Directly from my family archives to your kitchens: this Chocolate Espresso Roll is as classic as it gets. It features a light, coffee-infused chocolate sponge cake filled with a sweet coffee cream filling—making it the perfect dessert for any chocolate (and coffee) lover! It is best if made an hour or two in advance and refrigerated before serving. Use instant espresso if you don't have an espresso machine!
Preheat the oven to 375F and spray a 10x15" sheet pan with cooking oil or spray, line with parchment paper, and spray the parchment paper again with cooking oil or spray.
Place a clean dish towel on the counter and very generously dust with icing sugar.
In a medium bowl, sift the flour, cocoa, baking powder, and salt together. Set aside.
In a large bowl, beat the eggs with an electric hand mixer until thick and creamy. Gradually add in the sugar, beating until the mixture is very thick. Slowly add in the vanilla and coffee, beat to combine, and fold in the flour mixture until well incorporated.
Spread the batter evenly in the prepared baking sheet and bake for 12 minutes or until the centre springs back when pressed.
Remove the cake from the oven, loosen from around the edges and invert the pan on to the prepared tea towel that is dusted with icing sugar. Peel off the parchment paper, and tightly roll up the cake in the tea towel. Let cool completely at room temperature, while rolled.
While the cake is cooling, make the Coffee Cream Filling.
When cake is cooled, unroll carefully and spread about 2/3 of the Coffee Cream Filling evenly on the cake. Re-roll the cake with the filling on the inside, transfer to a serving platter and spread the remaining Coffee Cream Filling on the outside, leaving the ends exposed. Sprinkle with shaved chocolate or dust with cocoa powder if desired. Keep chilled until ready to serve (loosely cover with plastic wrap if storing for over 2 hours).
Combine the cream, cold espresso, and icing sugar in a bowl. Beat on high speed until stiff peaks form. Chill until ready to use.