Chocolate-Cinnamon Cake Roll
Submitted by shannon
Chocolate cinnamon cake roll filled with Kahlua-spiked cinnamon whipped cream. A light cocoa sponge rolled around a spiced, boozy filling for an elegant dessert.
YIELD
10 servingsPREP
15 minCOOK
15 minREADY
70 minA thin, tender cocoa sponge cake rolled around billowy cinnamon-spiced whipped cream with Kahlua woven through every layer. The chocolate and cinnamon combination is warm and complex, and the coffee liqueur ties them together with a subtle mocha note.
The secret to a crack-free roll is rolling the cake while it’s still hot. Invert it onto a cocoa-dusted towel and roll them together immediately. The cake sets into that curved shape as it cools, so when you unroll it to spread the filling, it naturally wants to curl back up without splitting.
Beat the eggs a full 5 minutes until they’re thick, pale, and tripled in volume. That airy egg foam is the only leavening besides baking powder, and it’s what keeps the sponge light enough to bend without breaking.
Chef Tips
- Dust the towel with cocoa, not powdered sugar. Sugar dissolves into the warm cake and makes it stick to the towel. Cocoa won’t.
- Trim the stiff edges before rolling. Those dry, crispy edges are where cracks start.
- Chill the filled roll at least an hour before slicing. The whipped cream firms up and holds its spiral shape cleanly.
Variations
- Skip the Kahlua and use strong brewed espresso for the same coffee depth without alcohol.
- Fill with chocolate mousse instead of cinnamon cream for a double-chocolate version.
- Dust the finished roll with powdered sugar and cocoa through a stencil for a bakery-style presentation.
Ingredients
Directions
Heat the oven to 375℉ (190℃).
Line a jelly roll pan, 15½ X 15½ X 1 inch with aluminum foil or waxed paper, grease generously.
Beat the eggs in a small mixer bowl, on high speed, until thick and lemon colored, about 5 minutes; pour into a larger mixer bowl.
Gradually beat in the sugar.
Beat in the water and 1 teaspoon of liqueur on low speed.
Gradually add the flour, ¼ cup of cocoa, the baking powder and salt, beating just until the batter is smooth.
Pour into the jelly roll pan.
Bake until a wooden pick inserted in the center comes out clean, about 12 to 15 minutes.
Immediately loosen cake from the edges of the pan; invert on a towel sprinkled generously with cocoa.
Carefully remove the foil.
Trim off the stiff edges of cake if necessary.
While hot, carefully roll the cake and towel up, together, from the narrow end.
Cool on a wire rack at least 30 minutes.
Unroll the cake; remove the towel.
Sprinkle 2 tablespoons of the liqueur over the cake spread with Cinnamon Whipped Cream; roll up.
Sprinkle with cocoa, if desired and refrigerate until serving time.
CINNAMON WHIPPED CREAM: Beat all of the ingredients in a chilled bowl until stiff.
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