Triple Chocolate Roll Cake Recipe

If you have a serious sweet tooth and love the irresistible charm of chocolate in every bite, then this Triple Chocolate Roll Cake Recipe is about to become your new favorite dessert obsession. This luscious, fudgy roll cake combines a tender cocoa sponge with a creamy chocolate whipped filling and a decadent chocolate ganache on top, creating layers of chocolate delight that are as impressive to serve as they are satisfying to eat. Whether you’re celebrating a special moment or just craving an extraordinary treat, this cake promises a melt-in-your-mouth experience that’s both elegant and wonderfully comforting.

Ingredients You’ll Need

This recipe keeps things wonderfully uncomplicated while delivering maximum chocolate impact. Each ingredient plays a key role in crafting that perfect balance of moist, airy cake and rich fillings that make this dessert truly unforgettable.

• 4 large eggs: Provide structure and lightness, giving the cake its airy texture.
• 3/4 cup granulated sugar: Sweetens and helps create a fluffy batter when whisked with eggs.
• 1/2 cup all-purpose flour: The base of the cake, contributing just enough body without heaviness.
• 1/4 cup unsweetened cocoa powder: Delivers deep chocolate flavor and beautiful color.
• 1 tsp baking powder: Ensures the cake rises perfectly for that soft sponge.
• 1/4 tsp salt: Balances sweetness and enhances flavor.
• 1/4 cup milk: Adds moisture and helps blend the batter smoothly.
• 1 tsp vanilla extract: Rounds out the chocolate with warm, sweet notes.
• 1 cup heavy cream, whipped: Forms the light and creamy filling base.
• 1/2 cup semi-sweet chocolate chips, melted: Combined with whipped cream to intensify the chocolate filling.
• 1 cup semi-sweet chocolate, chopped: Used for the rich ganache frosting.
• 1/2 cup heavy cream: Heated and mixed with chocolate to create a smooth, glossy ganache.

How to Make Triple Chocolate Roll Cake Recipe

Step 1: Prepare Your Pan and Preheat Oven

Begin by setting your oven to 350°F (175°C). Lining a 10×15 inch jelly roll pan with parchment paper and lightly greasing it is essential to ensure that your delicate cake doesn’t stick and rolls perfectly later. This simple preparation goes a long way toward a flawless bake.

Step 2: Whisk Eggs and Sugar

In a mixing bowl, vigorously whisk together the eggs and granulated sugar until the mixture becomes pale and fluffy. This step is crucial since the air you incorporate here gives your cake that light, springy texture that melts in your mouth.

Step 3: Combine Dry Ingredients

Take another bowl and sift together the all-purpose flour, cocoa powder, baking powder, and salt. Sifting not only removes lumps but also helps everything blend evenly, making your cake irresistibly smooth.

Step 4: Fold Dry Ingredients Into Egg Mixture

Gently fold the dry ingredients into the fluffy egg mixture. Folding rather than stirring will keep the air in your batter, ensuring a tender crumb rather than a dense cake.

Step 5: Add Milk and Vanilla Extract

Pour in the milk and vanilla extract, mixing until you have a smooth and uniform batter. These two tips add moisture and depth of flavor that beautifully complement the chocolate’s richness.

Step 6: Bake the Cake

Pour your batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 12-15 minutes or until the surface springs back when lightly touched. This bake time keeps the sponge soft enough to roll without cracking.

Step 7: Roll While Warm

Once out of the oven, immediately turn the cake onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper, then roll the cake up in the towel from the short end. Rolling it while warm prevents cracks and makes it easier to shape later. Let it cool completely before unrolling.

Step 8: Prepare and Spread the Filling

Fold the melted semi-sweet chocolate gently into the whipped heavy cream to create a fluffy, chocolatey filling. Unroll the cooled cake and spread this filling evenly over its entire surface.

Step 9: Re-roll and Chill

Roll the cake back up without the towel this time and place it in the fridge for about 30 minutes. Chilling helps the filling set and makes handling the roll easier when adding the final touches.

Step 10: Make and Apply the Frosting

Heat the heavy cream until it just begins to simmer, then pour it over the chopped semi-sweet chocolate. Stir gently until smooth and glossy to create a decadent ganache. Spread this over the chilled cake roll, then refrigerate until the frosting is set and firm.

Step 11: Slice and Serve

Once chilled and set, slice your triple chocolate roll cake into generous portions and enjoy the rich, multi-textured chocolate experience that’s simply irresistible.

How to Serve Triple Chocolate Roll Cake Recipe

Garnishes

Sprinkle cocoa powder or chocolate shavings on top for a pretty finish that amps up the chocolate look. Fresh berries, like raspberries or strawberries, add a delightful tart contrast and a pop of color.

Side Dishes

Serve with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to balance the dense chocolate richness. A cup of robust coffee or a fruity red wine pairs beautifully and elevates the experience.

Creative Ways to Present

Try slicing the roll cake thinly and stacking it with extra whipped cream between slices for a layered dessert plate. Alternatively, drizzle some caramel or raspberry sauce over the slices for added flair and flavor variation.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly in plastic wrap and keep refrigerated for up to 3 days. This helps maintain moisture and keeps the whipped cream filling fresh and tasty.

Freezing

For longer storage, wrap the roll cake securely in plastic and then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve texture and flavor.

Reheating

This dessert is best enjoyed chilled, so instead of reheating, allow it to come to room temperature for about 15 minutes if it feels too firm from the fridge. This way, the flavors and textures are at their peak.

FAQs

Can I use milk chocolate instead of semi-sweet chocolate in this recipe?

Absolutely! Using milk chocolate will make the cake sweeter and creamier, so reduce any additional sugar if you prefer a less sweet dessert.

Is it necessary to roll the cake while it is still warm?

Yes, rolling the cake warm helps prevent cracks. It allows the cake to cool in the rolled shape, which makes re-rolling with the filling easier and neater.

Can I make this recipe dairy-free?

Yes, substitute the heavy cream and milk with coconut cream or other non-dairy alternatives. Use a dairy-free chocolate to keep the chocolate flavors intact without the dairy.

How thick should the cake layer be before baking?

Spread the batter evenly in your jelly roll pan about 1/4 to 1/2 inch thick. This thickness helps create a tender yet sturdy sponge that’s easy to roll.

What is the best way to melt chocolate for the filling and frosting?

Use a microwave in short bursts or a double boiler to gently melt the chocolate. Stir frequently to avoid burning and ensure a smooth, glossy finish.

Final Thoughts

This Triple Chocolate Roll Cake Recipe is more than just a dessert — it’s a chocolate lover’s dream come true with its perfect combination of textures and rich layers. It’s surprisingly simple to make yet guarantees applause-worthy results that will impress anyone lucky enough to share it with you. So grab your whisk and pan, and treat yourself to a spectacular homemade chocolate experience that truly feels like a warm hug in cake form.

Print