Chocolate Cinnamon Cake Roll

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Servings: 10 Difficulty: Intermediate
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A tender chocolate sponge swirled with aromatic cinnamon and filled with spiced whipped cream
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This Chocolate Cinnamon Cake Roll is a delightful twist on the classic jelly roll, combining rich cocoa flavors with the warm spice of cinnamon. The thin, flexible cake layer is baked until springy, then filled with a light, fluffy whipped cream infused with coffee liqueur for an adult touch. The result is a dessert that is both elegant and comforting, perfect for holiday gatherings or afternoon tea. The contrast between the moist chocolate cake and the airy, spiced filling creates a harmonious balance of texture and flavor. It’s a show-stopping yet manageable dessert that brings a cozy, international flair to your table.

Chocolate Cinnamon Cake Roll recipe image
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Chocolate Cinnamon Cake Roll

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 656.6

Description

This Chocolate Cinnamon Cake Roll is a delightful twist on the classic jelly roll, combining rich cocoa flavors with the warm spice of cinnamon. The thin, flexible cake layer is baked until springy, then filled with a light, fluffy whipped cream infused with coffee liqueur for an adult touch. The result is a dessert that is both elegant and comforting, perfect for holiday gatherings or afternoon tea. The contrast between the moist chocolate cake and the airy, spiced filling creates a harmonious balance of texture and flavor. It&# 226;ÂÂs a show-stopping yet manageable dessert that brings a cozy, international flair to your table.

Ingredients

Directions

  1. Preheat the oven to 375ðF (190ðC). Line a 15.5x10.5 inch jelly roll pan with parchment paper and lightly grease the parchment.
  2. In a medium saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and let cool slightly.
  3. In a large bowl, beat the eggs on low speed until frothy. Gradually add the warm sugar syrup and 1 teaspoon of coffee-flavored liqueur, beating continuously on low speed until the mixture is thick and pale.
  4. In a separate small bowl, sift together the unbleached flour, cake flour, cocoa powder, baking powder, and salt.
  5. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter. Mix just until no dry streaks remain.
  6. Pour the batter into the prepared pan and spread evenly to the corners. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  7. While the cake bakes, prepare the filling: Whip chilled cream with powdered sugar, 1 tablespoon coffee liqueur, and 1 teaspoon ground cinnamon until stiff peaks form.
  8. Immediately upon removing the cake from the oven, loosen the edges with a knife. Invert the cake onto a clean kitchen towel dusted with powdered sugar.
  9. Peel off the parchment paper. Starting from the short end, roll the cake up loosely inside the towel. Let it cool completely on a wire rack.
  10. Once cool, unroll the cake carefully. Spread the cinnamon whipped cream evenly over the surface, leaving a small border.
  11. Re-roll the cake tightly but gently. Secure with toothpicks if needed and refrigerate for at least 1 hour before slicing.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 656.6kcal
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 1398.4mg59%
Total Carbohydrate 152.0g51%
Dietary Fiber 7.2g29%
Sugars 60.6g
Protein 12.3g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, cake, chocolate, cinnamon, cocoa, coffeeflavored, dessert, eggs, flour, international, liqueur, powder, roll, salt, sugar, title, unbleached, vegan, water
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