“When you celebrate, there is sure to be cake.”
Florence Ditlow

Coffee Dark Chocolate Roulade Coffee Dark Chocolate Roulade … that’s what I made because I was craving coffee in cake. It’s been a while since I did coffee in a dessert. Roulade or Swiss Roll also because a load of my friends have been making them of late, and yes, I got tempted. First it was Himanshu, then Ruchira. Yesterday, I sauntered into the kitchen with no specific plan in mind, and this is what I came up with. Was yum! Hit the right coffee spot!

KitchenAid Inida Probaker 2015Just a short while ago, I got an email confirming that I made it to KitchenAid India’s Probaker challenge, one of top 50 Indian home bakers. It’s going to be a fun challenge, and for me, hopefully will give me more creative exposure. Will be baking with friends, and cannot wait to see how differently ‘baking minds‘ think when presented with similar ingredients. ‘Marching‘ ahead in anticipation!

Spring I love this month. Come March, and there is inspiration galore. The weather fills you with energy, the air is nice and crisp, new blades of grass, ladybugs, flowers… so much INSPIRATION! There’s also something terribly inspiring about a cake that rolls. It’s a whole lot of fun too! My recipe for a V E R Y simple roulade lives in my head. I’ve made it with variations for years. 3 eggs, 1/2 cup sugar, 1/2 cup flour. Quick, simple, fun!

Coffee Dark Chocolate Roulade

A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word “rouler”, meaning “to roll”. Some roulades consist of cake (often sponge cake) baked in a flat pan rolled around a filling. Cake rolled around jam, chocolate butter cream, nuts or other fillings, is an example of a sweet roulade like the bejgli or the Swiss roll. The bûche de Noël or “Yule log” is a traditional French Christmas cake roll, often decorated with frosting made to look like bark.

I find it comforting that everything sits snug inside a cake. It’s a funny way to look at it, but nice. One of my most memorable ones was a savoury Ricotta & Spinach Roulade from Ottolenghi. That was special and carried trademark Ottolenghi flavours and philosophy. Fresh, seasonal, simple. And then another, the Raspberry Pistachio Swiss Roll {or Spring Roll to herald in Spring one year!}

GF Mango Almond Quark Roulade I’ve done a couple of gluten free ones as well. Those I loved heaps! A GF Mango Almond Quark Roulade and a GF Strawberry Almond Roulade. I also like that you can customise them to moods and ingredients on hand. So Spring often sees loads of strawberry flecked roulades, while summer will definitely see a mango and cream. Oh and summer will also see an ice cream roulade. That is even more fun!

Coffee Dark Chocolate Roulade This one went the  coffee way. I prettied it a lil too as everything came together really quick which meant extra time. I had forgotten how soon these come together. With March still quite cold, the bake cooled a lot faster too. So I saved some ganache in a piping bag and did some free hand doodling over the roll. Wasn’t sure if the contrast would work, but I think I did OK. It looked pretty, subtle but pretty!

Barnis {Indian Pickling Jars}Oh and before I go, did I show you the very sweet Barnis {Indian Pickling jars} I got in the mail 2 days ago? My dear and very talented food blogger/food stylist friend Sanjeeta mailed them from Chennai. It was love at first sight. I couldn’t resist filling one with coffee beans and sneaking them into the frame!

Coffee Dark Chocolate Roulade

You can find loads of COFFEE in my desserts here. That’s my most favourite flavour ever!

[print_this]Recipe: Coffee Dark Chocolate Roulade
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Summary: A quick Coffee Dark Chocolate Roulade that comes together with minimal fuss. If you like love coffee, then this is for you. Paired with a dark chocolate ganache, flavoured with a hint of Kahlua, dressed up with doodles, what’s not to love about it! Serves 6

Prep Time: 15 minutes
Total Time: 1 hours

  • Coffee Roulade
  • 3 eggs
  • 1/2 cup brown sugar
  • 1/2 cup – 1 tbsp plain flour
  • 1 tsp pure vanilla extract
  • 1tbsp instant coffee
  • Coffee Syrup
  • 1/4 cup water
  • 25g brown sugar
  • 1 tsp instant coffee
  • 1tsp Kahlua {optional}
  • Filling/Chocolate Ganache
  • 120g dark couverture chocolate
  • 100g single cream
  • 1 tbsp Kahlua {optional}
  • Icing sugar for sifting


  1. Preheat the oven to 190C. Line a jelly roll pan with baking parchment.
  2. In a large bowl, using an electric beater, whisk the eggs and brown sugar until tripled in volume and light and mousse like, about 8 minutes.
  3. Add the coffee and vanilla extract, and beat for another minute.
  4. Sift the flour over the bowl, and gently fold in making sure you don’t release the beaten in air.
  5. Turn batter into prepared tray, smoothen out and bake for approx 25 minutes until light golden and firm to touch. Keep an eye during the last 5 minutes.
  6. Lay a kitchen towel flat on the counter and sift over with powdered sugar. Turn the baked cake onto it, and gently peel off the parchment. Sift over with icing sugar, cover with sheet of parchment and roll gently into a tight roll, using the kitchen towel to guide you. Leave to cool completely.
  7. Coffee Syrup
  8. Place all ingredients in a small pan and simmer until the sugar dissolves. Cool and stir in the Kahlua if using. Reserve
  9. Filling/Chocolate Ganache
  10. Place the chocolate and cream in a heatproof bowl. Heat until the chocolate is 3/4 done in the microwave, one minute at a time, or over a double boiler. Whisk until smooth. Add the Kahlua if using, whisk again. Cool completely. Reserve 2 tbsp in a piping bag if you wish to decorate the outside.
  11. Assemble
  12. Gently unroll the cake, paint over with syrup, and then spread the chocolate ganache all over it. Roll back gently but firmly, wrap in cling wrap and allow to chill seam down for an hour or two {or overnight} to allow the flavours to develop.
  13. Unwrap and place on serving platter. Pipe a design over the roll if desired, slice and serve.


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“I am starting to think that maybe memories are like this dessert. I eat it, and it becomes a part of me, whether I remember it later or not.”
Erica Bauermeister

Espresso Panna CottaEspresso Panna Cotta … this is what sweet dreams are made up of, and made up of everything I absolutely LOVE. Love a good panna cotta, love coffee and of course expresso. Did a fingerlicking spoon licking good buttermilk panna cotta for Fit Foodie recently, and then remembered this deliciousness which was lurking in my drafts. Time it saw light of day

Espresso Panna Cotta Did I say some time back that we had barely seen desserts or bakes of late? Well seem to be making up for the ‘unsweet’ patch, as far as blogging goes at least. This panna cotta was actually inspired by super talented Bart posting some espresso meringues with a chocolate sauce on a food photography FB group. Then along came my sweet friend Gloria’s Affagato which made my heart skip another beat! ’twas time for espresso…

Espresso Panna Cotta… and the next best thing was an Espresso Panna Cotta. Smooth, silky, seductive with coffee written all over it, how can dessert be so indulgent. My Indian coffee or Bru Panna Cotta is an all time favourite, yet the Espresso Panna Cotta now threatens to knock that off the perch. I love doing panna cottas, and have done loads from buttermilk, to saffron, to mango… and more. ‘Making‘ seems a lame term for a dessert so simple which comes together in a matter of minutes. Then it’s all down to a good chill!

Espresso Panna Cotta

[print_this]Recipe: Espresso Panna Cotta
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Summary: Espresso Panna Cotta. Smooth, silky, seductive with coffee written all over it, how can dessert be so indulgent. A topping of a ganache like dark chocolate adds oomph to it!

Prep Time: 5 minutes
Total Time:20 minutes

  • 600ml low fat cream
  • 100g brown sugar
  • 2-3 tsp espresso powder
  • 120ml milk, luke warm
  • 2 tsp gelatin powder
  • Dark chocolate topping
  • 70g dark chocolate
  • 70g low fat cream


  1. Sprinkle gelatin over luke warm milk and let stand for five minutes.
  2. Place the cream, espresso and sugar in a heavy bottom pan and gently bring to a simmer, but not a full boil. Stir often.
  3. Take off heat. Add 1-2 tbsp of this hot cream to the dissolved gelatin to loosen it further, and then pour the gelatin mix back into the hot cream through a sieve. Stir well.
  4. Let the mixture stand for about 10 minutes, then distribute among your serving bowls/molds/ramekins/goblets.
  5. Allow to set for 6-8 hours/preferably overnight. 
  6. Gently heat the chocolate and cream in a heat proof bowl in the microwave {or double boiler}. Cool to room temperature, then pour over the set espresso panna cotta.


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“Come on, don’t you ever stop and smell the coffee?”
Justina Chen

Wholegrain Coffee Chocolate Chip Pound Cake Wholegrain Coffee Chocolate Chip Pound Cake … is what feeds this hungry blog today, with an apology for being MIA for ever so long. I am still baking, I am still making the odd desserts, though I haven’t had too much time of late to shoot the recipes. I’ve baked this particular cake a couple of times, made an espresso panna cotta, and did an oat apple crumble last week.
Wholegrain Coffee Chocolate Chip Pound Cake The cake’s inspired from my buttermilk pound cake. I set out to make a similar coffee cake only to find that badly organised me was out of buttermilk, and ahem, out of baking soda too. With the butter at room temperature, and the prospect of a hungry boy due home from school, substitutions flew in thick and fast! Homemade yogurt to the rescue!

Wholegrain Coffee Chocolate Chip Pound Cake Sometimes it helps to be badly organised. Believe me! The cake came out quite delicious, and I’ve made it a few more times thereafter. Even took one along for the project team I am working with currently … and they loved it! I love that this is a wholewheat cake, with mineral sugar and local instant coffee. Homemade full fat yogurt made it incredibly moist. You could use low fat of course!
Wholegrain Coffee Chocolate Chip Pound Cake Good local ingredients that are not gourmet, found hopefully in every home went into the Wholegrain Coffee Chocolate Chip Pound Cake. Eat it warm or at room temperature and you’re gonna love it. It disappears rather fast so beware! It tastes lovely the next day too, and stays well refrigerated. I would however recommend this tea cake be eaten warm to enjoy the true flavours and texture!

 [print_this]Recipe: Wholegrain Coffee Chocolate Chip Pound Cake
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Summary: A moist and light Wholegrain Coffee Chocolate Chip Pound Cake that makes for a wonderful tea cake. It’s healthy and delicious; a treat for coffee lovers!

Prep Time: 15 minutes
Total Time: 1 hour

  • 220g whole wheat flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 100g unsalted butter, room temperature
  • 200g brown mineral sugar
  • 2 eggs
  • 2 tbsp instant coffee powder steeped in 50ml warm milk {I used Bru instant}
  • 80g whole fat yogurt
  • 1 tsp pure vanilla extract
  • 100g dark chocolate chips
  • 25g demerera sugar for sprinkling on top {optional}


  1. Preheat oven to 170C. Line the sides and bottom of an 8″ loose bottomed tin, and place a lightly greased ring in the centre. {alternatively, bake in a 7″ tin without a ring}.
  2. Stir together the whole wheat, baking powder, baking soda and salt in a bowl. Reserve.
  3. In a large bowl, blend together the butter and sugar on high speed until light and fluffy. Beat in the eggs one by one, followed by the vanilla extract, then coffee mixture and lastly the yogurt.
  4. Fold in the whole wheat mixture followed by the chocolate chips.
  5. Turn into prepared tin, and sprinkle over demerera sugar.
  6. Bake for approximately 45 minutes / until tester comes out clean.
  7. Cool in tin for 20-30 minutes, turn out gently.


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