COFFEE ROLL CAKE

A big Happy Birthday to my friend Yousrah.  She loves coffee and chocolate and I couldn't think of anything else except a coffee cake with ganache.

The coffee swiss roll recipe is from MonteurRecipe with minor modifications based on the quality of ingredients available in my country.

The ganache is from Stephanie Jaworski (Joy of Baking).  The ganache was wonderful but a bit too thick for my preference.

Ingredients

180 g eggs

105 g sugar

1/4 tsp salt

1/4 tsp cream of tartar

70 g self-raising cake flour

20 g wheat starch

23 g liquid milk 

23 g butter 

2 tsp Espresso Coffee

1 tsp vanilla essence

Filling 

Maltesers 

200 ml whipping cream 

1/2 tsp caramel essence

1/2 tsp vanilla essence 

1/4 tsp salt
4 tablespoon icing sugar

Ganache

227 g chocolate (70 % cocoa)

180 ml whipping cream

28 g butter

Decoration

Maltesers

Sugar paste flowers

Gold dust

Method (Swiss roll making using the plain sponge method)

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1.  Line a Swiss roll tin with baking paper (I did not grease; I used a Swiss roll tin of size 27 cm x 26 cm x 2 cm). 

2.  Sift flour and wheat starch to remove lumps.

3.  Combine the milk, vanilla essence, butter and coffee.  Microwave for 5 seconds or melt over a double boiler.  Allow to cool. 

4.  Combine the eggs, salt, cream of tartar and sugar in a stainless-steel bowl.  Immediately set the bowl over a hot water bath and whisk until the mixture warms to a temperature of about 110°F (43°C).  Beat the eggs at high speed until they are very light and thick or until the ribbon stage is reached.  (At this point, when a figure "8" or an "S" shape is drawn with the egg foam, it should clearly retain its mark and not disappear into the batter). 

5.  Sift in half of the flour and fold the mixture gently.  Sift in the remaining flour and fold again.

6.  Stir two tablespoons of the cake batter into the coffee mixture.  Fold the resulting mixture carefully into the cake batter.  

7.  Pour the cake batter in the prepared Swiss roll pan.  Tap the mould twice or thrice and bake for about 15 minutes at 200°C.

Mix some batter with the coffee mixture; Tap mould before baking to get rid of those big air bubbles rising on top.

8.  Peel the baking paper carefully from the cake.  Place the cake sheet onto a clean wax paper.  Cover with a damp towel.

Filling the Cake:

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1.  Combine whipping cream, icing sugar, caramel essence, vanilla essence and salt together.  Whip until stiff.

2.  Spread the whipped cream over the sponge sheet.  Roll.

Cut the messy ends of the rolled Swiss Roll and eat it while decorating the cake!

Preparing the Ganache:

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1.  Chop the chocolate

2.  Heat the whipping cream and butter together

3.  Add the hot whipping cream to the chocolate.  Cover and allow to stand for 45 seconds.  After 45 seconds, stir until smooth.

4.  Cover the swiss roll with Ganache and decorate with maltesers, sugar paste flowers and gold dust.

Cover generously with ganache

Next time, should add more cream inside!