Description
The Triple Chocolate Roll Cake is a luscious and decadent dessert featuring soft and airy chocolate sponge cake rolled with rich chocolate cream filling and topped with a smooth dark chocolate ganache. This cake delivers an intense chocolate experience with a light texture, making it perfect for celebrations or a delightful treat any day.
Ingredients
Units
Scale
Sponge Cake
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 2/3 cup all-purpose flour, sifted
- 1/4 cup cocoa powder, sifted
- 1 teaspoon baking powder
Chocolate Cream Filling
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 4 oz dark chocolate, melted and cooled
Ganache
- 4 oz dark chocolate
- 3 tablespoons unsalted butter
Instructions
- Prepare the Sponge: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Beat the eggs and granulated sugar together until pale, fluffy, and doubled in volume, forming a light, airy base. Gently fold in the sifted flour, cocoa powder, and baking powder to maintain the batter’s lightness.
- Bake the Sponge: Pour the batter evenly into the prepared baking sheet. Bake for about 10-12 minutes or until the sponge springs back when lightly touched. Avoid overbaking to keep the sponge flexible for rolling.
- Roll the Sponge: While the sponge is still slightly warm, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the sponge tightly with the towel inside. This helps shape the roll and prevents cracking.
- Make the Chocolate Cream Filling: Whip the chilled heavy cream with powdered sugar until soft peaks form. Fold in the melted and cooled dark chocolate gently until combined, creating a smooth and silky filling.
- Fill and Roll the Cake: Unroll the sponge carefully and spread the chocolate cream filling evenly over the surface. Re-roll the cake tightly without the towel, sealing the filling inside to create the signature spiral.
- Prepare the Ganache and Decorate: Melt the dark chocolate with butter until smooth and glossy. Pour the ganache over the rolled cake, allowing it to drip down the sides. Chill the cake in the refrigerator to set the ganache and firm up the roll before slicing.
Notes
- Use room temperature eggs for a stable and fluffy sponge.
- Fold the dry ingredients gently into the batter to keep it airy.
- Roll the sponge while warm to avoid cracks.
- Chill the cake before slicing for clean cuts and enhanced flavor melding.
- Use high-quality dark chocolate (60% cocoa or higher) for the best taste.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 80 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg