Chocolate Espresso Cake Roll

This chocolate espresso cake roll is a coffee lover’s dream! Chocolate cake rolled around espresso buttercream and topped with cool whip.

If you are looking for a wow the crowd dessert, this is it! It looks and tastes amazing. I would highly recommend making this for any adult birthday, holiday party, or anniversary. This dessert caters to the adults that are coffee obsessed. So, every adult!

The older I get, the more I look forward to my morning cup of coffee. Somedays I drink it all day long just to get through the day because I’m tired and just genuinely enjoy the taste. I feel like most adults feel this way, so I wanted to make a cake that gave that same feeling as a good cup of coffee and I think I nailed it.

I served a piece to my husband who mind you doesn’t really care for sweets, and he licked his plate clean! I’ve never seen him do that before with a dessert. I can confidently say this cake will please even those who don’t love desserts.

Ingredients

• Chocolate Fudge Boxed Cake Mix
• Eggs
• Vegetable Oil
• Powdered Sugar
• Butter
• Espresso Powder
• Milk
• Cool Whip

Instructions

• Preheat the oven to 350 degrees. Line a half sheet baking pan with a silicone baking mat or foil. Spray the edges with nonstick spray.
• In a stand mixer, beat the eggs on high for 5 minutes. Add in the cake mix, water, and vegetable oil. Mix on medium for 1 minute until everything is well combined. Pour the batter into your prepared baking pan and spread it out into an even layer.
• Bake for 9-11 minutes. You want the cake to spring back when you touch it. Do not over bake it.
• While the cake cools for a few minutes, sprinkle a couple tablespoons of powdered sugar on a large tea towel. This is what you will roll the cake with. Quickly, flip the cake pan over onto the tea towel. Gently roll the cake up. The towel will be wrapped around the cake, that’s what you want. Let cool for hour.
• While the cake is cooling, make the espresso buttercream. Using the stand mixer, beat the room temperature butter for 5 minutes on high. Slowly beat in the powdered sugar and milk. Once all the powdered sugar is mixed into the butter, add the espresso powder. Beat on high for 1 minute so everything gets well combined.
• Once the cake has cooled, gently unroll it. Spread out the buttercream evenly all over the cake. Gently roll the cake back up without the towel this time. Transfer the cake roll to your serving dish.
• Frost the outside of the cake roll with the cool whip. If you would like, sprinkle some espresso powder on top and shave some chocolate over it for decoration.
• Store in an airtight container and refrigerate until ready to serve.