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Triple Chocolate Roll Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 39 reviews
  • Author: Kimberly
  • 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

  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, 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.
  3. 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.
  4. Combine Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the egg and sugar mixture carefully to maintain the batter’s lightness.
  5. Add Milk and Vanilla: Stir in the milk and vanilla extract until the batter is smooth and well combined.
  6. 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.
  7. 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.
  8. Prepare Filling: Fold the melted semi-sweet chocolate chips gently into the whipped heavy cream until fully incorporated, creating a smooth and airy filling.
  9. Fill the Cake: Unroll the cooled cake carefully and spread the chocolate whipped cream filling evenly over the surface.
  10. 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.
  11. 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.
  12. Frost and Refrigerate: Spread the ganache evenly over the chilled cake roll, then refrigerate again until the frosting is set.
  13. 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.

Find it online: https://slsrecipes.com/triple-chocolate-roll-cake-recipe-2/