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Triple Chocolate Roll Cake

Triple Chocolate Roll Cake

  • Author: Savannah
  • Total Time: 1 hour 45 minutes (including cooling & chilling time)
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

Description

Indulge in the ultimate chocolate experience with this Triple Chocolate Roll Cake, featuring a tender chocolate sponge rolled with luscious triple chocolate cream and finished with a glossy dark chocolate ganache. Perfectly moist, fluffy, and elegant, this dessert is ideal for celebrations, cozy nights, or any chocolate craving.

Ingredients

Scale

Sponge Cake

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Triple Chocolate Filling

  • 1 cup heavy cream
  • 50g dark chocolate
  • 50g milk chocolate
  • 50g white chocolate
  • 2 tablespoons unsalted butter (optional, for extra creaminess)

Ganache Topping

  • 1/2 cup heavy cream
  • 100g dark chocolate, chopped

Instructions

  1. Prepare the sponge cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Whisk the eggs and granulated sugar together until pale and fluffy. Gently fold in the sifted flour, cocoa powder, and baking powder. Carefully incorporate the melted butter and vanilla extract to add moisture and richness. Spread the batter evenly in the pan and bake for approximately 12-15 minutes until the cake is just springy to the touch.
  2. Roll the sponge: When the cake is slightly cooled but still warm, dust the surface with granulated sugar. Using a clean kitchen towel, carefully roll the cake up to form a tight roll. This step prevents cracking and helps the cake hold its shape perfectly. Allow it to cool completely in this rolled position.
  3. Make the triple chocolate filling: Whip the heavy cream until soft peaks form. Separately melt the dark chocolate, milk chocolate, and white chocolate gently, each in its own bowl. Divide the whipped cream into three portions and fold each melted chocolate carefully into a portion to create distinct chocolate layers in the filling.
  4. Unroll and fill: Gently unroll the cooled sponge cake and evenly spread the layered triple chocolate cream over the surface. Roll the cake back up tightly but gently, ensuring the filling stays intact.
  5. Add the final ganache: Heat the 1/2 cup heavy cream until just boiling and pour it over the chopped dark chocolate. Let it sit for a minute, then stir until glossy and smooth. Allow it to cool slightly before pouring it evenly over the rolled cake to create a shiny, indulgent finish.

Notes

  • Use room temperature eggs to achieve a lighter sponge texture.
  • Gently fold ingredients to avoid overmixing and keep the cake tender.
  • Roll the cake while still warm to prevent cracks.
  • Refrigerate the finished cake for at least an hour before slicing for clean, neat slices.
  • Use high-quality chocolate for the best flavor in the filling and ganache.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice (approx. 100g)
  • Calories: 350
  • Sugar: 30g
  • Sodium: 80mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 100mg

Keywords: triple chocolate, roll cake, chocolate sponge cake, chocolate ganache, chocolate dessert, chocolate cream filling, homemade cake

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Find it online: https://easycookvibes.com/triple-chocolate-roll-cake/