Chocolate Tiramisu Cake Roll, Tiramisu never tasted so good. A delicious mocha cake filled inside and out with a creamy eggless tiramisu filling, don’t forget the sprinkles! Your new Dessert.
I have always been intrigued by cake rolls. I think they look so delicate, and inviting. Not to mention I always thought difficult. That is until I made this Chocolate Tiramisu Cake Roll.
As I let you all know yesterday was my birthday and I made 3 delicious desserts, the first Turtle Cookie Bars. I love my friends they will try anything.
And since they are Italian they won’t just say “oh really good” and not mean it. They will dissect that dessert till the last crumb has been uncovered.
Not only will they discuss it but they will also give you 100 new ways of doing that dessert whether you want to hear it or not. Then of course they will move on to an antipasto or a pasta dish or their absolute favourite, something fishy.
I have had my eye on making a cake roll for quite some time now. And to tell the truth This Chocolate Tiramisu Cake Roll took some effort.
The first time (yes there were more times than I care to mention) I thought my mother-in-law’s Sponge Cake would be perfect. Not so, it was way too much batter for the pan I used and it didn’t roll, it just broke into pieces, but I still made a Tiramisu so all was not lost.
Chocolate Tiramisu Cake Roll
Then I used a cake recipe that again wouldn’t roll properly. Finally I came across this terrific video by Kraft Canada. An easy cake recipe, and with a couple of little changes, I made this Chocolate Tiramisu Cake Roll and it worked perfectly.
I filled it and frosted it with my own Tiramisu filling. Refrigerated it for 4-6 hours and it was an amazing Birthday Cake. I think it would make a yummy Christmas Dessert too. Enjoy!
- FOR THE CAKE
- 3 ounces squares dark chocolate 3 / 84 grams
- 6 tablespoons butter 85 grams
- 1 cup sugar 225 grams
- 4 eggs
- 1/2 teaspoon baking soda 2 1/2 grams
- 1 cup flour divided 125 grams
- 1/4 teaspoon salt 1.4 grams
- 2/3 cup water/strong coffee I removed 2 tablespoons of water and added 2 tablespoons of strong coffee, 157 grams
- TIRAMISU FILLING
- 1 cup Mascarpone 250 grams
- 1 cup whole cream 250 grams
- 1 1/2 tablespoons sugar 24 grams
- Pre-heat oven to 350°, line a 10x15 inch (25x38 centimeters) jelly roll pan (I used a cookie pan) with parchment paper and lightly oil.
- TIRAMISU FILLING
- In a medium bowl beat until thick Mascarpone, cream and sugar.
- FOR THE CAKE
- In a medium bowl over a pot of boiling water (don't let the water touch the bottom of the bowl) melt butter and chocolate, stirring to combine, when the chocolate has almost melted, remove from heat and stir until chocolate is completely melted and smooth then stir in sugar, set aside.
- In a medium-large bowl beat eggs until thick and pale in colour, (approximately 3 minutes), then beat in 1/4 cup flour, baking soda, salt and chocolate mixture, beat until combined. Then alternately add the remaining flour and coffee/water, beating after each addition.
- Pour onto prepared pan and bake for approximately 12-15 minutes or until toothpick comes out clean. Remove from oven, immediately dust with powdered sugar (approximately 1/4 cup) flip onto a clean dish towel and roll (see video Kraft Canada), let rest until cool approximately 30 minutes, carefully unroll (even if you have a couple of cracks don't worry, the filling will cover it), top with Tiramisu filling, (I used a little more than half) roll back up and frost with the remaining filling. Refrigerate for at least 4-6 hours sprinkle with chocolate shavings before serving. Enjoy!
Natalie says
Hi, wondering how long this would last in the fridge?
Want to make it as a gift for Christmas dessert
Thanks
Rosemary says
Hi Natalie, I would say a couple of days, Tiramisu is always better overnight in the fridge, so a couple of days before Christmas would work. Hope that helps.
Jeanne P says
does the whole cream get whipped before adding to the mascarpone?
Rosemary says
Hi Jeanne, no it all gets whipped together (the cream, the mascarpone and the sugar). Hope that helps.
Linda says
Can this cake be frozen to make ahead? Not sure if it would get soggy after defrosting.
Rosemary says
Hi Linda, I really don’t think I would freeze this cake, because of the cream and mascarpone. Sorry.
Lidiya says
Would it get soggy if left in the fridge for a day? I plan on making it for thanksgiving tomorrow and want to get it done ahead of time
Rosemary says
Hi Lidiya, it shouldn’t get soggy because the cream is quite thick, hope you enjoy it, and Happy Thanksgiving.
Lidiya says
Thank you for a quick reply!! I’m super excited to give it a try and happy thanksgiving to you as well!!
Richard Hailey says
My mom has been making a pumpkin roll for many years around the holidays. It is my favorite dessert that she makes, however I also love tiramisu. So I plan to get her to make this for me for my birthday in January. So we have months to get it right.
Rosemary says
Hi Richard, thanks, hope you enjoy it and yes you could eat a few before your birthday! 😉
Luisa Moro says
Hi rosemary, bit confuse with water and coffee. Why have more water then coffee? Why not the other way around ,will it be too strong with coffee flavour, when l make the cake tiramisu l don’t add water to my coffee,!
Rosemary says
Hi Luisa, true, with Tiramisu you don’t add water, but you are soaking the cake, this way you are making a cake, I wanted more of a subtle and delicate taste, but try with just coffee if you want and let me know how it went. Have a great weekend.
Gloria says
I’m confused about the water/strong coffee in the cake recipe. Is it 2/3 cups of water or 2/3 cups of strong coffee or did you mix the two together. I love tiramisu and enjoy the strong coffee taste in it. Also don’t mind a little of the brandy I usually incorporate as well. Thanks.
Rosemary says
Hi Gloria, what I did was I measured 2/3 cup of water, I then removed 2 tablespoons of the water and added back in 2 tablespoons strong coffee. Sure if you want to add in Brandy, why not? Have a great day.
Viki says
I’ve been searching all day for a Tiramisu Cake Roll recipe that I could make as a Yule Log for Christmas…..THANK YOU! I’ve now got the perfect one ?!!
Rosemary says
Thanks Viki, glad to help, hope you enjoy it. 🙂
April@ Girl Gone Gourmet says
Happy belated birthday! This cake roll looks like a great way to celebrate – have to say I’ve always been intimidated by these, too 🙂 Might have to give it a try –
Rosemary says
Thanks April, one of those easier then it looks cakes. Try it. I am sure no problem for you. 🙂
Brie says
I’ve always been weary of cake rolls too but yours looks beautiful and the filling sounds rich and lucious. Happy Birthday!
Rosemary says
Hi Brie, thanks one of those looks harder than it is types of things. Have a great weekend.
nicole (thespicetrain.com) says
First off, a very happy belated birthday, Rosemary! And second, this cake roll looks awesome! I too have always been fascinated with them but have never even attempted to make one because I thought it would for sure be beyond my abilities, now you’ve given me hope. 🙂
Rosemary says
Hi Nicole, thanks for the birthday wishes, for sure you Nicole could do it, and if you do I can’t wait to see what you make. You are an inspiration. Have a great weekend. 🙂
Ann says
My daughter loves tiramisu. This will definitely be a Christmas dessert. Hope you enjoyed your birthday.
Rosemary says
Hi Ann, let me know what she thinks, and yes I enjoyed my birthday thanks. Have a great weekend.