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!
Chocolate Tiramisu Cake Roll
- 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.
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!