Bailey’s Mocha Chocolate Roll

Name: Bailey's Mocha Chocolate Roll
Prep time: 1 h 30 min
Cook time: 12 min
Total time: 1 h 42 min
Yield: 12
Cuisine: American
Ingredients: 5 eggs, separated; 2/3 cup sugar, divided; 1 teaspoon coffee extract; 2/3 cup cake flour; 1/4 cup cocoa powder; 1/4 teaspoon salt; 1 teaspoon baking soda; 3 tablespoon melted butter; powdered sugar; 1 cup butter; 3 cups powdered sugar; 3 tablespoons Bailey’s Irish Cream; 1 tablespoon of heavy cream; pinch of salt; 6 tablespoons heavy cream; 1/2 cup semi-sweet chocolate chips; 1 tablespoon Bailey’s Irish Cream

March 11, 2013 by Tanya Schroeder · 71 Comments · Last updated: December 8, 2021

Cake

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This Bailey’s Mocha Chocolate Roll is the best way to finish off a meal.

This tender chocolate cake is wrapped around Bailey’s buttercream and topped with Bailey’s ganache!

When you want to serve up a fancy boozy dessert, you should immediately think of this one. Packed with a creamy filling nestled and rolled between layers of mocha chocolate cake and then topped off with a chocolate ganache, every slice of this cake is show-stoppingly beautiful and tasty. With so much going on in every bite, you’ll feel like you’re in a blissful chocolate heaven.

What is a Bailey’s Chocolate Roll?

This chocolate roll is very light and airy thanks to the egg whites that help the cake from being too dense. This is also the same chocolate cake base recipe that I use in my Oreo Ice Cream Roll. Filled with a vanilla buttercream that has been enhanced with Bailey’s Irish Cream, the filling is literally like a fluffy fold. It’s creamy and not too sweet making it the perfect complement to the mocha chocolate cake. Then the whole cake is drizzled in a chocolate ganache that’s lusciously thick and smooth. The combination of flavors and textures feel like they’re melting in your mouth, they’re so good!

Ingredients

For the Cake:

Eggs
Granulated sugar
Coffee extract
Cake flour
Cocoa powder
Salt
Baking soda
Melted butter
Powdered sugar

For the filling

Butter
powdered sugar
Bailey’s Irish Cream
Heavy cream
Salt

For the glaze

Heavy cream
Semi-sweet chocolate chips
Bailey’s Irish Cream

For the exact amounts needed, please see the recipe card down below.

How to Make Bailey’s Mocha Chocolate Roll

Preheat your oven to 375 degrees F.
Spray the insides of a jelly roll pan with nonstick cooking spray and then top with parchment paper. Spray again with more nonstick spray and set the pan aside. this will help to prevent the cake from sticking and the parchment paper from sliding around.
In a bowl, whisk together the egg yolks until thick and golden in color. gradually add in 1/3 cup of sugar and coffee extract.
In the bowl of a stand mixer, beat the egg whites with a whisk attachment until they are semi-soft peaks.
Gradually whisk in 1/3 cup of the remaining sugar and continue to beat until the stiff peaks finally form.
Remove and carefully fold in the yolk mixture.
In another bowl, combine the dry ingredients.
Fold the dry ingredients into the egg mixture, followed by the melted butter.
Pour the batter into your prepared pan.
Bake in the oven for 12 minutes or until the cake gently springs back when touched.
After removing the cake from the oven, immediately sprinkle it with powdered sugar.
Turn the cake upside down onto a large clean towel that has also been dusted with powdered sugar.
Remove the parchment paper from the bottom of the cake.
Roll the cake with the towel, starting with a short end. Allow to cool completely.
While the cake is cooling, prepare the filling.
In the bowl of a stand mixer, cream the butter until it is light and fluffy. Slowly beat in the powdered sugar, one cup at a time.
Add in the Irish cream, heavy cream, and salt.
Mix until the buttercream is smooth. You may need to add in more liquid if the buttercream is not smooth or creamy enough to spread.
Slowly unroll your cake. Spread the buttercream over the entire cake and then carefully reroll it before placing it onto your serving plate, seam side down. If desired, you can trim the ends for a cleaner look.
In a microwave-safe bowl, heat the heavy cream until it’s hot and bubbly.
Whisk in the chocolate chips until smooth.
Stir in the Irish cream.
Allow the ganache to sit for a few minutes so that it can cool.
When the chocolate has reached room temperature, drizzle it over the top of the cake.
Allow the ganache to set on the cake.
Top with chocolate shavings for garnish if desired.

Recipe Tips

If you aren’t into using alcohol, you could certainly use Irish cream coffee creamer instead!
Be sure to grease your jelly roll pan AND line it with parchment paper (spray the parchment paper as well). This will really help to get the cake out of the pan completely.
Once the cake comes out of the oven, sprinkle it generously with powdered sugar; be sure to cover a thin kitchen towel with powdered sugar too! This helps similarly to a lightly floured surface would, except it tastes better.
You want to invert the cake shortly after it comes out of the oven to prevent sticking. There is no real easy way to do this, I literally let my pan fall face down onto the counter. Slowly lift off the pan and the parchment paper too.
I like to roll my cake starting from the short end. Allow the cake to cool completely, seam side down. When it is time to fill the cake, unroll it very slowly to avoid tearing.

Check out these other Bailey’s inspired recipes:

Yield: 12 slices