Salted Chocolate-Coffee Cake Roll Recipe

Salted Chocolate-Coffee Cake Roll

• Level: Intermediate
• Yield: Serves 8 to 10
• Total Time: 2 hours
• Active Time: 1 hour 30 minutes
• Nutritional Information Per Serving (1 of 10 servings): Calories 506, Total Fat 31 g, Saturated Fat 14 g, Carbohydrates 54 g, Dietary Fiber 2 g, Sugar 42 g, Protein 8 g, Cholesterol 158 mg, Sodium 336 mg

This sophisticated mocha-inspired dessert is made of a soft, moist chocolate cake rolled with a creamy coffee-hazelnut buttercream. It can be prepared a day ahead and kept chilled, often tasting richer the next day.

Ingredients for the Cake

• Cooking spray
• 6 large eggs, separated, at room temperature
• 1/4 teaspoon cream of tartar
• 1 cup sugar
• 1/3 cup milk
• 1/4 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 teaspoons instant espresso powder
• 1/2 teaspoon kosher salt
• 3/4 cup all-purpose flour
• 1/3 cup unsweetened Dutch-process cocoa powder, plus extra for dusting
• 1/2 teaspoon baking powder

For the Filling

• 3 large egg whites
• 3/4 cup sugar
• 1/2 teaspoon kosher salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, slightly softened
• 4 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water, cooled
• 1/2 teaspoon hazelnut extract

For the Topping

• 4 ounces bittersweet chocolate, chopped
• 1/3 cup heavy cream
• 1/4 cup chocolate-covered espresso beans, roughly chopped
• 1/4 teaspoon flaky salt

Special equipment: Stand mixer

Instructions

1. Prepare the cake: Heat the oven to 375F and lightly oil an 11-by-17-inch rimmed baking sheet. Line it with parchment paper and spray the paper as well.
2. Using a stand mixer with a whisk attachment, beat egg whites and cream of tartar on medium speed until soft peaks form (approximately 1 1/2 minutes). While mixing, slowly add half of the sugar (1/2 cup) one tablespoon at a time. Increase to medium-high speed and continue beating until stiff peaks form, about 1 minute.
3. In a separate large bowl, whisk together egg yolks, the remaining sugar (1/2 cup), milk, vegetable oil, vanilla extract, espresso powder, and kosher salt. Sift the flour, cocoa powder, and baking powder into the mixture, then gently fold by hand until just blended.
4. Add one-third of the whipped egg whites to the batter to lighten it, then carefully fold in the rest in two batches until fully incorporated and no white streaks remain. Spread the batter evenly on the prepared baking sheet.
5. Bake until the cake springs back when lightly pressed in the center, about 10 to 12 minutes.
6. Allow the cake to cool for 5 minutes, then run a paring knife along the edges to loosen. Dust the top generously with cocoa powder to prevent sticking. Place a clean kitchen towel (avoid terry cloth) on top, cover with another baking sheet, and invert the cake onto the towel and baking sheet. Remove the parchment paper.
7. Starting at the short edge, roll the cake up with the towel inside. Let cool completely on a rack, seam-side down, for about 45 minutes.
8. Prepare the filling: Bring water to a simmer in a small saucepan. In a stand mixer bowl, combine egg whites, sugar, and kosher salt. Set the bowl over the simmering water (make sure the bottom doesn't touch the water) and whisk until sugar dissolves and mixture is warm, about 3 to 5 minutes.
9. Transfer the bowl to the mixer and beat on medium-high speed until stiff, glossy peaks form (about 5 minutes). Let cool to room temperature.
10. With the mixer running on medium-high, add the butter pieces one at a time, mixing well after each addition. Switch to the paddle attachment and mix in the dissolved espresso powder and hazelnut extract. Beat until smooth, 1 to 2 minutes.
11. Carefully unroll the cooled cake and spread the filling evenly, leaving about a 1/4-inch border on the far short edge. Re-roll the cake (without the towel) and place on a serving dish, seam side down.
12. Make the topping: In a microwave-safe bowl, combine the chopped bittersweet chocolate and heavy cream. Microwave in 15-second intervals, stirring in between, until fully melted and smooth.
13. Drizzle or pour the melted chocolate atop the cake. Scatter the chopped chocolate-covered espresso beans and sprinkle with flaky salt. Let the topping set for about 15 minutes before slicing and serving.

Photograph by Ryan Liebe