Triple Chocolate Roll Cake Recipe
If you’re searching for the ultimate showstopper dessert, look no further than this rich and dreamy Triple Chocolate Roll Cake! Imagine a feather-light cocoa sponge, luxuriously filled with chocolate cream, and finished with a glossy ganache — it’s every chocolate lover’s fantasy wrapped up in one beautiful swirl. Each bite has layers of deep chocolate flavor, a melt-in-your-mouth texture, and a striking appearance that makes it a must for celebrations or an indulgent treat just because. The Triple Chocolate Roll Cake is a treat you’ll find yourself craving again and again!
Ingredients You’ll Need
The wonderful thing about this recipe is how a handful of pantry staples transform into a decadent, bakery-worthy cake. Each ingredient has a special role to play, creating the magic that is the Triple Chocolate Roll Cake.
- All-purpose flour: This gives the cake its tender structure and helps it roll without cracking.
- Unsweetened cocoa powder: For that deep chocolate flavor; use a good-quality cocoa for best results.
- Baking powder: Adds a gentle lift, resulting in a light and airy sponge.
- Salt: Just a pinch balances the sweetness and amps up all the chocolate notes.
- Large eggs: Whipped until fluffy, eggs are the secret behind the cake’s soft, flexible crumb.
- Granulated sugar: Sweetens the cake and helps give the sponge its fine texture.
- Vanilla extract: Rounds out the chocolate flavor and adds aromatic warmth.
- Whole milk: Adds moistness and just the right amount of richness.
- Heavy whipping cream (for the filling): When whipped, it creates a cloud-like texture inside the roll.
- Semisweet chocolate chips (for the filling): Melted and folded into cream for chocolatey decadence in every bite.
- Powdered sugar (for the filling): Sweetens the cream and helps it hold its shape.
- Heavy cream (for the ganache): The base for a luscious, pourable ganache.
- Dark chocolate chips (for the ganache): These create the final crowning touch of glossy, bittersweet chocolate.
How to Make Triple Chocolate Roll Cake
Step 1: Prepare the Pan and Preheat
Begin by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it — this will help your delicate cake release beautifully later. Taking this extra minute to prep ensures your Triple Chocolate Roll Cake comes out picture-perfect!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. This step isn’t just about blending — it ensures the cocoa and leavening are evenly distributed, so your cake bakes up with an even chocolate flavor and uniform rise.
Step 3: Make the Fluffy Egg Mixture
In a large mixing bowl, beat the eggs and granulated sugar together on high speed, using an electric mixer. You want the mixture to become thick, pale, and almost mousse-like, which should take about 4 to 5 minutes. This whipped mixture is what gives your Triple Chocolate Roll Cake its signature lightness.
Step 4: Add the Wet Ingredients
Gently beat in the vanilla extract and whole milk until just incorporated. Don’t overmix at this stage! The vanilla highlights the chocolate, while the milk helps keep the sponge soft and flexible for rolling.
Step 5: Combine Wet and Dry
Using a spatula, carefully fold the dry ingredients into the egg mixture. Work gently to avoid deflating all those precious air bubbles you whipped in earlier. Fold just until no streaks remain for a smooth, even batter.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth it into an even layer with a spatula. Bake for 10–12 minutes until the cake is set and springs back when gently pressed. The quick baking time keeps the sponge moist and rollable — keep an eye on it so it doesn’t dry out!
Step 7: Roll While Warm
Right out of the oven, loosen the edges and turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment. Starting from the short end, gently roll the cake up in the towel. Let it cool completely while rolled — this “memory” helps the Triple Chocolate Roll Cake keep its perfect spiral shape later on.
Step 8: Make the Chocolate Cream Filling
While the cake cools, whip the heavy cream and powdered sugar together to soft peaks. Fold in the melted and cooled semisweet chocolate until the mixture is combined and luscious. The filling for Triple Chocolate Roll Cake is like a fluffy truffle tucked inside every slice!
Step 9: Fill and Roll Again
Unroll your cooled cake gently. Spread the chocolate cream evenly all over the sponge. Reroll the cake (without the towel) as snugly as you can, tucking in that beautiful creamy filling. Transfer to a serving platter, seam-side down.
Step 10: Ganache and Chill
For the grand finale, heat the heavy cream for the ganache until just simmering, then pour it over the dark chocolate chips. Wait a minute or two, then stir until glossy and completely smooth. Pour and spread this luscious ganache all over your roll cake. Once coated, refrigerate for at least 30 minutes to set the chocolate and make slicing a breeze.
How to Serve Triple Chocolate Roll Cake
Garnishes
Adding a flourish of garnishes not only makes your Triple Chocolate Roll Cake irresistible to look at, but adds contrast in texture and taste as well. Try a snowfall of powdered sugar, clouds of whipped cream, a sprinkle of chocolate shavings, or a handful of mini chocolate chips for a playful finish. Even fresh berries can lend a pop of color and slight tartness against all that rich chocolate!
Side Dishes
This cake is a decadent treat all by itself, but it pairs beautifully with simple sides. A scoop of vanilla ice cream melts delightfully beside a slice, or serve with a tall glass of cold milk or espresso for balance. If you’d like to lighten things up, a side of fresh raspberries or sliced strawberries brings out the chocolate flavor and keeps the experience refreshing!
Creative Ways to Present
The Triple Chocolate Roll Cake is striking on its own, but you can dress it up for special occasions. Plate individual slices on a drizzle of raspberry sauce for a restaurant-style effect. For holidays, scatter the top with festive sprinkles or edible glitter. Or, serve the cake whole on a pretty platter, with a dollop of whipped cream and extra ganache on the side for those who want a truly over-the-top treat!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the Triple Chocolate Roll Cake tightly with plastic wrap or store in an airtight container and keep it in the refrigerator. It will stay fresh, moist, and delicious for up to three days, making it perfect for prepping ahead or enjoying throughout the week.
Freezing
Triple Chocolate Roll Cake freezes beautifully! Once the cake is assembled and chilled, wrap it well in plastic wrap (whole or by slice), then transfer to a freezer-safe zip-top bag. It can be frozen up to 2 months. To serve, thaw overnight in the fridge before slicing so the texture stays wonderfully soft and creamy.
Reheating
Because this cake is meant to be served chilled or at cool room temperature, reheating isn’t necessary. If you like the ganache to be extra silky, let slices sit out of the fridge for 10 minutes before serving — this softens the chocolate just enough for that melt-in-your-mouth effect!
FAQs
Can I make the Triple Chocolate Roll Cake a day in advance?
Absolutely! In fact, making it a day before serving gives the flavors even more time to mingle and the cake to set beautifully. Just keep it chilled and covered until you’re ready to slice and serve.
What if my cake cracks while rolling?
Don’t worry! Sometimes, even with careful rolling, a crack or two can happen. The good news is, the chocolate ganache on top will hide any imperfections beautifully. It will still taste absolutely amazing!
Can I use milk or white chocolate in the filling or ganache?
Definitely. For a sweeter twist, swap out the semisweet or dark chocolate for milk or white chocolate. Just note that milk and white chocolate are softer and sweeter, so you may want to use a bit less sugar elsewhere in the recipe.
Is there a gluten-free version of Triple Chocolate Roll Cake?
Yes! Substitute a good-quality 1-for-1 gluten-free flour blend for the all-purpose flour, and your Triple Chocolate Roll Cake will be just as delicious and easy to roll. Be sure all other ingredients are gluten-free, too.
Will the cake be too rich for kids?
Not at all! While it’s certainly a chocolate lover’s dream, the cake is surprisingly light thanks to the whipped eggs and cream. If you’re serving little ones, you can offer smaller slices and enjoy this special treat together.
Final Thoughts
I hope you’re as excited as I am to make (and share) this Triple Chocolate Roll Cake — it’s truly a chocolate experience worth savoring. Whether for birthdays, holidays, or the middle of an ordinary week, this cake brings a little extra joy to any table. Happy baking, and enjoy every delectable bite!
Print
Triple Chocolate Roll Cake Recipe
- Total Time: 1 hour 15 minutes (includes cooling and chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in the decadent delight of a Triple Chocolate Roll Cake, a luscious dessert that combines a light chocolate sponge cake with a rich chocolate filling and ganache topping.
Ingredients
For the Cake:
3/4 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 cup whole milk
For the Filling:
1 cup heavy whipping cream; 1/2 cup semisweet chocolate chips, melted and cooled; 2 tablespoons powdered sugar
For the Ganache Topping:
1/2 cup heavy cream; 1/2 cup dark chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Prepare the cake: Whisk together flour, cocoa powder, baking powder, and salt. Beat eggs and sugar until thick, then mix in vanilla and milk. Fold in dry ingredients, pour into pan, and bake for 10–12 minutes. Roll the warm cake in a towel and let cool.
- Make the filling: Whip cream with powdered sugar, fold in melted chocolate, and spread over the unrolled cake. Roll it back up.
- Prepare the ganache: Heat cream until simmering, pour over chocolate chips, let sit, then stir until smooth. Pour over the cake and refrigerate for 30 minutes before slicing and serving.
Notes
- You can prepare the cake a day ahead and store it in the fridge.
- For added texture, sprinkle mini chocolate chips or chocolate shavings over the ganache.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 125mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg
