When the cake is cooled, unroll it, spread the frosting layer on the top of the cake evenly, and re-roll the cake. Store in the fridge and ice the top of the roll too if you’re feeling fancy!
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