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Triple Chocolate Roll Cake Recipe

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3.9 from 36 reviews

  • Author: admin
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

This Triple Chocolate Roll Cake is a decadent and luscious dessert featuring a light chocolate sponge cake rolled with a creamy chocolate whipped filling and finished with a rich chocolate ganache frosting. Perfect for chocolate lovers, this elegant yet simple cake combines the textures of fluffy sponge, smooth whipped cream, and velvety ganache, making it ideal for special occasions or anytime you want to treat yourself to an indulgent chocolate delight.

Ingredients

Scale

Cake

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milk
  • 1 tsp vanilla extract

Filling

  • 1 cup heavy cream, whipped
  • 1/2 cup semi-sweet chocolate chips, melted

Frosting (Ganache)

  • 1 cup semi-sweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
  2. Whisk Eggs and Sugar: In a large bowl, vigorously whisk together the eggs and granulated sugar until the mixture becomes pale and fluffy, which helps create a light sponge.
  3. Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution and removal of lumps.
  4. Combine Mixtures: Gradually fold the sifted dry ingredients into the egg and sugar mixture gently to maintain the airy texture.
  5. Add Milk and Vanilla: Stir in the milk and vanilla extract until the batter is smooth and homogenous.
  6. Pour and Spread Batter: Pour the prepared batter evenly into the lined jelly roll pan, spreading it out smoothly for consistent baking.
  7. Bake the Sponge: Bake for 12-15 minutes or until the cake springs back when lightly touched, indicating it is cooked through but still soft.
  8. Invert Cake: Immediately after baking, turn the cake out onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper from the cake.
  9. Roll Cake While Warm: While the sponge is still warm, gently roll it up with the towel inside. This step prevents cracking and shapes the cake for filling. Allow it to cool completely in this rolled form.
  10. Prepare Filling: Gently fold the melted semi-sweet chocolate chips into the whipped heavy cream to create a smooth, chocolate whipped cream filling.
  11. Fill the Cake: Unroll the cooled cake carefully, spread the chocolate whipped cream filling evenly over the surface.
  12. Re-roll and Chill: Roll the cake back up, this time without the towel, and chill it in the refrigerator for 30 minutes to set the filling.
  13. Make Ganache Frosting: Heat the heavy cream until it just begins to simmer, then pour it over the chopped semi-sweet chocolate. Let it sit for a minute and stir until you obtain a smooth ganache.
  14. Frost the Cake: Spread the chocolate ganache evenly over the chilled cake roll. Refrigerate again until the ganache is set.
  15. Serve: Slice the cake and serve it chilled for the best texture and flavor.

Notes

  • Be sure to roll the cake while it’s still warm to prevent cracks.
  • Use high-quality semi-sweet chocolate for both filling and frosting for a richer flavor.
  • The cake can be refrigerated for up to 2 days; bring it to room temperature before serving for best taste.
  • Sprinkling cocoa powder on the towel helps prevent the cake from sticking during the rolling process.
  • Whip the heavy cream to soft peaks to ensure a light, fluffy filling texture.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://a-tale-of-two.com/triple-chocolate-roll-cake-recipe/