This Triple Chocolate Roll Cake is a show-stopping dessert that combines three layers of chocolate goodness into one elegant roll. A rich chocolate sponge cake is filled with a luscious chocolate cream and rolled up for a stunning presentation. To finish, it’s coated in a glossy chocolate ganache, making it a decadent treat for chocolate lovers. Perfect for birthdays, holidays, or any special occasion, this cake is as impressive to look at as it is delicious to eat. For a detailed recipe.
Origin of Triple Chocolate Roll Cake
The concept of a rolled cake, also known as a Swiss roll or jelly roll, dates back to the 19th century in Europe. The technique of rolling a thin sponge cake became popular for its versatility and ability to hold fillings like creams, jams, or fruits. This triple chocolate version takes the classic roll cake to the next level by incorporating chocolate into every component—sponge, filling, and glaze—making it a modern indulgence that celebrates the timeless appeal of chocolate.
Why It’s Loved
This cake is adored for its harmonious blend of textures and flavors. The soft, airy chocolate sponge provides the perfect base for the creamy chocolate filling, while the glossy chocolate ganache adds an extra layer of richness. Its elegant spiral design makes it a centerpiece-worthy dessert, and the triple dose of chocolate ensures it satisfies even the most intense chocolate cravings.
Triple Chocolate Roll Cake
8
servings25
minutes35
minutes350
kcalIngredients
4 large eggs, separated
3/4 cup (75g) powdered sugar
1 teaspoon vanilla extract
1/4 cup (25g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
Pinch of salt
1 cup (240ml) heavy whipping cream
1/4 cup (25g) powdered sugar
1/2 teaspoon vanilla extract
1/2 cup (80g) semi-sweet chocolate chips, melted and cooled
For the Chocolate Ganache:
1/2 cup (80g) semi-sweet chocolate chips
1/4 cup (60ml) heavy cream
Directions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a mixing bowl, beat the egg yolks with half of the powdered sugar until pale and thick. Stir in the vanilla extract.
- In a separate bowl, sift together the cocoa powder, flour, and salt. Gradually fold the dry ingredients into the egg yolk mixture until combined.
- In another clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining powdered sugar and continue beating until stiff, glossy peaks form.
- Gently fold the beaten egg whites into the batter in three parts, being careful not to deflate the mixture. Spread the batter evenly into the prepared pan.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the warm cake into the towel, starting from the short end. Let it cool completely.
- While the cake cools, prepare the chocolate cream filling. Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in the melted chocolate until smooth.
- Unroll the cooled cake and spread the chocolate cream evenly over the surface, leaving a small border around the edges. Gently reroll the cake without the towel and place it seam-side down on a wire rack.
- For the chocolate ganache, heat the heavy cream in a saucepan until simmering. Pour it over the chocolate chips and let it sit for 2-3 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the rolled cake.
- Use a spatula to spread the ganache evenly over the cake, covering the top and sides. Garnish with cocoa powder, chocolate shavings, or fresh berries if desired.
- Refrigerate the cake for at least 30 minutes to set the ganache before slicing and serving
Notes
- Decorative Touches:
Add edible gold leaf, sprinkles, or fresh mint leaves for a festive presentation. - Serving Suggestions:
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch. - Make Ahead Option:
The cake can be made a day in advance. Store it in the refrigerator, covered, and bring it to room temperature before serving.
