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When I was in Dallas this summer, I stopped by Union Coffee with family and tried their floral iced coffee and it was phenomenal! It was made with coffee brewed with rose and lavender. I loved the combo so much I decided to try and turn it into a dessert. This coffee swiss roll is made with a light chocolate sponge cake, filled with a cold brew coffee whipped cream, and then glazed in chocolate!
To make the coffee whipped cream I cold-brewed heavy cream with ground coffee, dried rose petals, lavender tea, and rose water. If you don’t have the time to let it sit for a few hours, you can simply use instant coffee granules and rosewater mixed with the heavy cream. Then whisk it up into whipped cream. I highly suggest using a light roast coffee for this dessert, as it can get on the bitter side with medium or dark roast coffee beans.
A quick tip to make sure your cake doesn’t crack when it’s rolled is to pre-roll it. Let the coffee swiss roll cake cool for 5 minutes, then roll it up and let it cool completely. When you’re ready to fill it, unroll it, spread on your whipped cream, and roll it up again. This way the swiss roll cake won’t have any big cracks!
For the glaze, I just melted chocolate down and thinned it out with coconut oil. You’ll make more than you need, so be sure to pour it over parchment paper and then pour the leftover glaze into a jar to use for another project in the future. In order to get nice clean cuts, be sure to refrigerate the coffee swiss roll cake for at least 15-20 minutes before serving. In addition, you can warm up a knife until hot water, dry it off and use it to cut cleanly through the coffee swiss roll cake.
If you decide to make this cake be sure to tag me on social media at @milkandcardamom! I love seeing your re-creations!
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Coffee Swiss Roll
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
Chocolate Swiss Roll filled with a floral coffee whipped cream and drizzled with chocolate!
Ingredients
FLORAL COLD BREW WHIPPED CREAM
- 1 cup (250 mL) heavy cream
- 2 tbsp coffee grounds (light roast works best)
- 3 tbsp rose petals
- 1 lavender tea bag (or 2 tsp lose lavender)
- 1/4 tsp rose water
- 1/3 cup powdered sugar (or to taste)
CHOCOLATE SWISS ROLL
- 4 egg whites (or 8 tbsp Aquafaba)
- 4 egg yolks (or 4 tbsp silken tofu)
- 1/2 cup (100 g) granulated sugar, divided
- 2 tbsp (30 mL) milk
- 2 tbsp (30 mL) vegetable oil
- 1/4 cup (60 g) unsalted butter, melted
- 1 tsp vanilla
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (20 g) unsweetened cocoa powder
- 1/2 tsp salt
CHOCOLATE SHELL
- 175 g milk chocolate
- 1 tbsp coconut oil
- dried edible flowers, chocolate shards, etc for decoration (optional)
Instructions
Floral Cold Brew Whipped Cream
- Add 1 cup heavy cream, 2 tbsp coffee, 3 tbsp rose petals, 1 lavender tea pouch, and 1/4 tsp rose water to a jar and mix well. Refrigerate for at least 2-3 hours. Alternatively, you can just add 2 tsp instant coffee and 1/2 tsp of rosewater to 1 cup heavy cream and mix well, no need to refrigerate!
- Strain the heavy cream into a mixing bowl and add 1/3 cup powdered sugar (or to taste) and whisk until stiff peaks. Refrigerate until ready to use.
Chocolate Swiss Roll
- Pre-heat oven to 350°F. Grease a 9×13 pan with butter and line with parchment paper.
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Whisk 4 egg whites (or concentrated Aquafaba) until frothy. Gradually add 4 tablespoons of sugar and whip until stiff peaks. (The egg white mixture should not be dripping or falling off the whisk). Set aside.
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In a separate bowl, whisk 4 egg yolks (or silken tofu) with 4 tbsp of sugar. Add 2 tbsp milk, 2 tbsp vegetable oil, 1/4 cup melted butter and 1 tsp vanilla and mix until well combined. Sift in 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 tsp salt. Gently fold the batter until well combined. Add a third of the egg whites to the batter and mix well. Then gently fold in the rest of the egg whites until well combined.
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Pour the batter into the prepared pan and Bake for 11-14 minutes.
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While the cake is hot, place a dish towel over the cake and roll it up starting from the blank side. Give it a little squeeze. Unroll it and peel off the parchment paper and re-roll again. Cool for 1 hour.
Assemble
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Spread the 3/4 of the whipped cream on top of the cake into an even layer. Roll the cake up and refrigerate for 15 minutes.
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While the cake is firming up, melt 175 g chocolate and 1 tbsp coconut oil in the microwave in 15-second increments, mixing well between each increment until melted.
- Remove the cake from the fridge and cut 1/2 inch from each end of the cake to smooth it out. You can use the scraps as a snack! Gently place the cake on top of a rack over a parchment-paper-lined baking sheet and drizzle on the melted chocolate until the cake is completely covered. Place in the fridge for 10 minutes to set the chocolate.
- Once the chocolate has set, decorate the cake with the leftover coffee whipped cream, dried flowers, and chocolate shards. To make the chocolate shards, use the chocolate that dripped off the cake onto the parchment paper. Just scrape a knife along the hardened chocolate! Save any of the leftover chocolate for another project.
- Refrigerate the cake for at least 15 minutes before serving.
- Prep Time: 60 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: American
One Response
This looks awesome. Cant wait to try it
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