Tiramisu never tasted so good until it was made into this Chocolate Tiramisu Swiss Roll. A delicious chocolate cake filled inside and out with a creamy eggless tiramisu filling, and don’t forget the sprinkles! Your new easier than it looks 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 Swiss Roll. I decided to make this for my Italian friends, 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 been experimenting with this recipe for a while now, first I tried using the same cake recipe that I use for Tiramisu Layer Cake, then I moved onto a simple chocolate cake, which I found much too sweet, until I reached this Chocolate Cake which I found perfect.
How to make it
In a medium bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a large bowl beat eggs until light and fluffy, continue to beat while slowly adding the sugar, then add the milk and vanilla and beat well.
Add the flour mixture a little at a time and beat to combine.
Line a cookie sheet with parchment paper, make sure it is about 2 inches wider on all sides of the sheet. Lightly grease and flour the top of the parchment paper.
Spread the batter evenly on the paper, bang the sheet a few times to release the air bubbles. Bake. Immediately remove the baked cake with the parchment paper from the cookie sheet and roll up. Place on a wire rack to cool.
Unroll the cake and fill with the cream filling, roll it back up and frost the cake with the remaining filling. Refrigerate for at least 3 hours or even better over night.
How to know when a Roll Cake is done
Lightly touch the cake in the middle with the tip of your finger if it springs back it’s done. Do not over bake it, an over baked cake will be difficult to roll up and will crack. Little cracks are not a problem, they can be covered and hidden with frosting. The cake should be rolled as soon as it is out of the oven while it is still very warm. This will also help the cake from cracking.
Where does a Swiss Roll originate?
The Swiss Roll also known as a Cake Roll or Roll Cake was first originated in Central Europe, most likely Austria. It was said to made in the 19th century. I suppose when we think of a Swiss Roll we tend to think of a chocolate cake with a vanilla cream filling then covered in a chocolate ganache. Actually any type of roll cake from a vanilla cake with a strawberry filling to lemon to yes even a tiramisu filling is considered a Swiss Roll Cake.
How to store it
Any leftover cake should be wrapped well and stored in the refrigerator. It will last up to three days. I probably wouldn’t freeze this cake because of the cream in the filling, it could separate.
More Delicious Tiramisu Recipes
So if you would like to try your hand at a making a Swiss Roll, because it really isn’t difficult. Then I hope you try this Chocolate Tiramisu Swiss Roll and let me know what you think. Enjoy!
Chocolate Tiramisu Swiss Roll
FOR THE CAKE
- ¾ cup all purpose flour (98 grams)
- ¼ cup unsweetened cocoa (25 grams)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 3 large eggs (room temperature)
- ½ cup granulated sugar (100 grams)
- ¼ cup milk (room temperature) (60 grams)
- ½ teaspoon vanilla
For room temperature remove from the fridge 30-45 minutes before using.
- 1 cup + 1 tablespoon Mascarpone (250 grams)
- 1 cup + 1 tablespoon whole/heavy or whipping cream (250 grams)
- 1 1/2 tablespoons icing / powdered sugar
- Pre-heat oven to 350° (180C). Lightly grease a 10x15 inch (25x38 cm) jelly roll pan or cookie sheet (I used a cookie sheet) line it with parchment paper, make sure it is about 2 inches (4 cm) wider on all sides of the sheet. Then lightly grease and flour the paper. Set aside.
FOR THE CAKE
- In a medium bowl whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside. In a large bowl beat eggs until light and fluffy about 3 minutes, continue to beat while slowly adding the sugar, then add the milk and vanilla and beat well for 1 minute.Add the flour mixture a little at a time and beating on low speed, when all the flour has been added increase the speed to medium and beat for 1 minute.
- Spread the batter evenly on the prepared pan, bang the pan a few times to release the air bubbles. Bake for approximately 12-15 minutes, do not over bake. Check for doneness by lightly touching the cake in the middle with the tip of your finger if it springs back it's done. Immediately remove the baked cake with the parchment paper from the cookie sheet and roll up with the paper still attached to the cake. Place it on a wire rack to cool.
- Unroll the cake, removing the parchment paper as you unroll, then spread it with just over half of the cream filling, roll it back up and frost the cake with the remaining filling. Cover the cake loosely with plastic wrap or foil and refrigerate for at least 3-5 hours or better still, overnight. Sprinkle with chocolate shavings or cocoa before serving. Enjoy!
FOR THE TIRAMISU FILLING
- While the cake is cooling make the filling, in a medium bowl beat until thick the Mascarpone, cream and sugar. Refrigerate while the cake cools.
Updated from December 11, 2015.