If you are a chocolate lover searching for a show-stopping dessert that combines rich flavors with a gorgeous presentation, this Triple Chocolate Roll Cake Recipe is your new best friend. A moist, fluffy chocolate sponge envelops a luscious chocolate whipped cream filling, all wrapped up and topped with a silky chocolate ganache. Each bite melts in your mouth, offering a divine balance of textures and deep chocolate indulgence that’s perfect for any celebration or a sweet weekend treat. Trust me, once you try this Triple Chocolate Roll Cake Recipe, it will be a staple in your baking repertoire.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a vital role in creating a tender, flavorful roll cake packed with chocolate goodness. From the eggs that provide structure to the cocoa powder that deepens the chocolate notes, every component harmonizes perfectly.
- 4 large eggs: These give the cake its light, airy texture and help it rise beautifully.
- 3/4 cup granulated sugar: Adds just the right amount of sweetness to balance the cocoa.
- 1/2 cup all-purpose flour: The foundation for the cake’s delicate crumb.
- 1/4 cup unsweetened cocoa powder: Brings a rich, intense chocolate flavor and dark color.
- 1 tsp baking powder: Ensures the cake lifts just enough without becoming dense.
- 1/4 tsp salt: Enhances the chocolate taste and balances sweetness.
- 1/4 cup milk: Adds moisture and tenderness to the batter.
- 1 tsp vanilla extract: Provides a warm, fragrant undertone.
- 1 cup heavy cream, whipped (for filling): Creates a light, creamy texture for the filling.
- 1/2 cup semi-sweet chocolate chips, melted (for filling): Infuses the filling with smooth chocolate richness.
- 1 cup semi-sweet chocolate, chopped (for frosting): The base for the shiny ganache topping.
- 1/2 cup heavy cream (for frosting): Blends with the chocolate to create luscious frosting.
How to Make Triple Chocolate Roll Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and lining a 10×15 inch jelly roll pan with parchment paper. Lightly grease the paper to prevent the delicate sponge from sticking, which will make rolling the cake a breeze later on.
Step 2: Whisk Eggs and Sugar
In a large bowl, whisk the eggs and granulated sugar vigorously until the mixture becomes pale and fluffy. This step incorporates air, giving the cake its signature lightness and volume—don’t rush it!
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Sifting not only avoids lumps but also ensures even distribution, which is key to a smooth batter.
Step 4: Fold Dry Ingredients into Egg Mixture
Gently fold the dry mix into the egg and sugar mixture. Use a light hand to preserve the air bubbles you worked so hard to create—this keeps the cake airy and tender rather than dense and heavy.
Step 5: Add Milk and Vanilla
Stir in the milk and vanilla extract until the batter is smooth and uniform. The milk adds moisture, while the vanilla enhances the overall flavor without overpowering the chocolate.
Step 6: Bake the Cake
Pour the batter evenly into your prepared pan, smoothing the top. Bake for 12–15 minutes, or until the cake springs back when lightly touched. Keep a close eye as overbaking can dry out this delicate sponge.
Step 7: Roll the Cake While Warm
As soon as the cake is out of the oven, turn it onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper. While still warm, roll the cake up gently with the towel and set it aside to cool completely. This technique “trains” the cake to hold its rolled shape without cracking later.
Step 8: Prepare the Chocolate Whipped Cream Filling
Gently fold melted semi-sweet chocolate into the whipped heavy cream until evenly combined. This luxurious filling is light, creamy, and bursting with chocolate flavor, creating the perfect contrast to the sponge.
Step 9: Fill and Chill
Unroll the cooled cake carefully and spread the chocolate whipped cream filling evenly over the surface. Then roll the cake up again—this time without the towel. Wrap it tightly and chill for at least 30 minutes to let the filling set and the flavors meld.
Step 10: Make the Chocolate Ganache Frosting
Heat the heavy cream until it begins to simmer, then pour it over chopped semi-sweet chocolate. Stir gently until smooth and glossy—this ganache will give your roll cake that irresistible shiny finish.
Step 11: Frost and Set the Cake
Spread the ganache evenly over the chilled cake roll. Return the cake to the refrigerator and let it chill until the ganache firms up. This final step adds elegance and an extra layer of luscious chocolate icing.
Step 12: Slice and Serve
Use a sharp knife to slice the cake into 8 generous servings. Enjoy each piece chilled for the best texture and flavor experience. Your effort will be met with delighted smiles!
How to Serve Triple Chocolate Roll Cake Recipe
Garnishes
Elevate the look and taste by adding fresh raspberries, a dusting of powdered sugar, or delicate chocolate shavings on top. These little touches add visual appeal and complement the rich chocolate notes beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. Fresh fruit such as strawberries or cherries also provide a refreshing counterpoint to the dense chocolate flavors.
Creative Ways to Present
For gatherings, serve your Triple Chocolate Roll Cake Recipe on a decorative cake stand to showcase its elegant spiral. You can also cut bite-sized pieces and arrange them on a platter for a charming dessert buffet. Trying mini versions as individual portions is another delightful presentation idea.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator. This helps maintain moisture and freshness, allowing you to enjoy the cake up to 3 days later with minimal loss in texture or flavor.
Freezing
Wrap the fully assembled and frosted cake securely in plastic wrap and then aluminum foil before freezing. It can be kept frozen for up to 2 months. Thaw in the refrigerator overnight for best results without sacrificing moistness.
Reheating
Because this is a chilled cake, reheating is not recommended. Instead, serve it straight from the fridge or after thawing to preserve the delightful contrast between luscious filling, sponge, and ganache.
FAQs
Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate will give the cake a more intense, slightly bitter edge, which many chocolate enthusiasts love. Just be mindful of sweetness levels and adjust sugar if necessary.
What if I don’t have a jelly roll pan?
If you don’t have a jelly roll pan, a shallow baking sheet with similar dimensions will work. The key is to have a thin, even layer so the cake bakes quickly and rolls easily.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it is still warm and using a lightly dusted towel is essential to prevent cracks. Rolling it too cold or dry will cause it to crack or break apart.
Can I prepare this cake a day ahead for a party?
Yes, making it a day ahead is perfect. The flavors actually deepen after resting overnight, and it will be well set and easier to slice on your special day.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that measures 1:1 for flour, ensuring it contains xanthan gum to maintain structure. The texture may vary slightly but will still be delicious.
Final Thoughts
This Triple Chocolate Roll Cake Recipe truly is a chocolate lover’s dream come true. Its combination of fluffy cake, creamy chocolate filling, and glossy ganache turns any occasion into something special. I hope you enjoy making it as much as you and your friends and family will enjoy devouring it. So grab your mixing bowl, preheat that oven, and prepare to impress everyone with your new favorite decadent dessert!
Print
Triple Chocolate Roll Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Triple Chocolate Roll Cake is a decadent dessert featuring a light and fluffy cocoa sponge rolled with a luscious chocolate whipped cream filling and topped with a rich chocolate ganache. Perfect for chocolate lovers, this 8-serving cake combines three layers of chocolate goodness into one elegant and impressive roll cake, ideal for special occasions or indulgent treats.
Ingredients
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
- 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.
- Whisk Eggs and Sugar: In a large bowl, whisk together the eggs and granulated sugar until the mixture is pale in color and fluffy in texture, ensuring good aeration for a light cake.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt for a smooth, lump-free batter.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the egg and sugar mixture carefully to maintain the batter’s lightness.
- Add Milk and Vanilla: Stir in the milk and vanilla extract until the batter is smooth and well combined.
- Pour Batter and Bake: Pour the batter evenly into the prepared jelly roll pan and spread it out smoothly. Bake in the preheated oven for 12-15 minutes, or until the cake springs back lightly when touched.
- Transfer and Cool: Immediately turn the baked cake out onto a clean kitchen towel dusted with cocoa powder, then peel off the parchment paper carefully. While the cake is still warm, gently roll it up with the towel and allow it to cool completely in this rolled shape.
- Prepare Filling: Fold the melted semi-sweet chocolate chips gently into the whipped heavy cream until fully incorporated, creating a smooth and airy filling.
- Fill the Cake: Unroll the cooled cake carefully and spread the chocolate whipped cream filling evenly over the surface.
- Re-roll and Chill: Roll the cake back up tightly (without the towel this time) and chill it in the refrigerator for about 30 minutes to set.
- Make Ganache Frosting: Heat the heavy cream until it just begins to simmer, then pour it over the chopped semi-sweet chocolate. Stir until the mixture is smooth and glossy to create a rich ganache.
- Frost and Refrigerate: Spread the ganache evenly over the chilled cake roll, then refrigerate again until the frosting is set.
- Serve: Once the ganache is firm, slice the cake into servings and enjoy chilled for the best flavor and texture.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- Dusting the towel with cocoa powder helps prevent the cake from sticking.
- Use good quality semi-sweet chocolate for a richer flavor.
- Allow the ganache to fully set before slicing to keep clean edges.
- Store leftovers covered in the refrigerator and consume within 3 days for freshness.
