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Double Chocolate Bailey’s
Irish Cream Cake Roll
- 3 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 375 F. 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.
Creamy Chocolate Filling
for Double Chocolate Irish Cream Cake Roll
I used all of this filling for a rich dessert. You could use less if you want.
- 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.
NOTE: I had extra Ganache leftover, 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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absolutely wonderful ! look delicious !!
Just a little something from Judy says
Why do you do this to me? Thank goodness St. Patrick's Day is over and you probably don't have any leftovers, but it sure does look so good!
Gypsy Heart says
Absolutely beautiful! I'm drooling all over my keyboard ~ 🙂
The little ones are adorable!
Oh my goodness, Lorraine, your cake roll looks professionally done! I'd love a slice of it to celebrate St. Paddy's Day. Your darling leprechauns are toooooo cute!!
That is one sweet treat! Happy St. Patrick's Day to you and your family.
Wow – I think I have gained five pounds just looking at all of the yummy recipes this morning. This one looks fantastic! Love seeing the pictures of the children – how adorable!!
Great looking cake roll – they are such fun to prepare aren't they? Your little leprechauns are darling! Hope you can stop by the enchanted oven.
What an absolutely beautiful cake roll! Love your detailed step by step mosaics! Some leprechauns will be very happy~ Happy St. Patrick's Day!
Cottage and Broome says
Your cake looks so yummy and your photo is great! Laura
Oh, my, this is the second cake roll recipe I've read this evening. Have you seen the one Monique posted on La Table De Nana? Her's was chocolate with strawberries and now here is one with Bailey's Cream, my favorite. Thanks for sharing the recipe. I've got to make these.
Happy St. Pat's Day! ~ Sarah
A cake-roll is a childhood cake for me. We all here looooooooooooove this cake
Yours looks gorgeous!
Yummmmy, Loraine, your tutorials are better than what I read in cookbooks, you not only make your recipes look good but easy as well! I always leaves saying" I think I can do that." ~smiling~Thanks for sharing.
Happy Saint Patrick's Day.
Debbie@Debbie-Dabble and A Debbie-Dabble Christmas says
That looks wonderful! Great pic too!
Ryan is the perfect leprechaun for sure. The green striped socks I wear every year are from when my son, now the father of 5 little leprechauns, wore for the parade when he was in Kdgn! They stretch! 🙂
Thanks so much for crawling in the St. Patrick's Blog Crawl!
Oh my, your chocolate roll looks so decadent! Wish I could make one come out so perfect…mine crack, then fall apart.
Linda (More Fun Less Laundry) says
This looks so good–I love chocolate AND Bailey's so I would be eating this all before my guests had a chance. Linda
Oh dear me, that cake looks wonderful. My mother in law was Irish so we always remember St Patrick's Day but oddly enough it is not such a big deal here in the UK as it is on USA.
Your Irish Cream cake roll looks delicious!!! And yes, that little fellow is one of the cutest leprechauns I have ever seen!! 🙂 Happy St Patrick's Day to you!
Lorraine-Not only does that SOUND good- it looks beautiful-xo Diana
Lorraine, I am so glad we were neighbors at Kathleen's..I am now your newest follower…your blog looks so friendly and I will be back again….
It sounds delicious and looks stunning! This would be a hit on any St. Patrick's Day table!
oh wow, that looks incredibly delicious
Happier Than a Pig in Mud says
Oh boy, I hope you saved a piece for me! This looks great:@)
Moni - Zuhaus at Home says
Lorraine, your dessert looks so yummy ! Thanks for sharing the recipe! I'm your newest follower!
Your dessert is beautiful and looks so tasty, too! I love all the detailed pictures!
Oh my Lorraine, that looks really good!!
Joseph Kampf says
I hope I can get Toni to make this for me.
OH..MY..GOODNESS…this sounds and looks wonderful! I am on my way over, haha.
Keri On says
Oh…looks delicious! I don't think I've ever made a jelly roll type cake…kind of scares me…but this looks so good, perhaps I'll have to get over the fear and give it a try!
Barbara F. says
Oh, yummy, Lorraine, I'd like a slice, please! Beautiful styling too, love it. xo