Description
A decadent Triple Chocolate Roll Cake featuring a light chocolate sponge rolled with a smooth chocolate whipped cream filling and topped with a rich chocolate ganache frosting. Perfect for chocolate lovers seeking a show-stopping dessert.
Ingredients
Scale
For the 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
For the Filling:
- 1 cup heavy cream, whipped
- 1/2 cup semi-sweet chocolate chips, melted
For the Frosting:
- 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 and fluffy, ensuring the batter will have a light texture.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to combine evenly and remove lumps.
- Combine Mixtures: Gradually fold the dry ingredients into the egg and sugar mixture, mixing gently to maintain the batter’s airiness.
- 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 to the edges. Bake for 12-15 minutes, or until the cake springs back lightly when pressed.
- Invert Cake onto Towel: Immediately turn the hot cake onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper.
- Roll Cake with Towel: While still warm, gently roll the cake up with the towel inside and allow it to cool completely. This helps the cake form its shape without cracking.
- Prepare Filling: Fold the melted semi-sweet chocolate gently into the whipped heavy cream to create a smooth chocolate filling.
- Unroll and Fill Cake: Unroll the cooled cake carefully. Spread the chocolate whipped cream evenly over the surface of the cake.
- Re-roll and Chill: Roll the cake back up without the towel. Wrap tightly and chill in the refrigerator for 30 minutes to set the filling.
- Make Frosting Ganache: Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate and stir until smooth and glossy.
- Frost Cake: Pour and spread the ganache evenly over the chilled cake roll, covering it completely.
- Chill to Set: Refrigerate the frosted cake for at least 30 minutes or until the ganache is set and firm.
- Serve: Slice the chilled cake roll into servings and enjoy this rich triple chocolate treat.
Notes
- Rolling the cake while warm prevents cracking and helps achieve a smooth roll.
- Dusting the towel with cocoa powder avoids sticking of the cake surface during rolling.
- Use good quality semi-sweet chocolate for the best flavor in both the filling and frosting.
- Chilling the cake after frosting ensures clean slicing and helps the ganache set perfectly.
- You can prepare the cake a day in advance; it stores well refrigerated for up to 2 days.
