Chocolate Kahlua Swiss Roll

Doesn’t that just look scrumptious and oh, so decadent? Well, it is both!

Several years ago I received Martha Stewart’s book, “Martha Stewart’s Cooking School” as a gift one year for Christmas. In it are all sorts of wonderful recipes including one for Chocolate Rum Swiss Roll. This is that recipe adapted using Kahlua (homemade, of course) instead of the rum. I also added a bit of Espresso powder to the cake batter. I like both versions but because I adore coffee, this Kahlua version is my preference.

Try it for an upcoming special dinner or birthday or anniversary. You’ll impress your guests more than you’ll ever know. And don’t be afraid of the “roll”. It’s really quite easy, just follow the directions and you’ll end up with a beautiful cake to showcase your cooking talents!

Bon appétit!

Chocolate Kahlua Swiss Roll
Prep time
Cook time
Total time
Adapted from Chocolate Rum Swiss Roll recipe by Martha Stewart, "Martha Stewart's Cooking School".
Recipe type: Sweet Endings
Serves: 10 servings
  • ¼ cup sifted unsweetened Dutch-process cocoa powder, plus more for pan
  • ⅓ cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for pan
  • 1 teaspoon espresso powder
  • Pinch of salt
  • 3 large whole eggs plus 2 large egg yolks
  • ½ cup granulated sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely
  • ¼ cup water
  • ¼ cup plus 1 tablespoon sugar
  • 2 tablespoons Kahlua
  • 1¼ cups heavy cream
  1. Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12½-by-17½-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.
  2. Combine dry ingredients: Whisk together cocoa powder, flour, espresso powder, and salt in a bowl.
  3. Combine eggs and sugar: Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
  4. Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.
  5. Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment.
  6. Roll into log and cool: While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a "shape memory," so it will be easier to roll again with filling.)
  7. Meanwhile, make Kahlua syrup: In a small saucepan, combine the water and ¼ cup sugar. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add Kahlua, then let cool completely.
  8. Fill cake and reroll: Unroll cake. Brush entire surface generously with cooled Kahlua syrup. Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake leaving a ½-inch border all around. Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.
  9. Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve.
Nutrition Information
Serving size: 1 slice Calories: 176 Fat: 15.7g Saturated fat: 9.2g Unsaturated fat: 4.6g Trans fat: 0.7g Carbohydrates: 10.5g Sugar: 5g Sodium: 1433.3mg Fiber: 5.6g Protein: 5.7g Cholesterol: 100.5mg


It’s a Good Time for . . .

Pound Cake

Anytime is a good time for pound cake, right?  Yeah, it’s definitely not a light dessert and this particular recipe is a bit sweeter than most but it is so moist and dense, just as a pound cake is suppose to be.  And you know if it was a favorite pound cake to Mr. Presley, that is must be delicious!

But the beauty of pound cake is that it is quite portable. You can easily carry an entire cake to an event, a picnic or family barbecue or you can slice it up, freeze it, and pull out a piece, as needed.  It’s great for an afternoon kid snack or a dessert for your workplace lunchbox. As is, it’s not messy at all so kids can handle it quite easily!

It’s other beauty is that it can be topped with a multitude of “things” making it the “go to” cake that will satisfy everyone’s tastes. If having a dinner party, you could even have a pound cake “bar” providing a variety of ice creams, toppings and whipped cream so everyone can make their own. It’ll definitely be the hit of the party!  Try it!

Bon appétit!

4.0 from 1 reviews
Elvis Presley Pound Cake
Prep time
Cook time
Total time
Serves: 20
  • 3 cups sugar
  • ½ pound butter softened
  • 7 large eggs at room temperature
  • 3 cups cake flour
  • 1 cup whipping cream
  • 2 teaspoons vanilla
  1. Butter and flour a 10-inch tube pan.
  2. Thoroughly cream together sugar and butter. Add eggs one at a time, beating well after each addition. Mix in half the flour, then the whipping cream, then the other half of the flour. Add vanilla extract. Pour into prepared pan. Set in a COLD oven and turn heat to 350 degrees. Bake 60-70 minutes, until a sharp knife inserted in cake comes out clean. Cool in pan 5 minutes. Remove from pan and cool thoroughly.
Nutrition Information
Serving size: 1 slice Calories: 318 Fat: 14g Saturated fat: 8g Unsaturated fat: 1g Trans fat: 4g Carbohydrates: 45g Sugar: 30g Sodium: 30mg Fiber: 1g Protein: 5g Cholesterol: 119mg


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