If I had to choose only one ingredient to make desserts with for the rest of my life – I would probably choose coffee. Aside from the fact that I really like coffee and consider myself a bit of a coffee addict (I drink 2-3 cups of coffee every day), this is definitely one of the most versatile ingredients you can use in desserts. The combination of bitter coffee and sweets creates desserts I often find really hard to resist.
This coffee cake roll is a perfect example for a dessert I simply can’t stop eating. A coffee cake roll sounded like a good idea to me in the first place, and the more I thought about it, the recipe was creating in my imagination. A rich, aromatic coffee cake roll filled with coffee and white chocolate whipped cream topped with dark chocolate frosting and roasted hazelnuts. This cake roll is very impressive, great for hosting and tastes so good you simply have to try it!
As one who usually takes only one or two bites of dessert (I prefer “real food” over sweets), I simply couldn’t stop eating this cake roll – it’s just so good and quite addictive, for that matter. If you like the combination of coffee and nuts – you’ll want to try this recipe – trust me! It’s simple and easy to prepare and there is also a small bonus: cake roll is the kind of cake that tastes good after “sitting” a few hours in the fridge, so you can definitely prepare it a day or two in advance. This will make the cake roll soft, moist, tasty and just SO GOOD. Coffee lovers – this dessert is for you 🙂
Photo: Natalie Levin
Hazelnuts Coffee Cake Roll
For the coffee cake roll:
- 3 large eggs
- 100 grams (1/2 cup) sugar
- Pinch of salt
- 30 ml. (2 tbsp.) vegetable oil
- 30 ml. (2 tbsp.) espresso ((drink, not powder))
- 100 grams (3/4 cup) all-purpose flour
- 25 grams (1/4 cup) almond meal
- ½ tsp. baking powder
For coffee and white chocolate whipped cream:
- 180 ml. (3/4 cup) whipping cream (very cold)
- 2 tbsp. (20 grams) instant vanilla pudding powder
- 100 grams white chocolate
- 30 ml. (2 tbsp.) espresso ((drink, not powder))
For chocolate coating and decoration:
- 125 ml. (1/2 cup) whipping cream
- 100 grams dark chocolate
- 100 grams roasted hazelnuts (coarsely chopped)
- Coffee cake roll: preheat the oven to 170c degrees and place baking paper on a baking tray. Grease the baking paper with a little oil or butter.
- In a bowl of an electric stand mixer, place eggs, sugar and salt, and beat at high speed for 4-5 minutes or until you get a whipped, creamy and bright mixture.
- Lower the mixer speed and add in the oil and espresso while stirring slowly.
- Add flour, almond meal and baking powder, and gently fold until you get a uniform mixture.
- Pour the batter into the pan and straighten the top.
- Bake the cake roll for 6-10 minutes or until golden, set, and springy to the touch.
- Cool completely at room temperature.
- Coffee and white chocolate whipped cream: in a mixer bowl whip cream and instant pudding until you get a very firm whipped cream.
- In a separate bowl, melt chocolate and espresso until the chocolate is completely melted and the mixture is uniform.
- 10. Add 2-3 tablespoons of whipped cream into the melted chocolate and mix well until combined.
- 11. Add the chocolate mixture to the rest of the whipped cream and fold gently until you get a uniform cream.
- 12. Pour the cream over the cake and roll tightly to a cake roll shape.
- 13. Cool the roll for about an hour in the freezer for stabilization and meanwhile prepare the coating.
- 14. Coating: in a small bowl, put cream and chocolate and dissolve together in a microwave or over double boiler until everything is melted and the mixture is uniform.
- 15. Gently pour the coating over the cake roll and allow it to drizzle on the sides. Garnish with roasted hazelnuts and serve.
- Keep the cake roll in a closed container in the refrigerator for 4-5 days.
- You can use flavored espresso to diversify the flavors of the cake.
- You can use any other nut you like instead of hazelnuts.
- You can make the cake 1-2 days in advance and keep it in the fridge until serving.
Photo: Natalie Levin