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Cinnamon Chocolate Cake Roll

List of Ingredients




3 eggs
1 cup sugar
1/3 cup warm water
2 tbsp. instant espresso coffee
3/4 cup all-purpose flour
1/4 cup cocoa
1 tsp. baking powder
1/4 tsp. salt
Cocoa and powdered sugar mixed together for towel

Cinnamon Whipped Cream:
1 cup chilled whipping cream
3 tbsp. Powdered sugar
2 tsps. warm water
1 tbsp. instant espresso coffee
1 tsp. ground cinnamon



Recipe



Preheat oven to 375°F. Line 15 1/2 x 10 1/2-inch jellyroll pan with aluminum foil or wax paper; grease generously.

Mix together instant expresso coffee with water, set aside.

Beat eggs in small mixer bowl on high speed until thick and lemon colored, about 5 minutes; pour into large mixer bowl. Gradually beat in sugar. Beat in water. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake from edges of pan; invert on towel sprinkled generously with cocoa and powdered sugar. Carefully remove towel. Trim off stiff edges of cake if necessary.

While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake; remove towel.

Spread with Cinnamon Whipped Cream; roll up. Sprinkle with cocoa/powdered sugar mixture if desired. Refrigerate until serving time.


Directions for Cinnamon Whipped Cream:
Mix together instant coffee and water. Set in frig to cool.

Beat all ingredients in chilled bowl until stiff.