You'll think you've reached the rainbow's end with this over-the-top cake roll. It is filled with a creamy chocolate center and then covered with a decadent chocolate ganache. Bits of minty chocolate garnish the top for an impressive dessert that will please any Irishman or Irish Lassie.
Once again, I am joining my sweet Irish blogging friend, Kathleen @Cuisine Kathleen for her
5th Annual St Patrick's Day Blog Crawl
You'll find lots of wonderful links sharing Irish Inspiration!
source: Betty Crocker's Cookbook, Twenty-third Printing 19743 eggs
1 cup granulated sugar
1/3 cup water (for this St Patties Day version, I added 1 Tbs. Baileys Irish Cream then water to measure the 1/3 cup)
1 teaspoon vanilla
Combine in small bowl:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Heat oven to 375F. Line jelly roll pan, 15 1/2 by 10 1/2 by 1 inch, with aluminum foil or waxed paper; grease. (I use waxed paper)
In small mixer bowl, beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl; gradually beat in granulated sugar. On low speed , blend in water and vanilla . Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Loosen cake from edges of pan; invert onto towel sprinkled with confectioner's sugar. Carefully remove paper; trim off stiff edges of cake if necessary.
While hot, roll cake and towel from narrow end. Cool on wire rack.
Unroll cake; remove towel.
Spread Creamy Chocolate Filling on cake. Gently re-roll.
Place cake roll into a serving plate. To keep plate tidy, tuck pieces of waxed paper under edge of cake before pouring and spreading on Chocolate Ganache. Remove waxed paper and refrigerate cake roll to firm up.NOTE: I used all of this filling for a rich dessert. You could use less if you wanted.
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
3 tablespoons Baileys Irish Cream
3 tablespoons evaporated milk (add a little more if you want it creamier)
1 teaspoon vanilla extract
(I like to add a small pinch of salt)
In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk/Baileys Irish Cream. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
slightly adapted from Ina GartenNOTE: I had extra Ganache left over, so if you want to go light, you could just make half.
8 ounces semisweet chocolate chips
1/4 cup heavy cream (I used fat-free half & half to lighten)
1/4 cup Baileys Irish Cream
1 teaspoon instant coffee granules
Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
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