This Irish coffee chocolate cake roll is super chocolatey with hints of whiskey and espresso in the background. It’s a great grown-up dessert for St. Patrick’s Day, or even just a regular old Tuesday.
What the French toast???
Am I really posting a St. Patrick’s Day recipe already? I am, I am!!!
This cake is so freaking good I couldn’t wait until the actual holiday is near. I just had to share it NOWNOWNOW. So you can make one immediately and another one (or 12) in a couple of weeks. (I’m so bossy.)
I first made this chocolate cake roll (minus the whiskey and espresso powder) for Christmas about 10 years ago. I remember it as a dessert with a filling so creamy, a cake so perfectly light and soft, and a frosting so thick and fudgy, that I was sure I was romanticizing it. It couldn’t possibly be as mind-blowingly divine as I remembered.
(See those ragged edges? Just go ahead and trim them. I don’t know why I didn’t. . .)
But anyway. . .my memory is pretty dang accurate as it turns out. Basically I’m lucky I had anything to fill or frost the cake with. Because it’s all perfect and I kept tasting, and tasting, and tasting. And then having one last taste five or six times. Know what I mean?
Actually, this cake roll is more than perfect now; adding booze took a yummy dessert to the over-the-top delicious creation that I was hoping for but wasn’t sure would meet my expectations.
Not to overstate things (because I’m sooooo not an exaggerator) but my Irish coffee chocolate cake roll met and exceeded my every hope and dream for it. The whiskey adds just a little bite to the filling, and the espresso powder makes the chocolate flavor even deeper. The entire thing is just sheer heaven. Fluffy, melt-in-your-mouth, decadent heaven. Heaven can be decadent. Right?
It’s takes some time and several bowls to whip up but it’s worth every second you’ll spend in the kitchen. You can definitely omit the whiskey if that’s not your thing—or if you’re serving it to children. The filling doesn’t get heated so no alcohol is cooked out. You can add a couple teaspoons of vanilla instead. Or even rum! (And then it’s still boozy—and not kid-friendly.)
The cake is SUPER delicate, so be careful when you’re rolling it up. It might want to crack a little bit but that’s totally fine. That’s why frosting was invented.
Please make yourself one of these gorgeous cake rolls sometime in the next few weeks. And if you do, DEFINITELY take pictures and share on instagram–I’d LOVE to see. Tag your pictures #itsybitsykitchen so I don’t miss them.
Sending you thoughts of love and chocolate cake on this Thursday. Happy almost-weekend! I hope you have exciting plans :).
Irish coffee chocolate cake rolls for life!
- 6 eggs, separated and at room temperature
- 3/4 cup granulated sugar, divided
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- powdered sugar
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons Irish whiskey
- 2 tablespoons espresso powder
- 1 1/4 cups granulated sugar
- 1 cup evaporated milk
- 5 ounces unsweetened chocolate, finely chopped
- 1/2 cup unsalted butter
- 1 tablespoon Irish whiskey
- 4 teaspoons espresso powder
- shamrock sprinkles (or any fun green sprinkles) for serving, if desired
- Preheat oven to 375 degrees. Spray a 15 1/2- by 10 1/2- by 1-inch jelly roll pan generously with cooking spray. Line with parchment paper, then spray again. Set aside.
- Beat the egg whites in a large mixing bowl until they form soft peaks. Beat in 1/4 cup of sugar 2 tablespoons at a time.
- In a separate bowl, beat egg yolks until smooth. Beat in remaining sugar 2 tablespoons at a time until mixture becomes very thick and light yellow, about 4 minutes on medium speed. Add cocoa, vanilla, espresso powder, and salt and stir until smooth. Fold egg yolk mixture into egg whites and spread evenly in prepared pan. Bake for 15 minutes, until cake springs back when pressed lightly with your fingertip.
- Remove from oven and run a knife around the edge of the pan. Gently invert cake onto a clean dish towel lightly dusted with powdered sugar. Carefully lift pan and remove paper. Starting with the long side of the cake, roll cake and towel up together. Cool on a wire rack, seam-side down, for 30 minutes.
- Whip cream in a medium mixing bowl until it starts to thicken. Add remaining ingredients and beat until the cream holds stiff peaks. Cover and chill for 30 minutes.
- Unroll cake and spread filling evenly over the surface, leaving a 1-inch margin all the way around. Again starting from the long side, roll cake up (without the towel) and place seam-side down on a serving plate.
- Combine sugar and evaporated milk in a saucepan and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, stirring occasionally, for 6 minutes. Add chocolate, butter, whiskey, and espresso powder. Stir until chocolate and butter are fully melted and mixture is smooth. Chill in refrigerator until frosting is cool and thickened significantly, 45 minutes to an hour. Beat in a stand mixer fitted with the paddle attachment until it becomes spreadable. Frost cake and decorate with sprinkles, if desired. Serve and enjoy.