Coffee Dark Chocolate Roulade | How to make Coffee Dark Chocolate Roulade

By Deeba Rajpal  |  30th Jul 2015  |  
4 from 1 review Rate It!
  • Photo of Coffee Dark Chocolate Roulade by Deeba Rajpal at BetterButter
Coffee Dark Chocolate Rouladeby Deeba Rajpal
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Video for key ingredients

  • Homemade Ganache

About Coffee Dark Chocolate Roulade Recipe

A quick Coffee Dark Chocolate Roulade that comes together with minimal fuss. If you like love coffee, then this is for you. Paired with a dark chocolate ganache, flavoured with a hint of Kahlua, dressed up with doodles, what’s not to love about it!??...

Coffee Dark Chocolate Roulade

Ingredients to make Coffee Dark Chocolate Roulade

  • Coffee Roulade:-3 eggs
  • 1/2 cup brown sugar
  • 1/2 cup – 1 tbsp plain flour
  • 1 tsp pure vanilla extract
  • 1tbsp instant coffee
  • Coffee Syrup:-1/4 cup water
  • 25g brown sugar
  • 1 tsp instant coffee
  • 1tsp Kahlua {optional}
  • Filling/Chocolate Ganache:-120g dark chocolate
  • 100g single cream
  • 1 tbsp Kahlua {optional}
  • Icing sugar for sifting

How to make Coffee Dark Chocolate Roulade

  1. Preheat the oven to 190C. Line a jelly roll/swiss roll pan with baking parchment.
  2. In a large bowl, using an electric beater, whisk the eggs and brown sugar until tripled in volume and light and mousse like, about 8 minutes.
  3. Add the coffee and vanilla extract, and mix well.
  4. Sift the flour over the bowl, and gently fold in making sure you don’t release the beaten in air.
  5. Turn batter into prepared tray, smooth top and bake for approx 20- 25 minutes until light golden and firm to touch. Keep an eye during the last 5 minutes.
  6. Lay a kitchen towel flat on the counter and sift over with powdered sugar. Turn the baked cake onto it, and gently peel off the parchment. Sift over with icing sugar, cover with sheet of parchment and roll gently into a tight roll, using the kitchen towel to guide you. Leave to cool completely.
  7. For Coffee Syrup:-Place all ingredients in a pan and simmer until the sugar dissolves. Cool and stir in the Kahlua if using. Keep aside.
  8. For Filling/Chocolate Ganache:- Place the chocolate and cream in a heatproof bowl. Heat until the chocolate is 3/4 done in the microwave, one minute at a time, or over a double boiler. Whisk until smooth. Add the Kahlua if using, whisk again. Cool completely. Reserve 2 tbsp in a piping bag if you wish to decorate the outside.
  9. Assemble:- Gently unroll the cake,remove parchment, paint over with syrup, and then spread the chocolate ganache all over it. Roll back gently but firmly, wrap in cling wrap and allow to chill seam down for an hour or two {or overnight} to allow the flavours to develop.
  10. Unwrap and place on serving platter. Pipe a design over the roll if desired, slice and serve.

Reviews for Coffee Dark Chocolate Roulade (1)

Sujata Limbu4 years ago

could this look any more tempting! looks absolutely stunning.