Coffee & Chocolate Roll

Coffee & Chocolate Roll (Thermomix Method)

This Coffee & Chocolate Roll is a classic rolled sponge cake filled with a smooth coffee-flavored cream and finished with a light dusting of cocoa or powdered sugar. The chocolate sponge is soft and flexible, making it easy to roll without cracking, while the coffee cream adds just the right balance of richness and aroma. Using the Thermomix simplifies every step, from whipping eggs to preparing the filling.

Ingredients

Chocolate Sponge Cake

4 large eggs, room temperature
120 g (½ cup) granulated sugar
1 teaspoon vanilla extract
100 g (¾ cup) all-purpose flour
20 g (¼ cup) unsweetened cocoa powder
1 teaspoon baking powder
Pinch of salt

Coffee Cream Filling

250 g (1 cup) cold heavy whipping cream (35% fat)
2 tablespoons powdered sugar
1½ teaspoons instant coffee granules
1 teaspoon vanilla extract

Optional Topping

Unsweetened cocoa powder or powdered sugar
Chocolate shavings

Equipment

Thermomix (TM5, TM6, or TM31)
Butterfly whisk
Baking tray (approx. 10×15 inches / 25×38 cm)
Parchment paper
Clean kitchen towel
Offset spatula

Prep Time

Active prep: 25 minutes
Baking: 10–12 minutes
Cooling & filling: 30 minutes
Total time: ~1 hour 10 minutes

Instructions

Step 1: Preheat and Prepare Pan

Preheat oven to 350°F (180°C)
Line a baking tray with parchment paper, leaving a slight overhang

Step 2: Make the Sponge Batter

Insert the butterfly whisk into the Thermomix bowl.
Add eggs and sugar.
Whip 6 min / 37°C / Speed 3.5.
Whip again 6 min / Speed 3.5 (no heat) until pale and thick.
Add vanilla extract and mix 10 sec / Speed 2.

Step 3: Add Dry Ingredients

Remove butterfly.
Add flour, cocoa powder, baking powder, and salt.
Gently mix 10 sec / Speed 3.
Scrape down sides and fold gently if needed.

Tip: Do not overmix—this keeps the sponge light and flexible.

Step 4: Bake the Sponge

Pour batter evenly onto prepared tray.
Smooth gently with an offset spatula.
Bake for 10–12 minutes, until the sponge springs back when lightly touched.

Step 5: Roll While Warm

Lay a clean kitchen towel on the counter and dust lightly with powdered sugar.
Turn the hot sponge out onto the towel.
Carefully peel off parchment paper.
Roll the sponge gently (with the towel inside) from the short end.
Allow to cool completely rolled—this prevents cracking later.

Coffee Cream Filling (Thermomix)

Step 6: Prepare the Coffee Cream

Clean and chill Thermomix bowl and butterfly (15 minutes in fridge recommended).
Insert butterfly.
Add cold cream, powdered sugar, instant coffee, and vanilla.
Whip Speed 3.5, checking every 10 seconds, until soft–medium peaks form (about 30–45 seconds).

Important: Stop immediately once the cream holds its shape.

Step 7: Fill and Roll

Carefully unroll the cooled sponge.
Spread coffee cream evenly, leaving a 1-inch border at the end.
Gently roll the cake back up (without towel), keeping it snug but not tight.

Step 8: Chill and Finish

Refrigerate for 20–30 minutes to set
Dust with cocoa powder or powdered sugar before serving
Optional: decorate with chocolate shavings

Serving Suggestions

Slice with a sharp knife for clean edges
Serve with fresh berries
Pair with espresso or cappuccino
Perfect for holidays, afternoon tea, or celebrations

Storage

Store covered in the refrigerator for up to 2 days
Best served slightly chilled
Do not freeze (cream filling may separate)

Tips for Success

Warm Rolling Is Key: Roll the sponge while hot to avoid cracks.
Watch the Cream Closely: Thermomix whips quickly—check often.
Use Cold Cream: Cold ingredients ensure perfect texture.
Gentle Handling: Sponge cakes are delicate; slow movements help maintain structure.
Make Ahead: Can be assembled a few hours before serving.

Variations

Mocha Roll: Add 1 teaspoon cocoa powder to the cream
Hazelnut Coffee Roll: Spread a thin layer of hazelnut spread before cream
Mascarpone Filling: Replace half the cream with mascarpone for a richer filling
Rum Coffee Roll: Add 1 teaspoon coffee liqueur to the cream (optional)

This Coffee & Chocolate Roll made with Thermomix is light, elegant, and full of classic flavor. The soft chocolate sponge paired with smooth coffee cream creates a dessert that’s both comforting and refined. It’s proof that with the right technique—and a Thermomix—you can achieve bakery-quality results at home.

Prep Time: 25 minutes
Bake Time: 10–12 minutes
Cooling & Filling: 30 minutes
Total Time: ~1 hour 10 minutes
Servings: 8–10 slices