Description
This Triple Chocolate Roll Cake is a decadent dessert featuring a light and fluffy chocolate sponge, layered with a luscious chocolate whipped cream filling and topped with a smooth chocolate ganache. Perfectly balanced and rich, this cake roll is ideal for chocolate lovers seeking an elegant yet approachable treat.
Ingredients
Scale
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
- Preheat Oven 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 in color and fluffy, ensuring good aeration for a light sponge.
- Sift Dry Ingredients: In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to combine evenly and remove lumps.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the egg and sugar mixture, maintaining the airiness to keep the batter light.
- Add Milk and Vanilla: Mix in the milk and vanilla extract gently until the batter is smooth and homogenous.
- Pour Batter into Pan: Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula to ensure a uniform cake thickness.
- Bake the Cake: Bake in the preheated oven for 12-15 minutes, or until the cake springs back lightly when touched.
- Invert and Cool: Immediately turn the hot cake out onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper to prevent tearing.
- Roll Cake While Warm: Gently roll the cake up along with the towel to form a spiral. Let it cool completely in this rolled shape to set the form.
- Prepare Filling: Gently fold the melted semi-sweet chocolate into the whipped heavy cream until well combined but still fluffy.
- Unroll and Fill: Carefully unroll the cooled cake and spread the chocolate whipped cream filling evenly over the surface.
- Re-roll and Chill: Roll the cake back up without the towel and chill it in the refrigerator for 30 minutes to firm up the filling.
- Make Ganache Frosting: Heat the heavy cream until it just begins to simmer, then pour it over the chopped semi-sweet chocolate. Stir gently until the mixture is smooth and glossy.
- Frost the Cake: Spread the chocolate ganache evenly over the chilled cake roll. Refrigerate again until the ganache is set and firm.
- Slice and Serve: Slice the cake into 8-10 servings and serve chilled for the best texture and flavor.
Notes
- Dusting the towel with cocoa powder prevents the cake from sticking when rolled.
- Folding the whipped cream and melted chocolate gently preserves the light texture of the filling.
- Ensure the cake is baked just until springy and not overbaked to avoid dryness.
- Chilling the rolled cake helps it hold its shape and makes slicing easier.
- Use good-quality semi-sweet chocolate for richer flavor in both filling and ganache.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
