Chocolate Cake Roll with Bailey's Irish Cream Filling

It's almost St. Patrick's Day! I am very excited because I think it will be a much different experience celebrating in Boston. From what I hear - it is NUTS!  I've turned treats green and filled chocolate cake with Guinness before but I wanted to definitely get my hands on some Bailey's Irish Cream this year. Now I need to first tell you about making this call roll (aka - roulade, swiss roll,etc.). People sometimes asked me "have you ever messed up something REALLY bad. Like nearly burned the house down total failure??" To that I always recall the one time I attempted a cake roll that was an UTTER failure. Oh boy I can't even explain to you how badly this went. I ended up with a cake chips and a chocolate covered kitchen towel. Horrible and disappointing. I knew I wanted to attempt another roulade someday and somehow (after a year and a half of being a wimp) I decided today was the day.  

The whole time baking this St. Patty's Day roulade I was on pins and needles. I think I said "IT WORKED! No wait no it didn't...no wait maybe??" at least ten times during this process. When I re-rolled it after it's "shape memory period" I swear it broke into a thousand pieces. After a couple hours in the fridge I checked on it and wasn't too optimistic about the out come - already thinking "how can I turn this into something else?" However, as I cut off the ends of the rolled chocolate log,  a perfectly beautiful and in-tact cake roll pattern was revealed - SUCCESS!!! 

I should include that this recipe is definitely advanced but I encourage you to try it. I encourage you to go after that baked good that you've been nervous to attempt. Weather it be macarons, a the perfect layer cake, or simple chocolate chip cookie - go after it! This cake roll is one of my prouder moments in baking and I"m so happy to share it with you. 

Chocolate Cake Roll with Bailey's Irish Cream Filling
Difficulty: Advanced

Ingredients:

For the Cake

  • Vegetable-oil cooking spray
  • 1/4 cup sifted unsweetened Dutch-process cocoa powder, plus more for pan
  • 1/3 cup plus 2 tablespoons sifted cake flour
  • Pinch of salt
  • 3 large whole eggs plus 2 large egg yolks
  • 1/2 cup granulated sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely

For the Simple Syrup

  • 1/4 cup water
  • 1/4 cup sugar
  • 1 tsp Bailey's Irish Cream

For Bailey's Irish Cream Butter cream Frosting

  • 1 stick (8oz) butter, room temperature
  • 3-4 cups of powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1-2 tablespoons Bailey's Irish Cream (to taste)
  • bit of milk (if frosting gets too thick)

Directions:

1. Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.

2. Combine dry ingredients: Whisk together cocoa powder,cake flour, and salt in a bowl.

3. Combine eggs and sugar: Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch.

4. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.

5. Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold and try not to deflate the eggs. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.

6. Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 8 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment.

7. Roll into log and cool: While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a "shape memory," so it will be easier to roll again with filling.)

8. Meanwhile, make simple syrup: In a small saucepan, combine the water and sugar. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add Bailey's, then let cool completely.

9. Make the frosting by whipping the butter and then slowly adding the powdered sugar, vanilla, salt, and Bailey's until frosting consistency is achieved. Use more powdered sugar to thicken, add a bit more milk to loosen. 

9. Unroll cake. Brush entire surface generously with cooled Bailey's simple syrup. Spread frosting over cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.

10. Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve.

Recipe adapted from: Martha Stewart
P
hotos by: Zac Wolf Photography