If you are a chocolate lover looking for an impressive yet approachable dessert, this Triple Chocolate Roll Cake Recipe is going to be your new best friend. This light, fluffy chocolate sponge rolled with luscious chocolate whipped cream filling and topped with a silky chocolate ganache creates a perfectly balanced treat that feels indulgent without being overly heavy. It’s a dessert that brings together the joy of three kinds of chocolate in one stunning cake roll, making it ideal for celebrations or simply satisfying that chocolate craving in a way that feels special and homemade.
Ingredients You’ll Need
Despite its luxurious flavors, the Triple Chocolate Roll Cake Recipe relies on a simple list of ingredients that everyone can find in their pantry or fridge. Each component plays an important role from creating the airy sponge to ensuring the right chocolate intensity, so having everything prepared will make the baking process smooth and enjoyable.
- 4 large eggs: Eggs provide structure and help create a light and fluffy sponge texture.
- 3/4 cup granulated sugar: Adds sweetness and helps with the sponge’s tenderness.
- 1/2 cup all-purpose flour: The base for the cake, providing just enough structure without heaviness.
- 1/4 cup unsweetened cocoa powder: Brings rich chocolate flavor and a deep color to the sponge.
- 1 tsp baking powder: Helps the cake rise and become perfectly airy.
- 1/4 tsp salt: Balances sweetness and enhances chocolate flavor.
- 1/4 cup milk: Adds moisture to keep the sponge tender.
- 1 tsp vanilla extract: Brings warmth and depth to the cake flavor.
- 1 cup heavy cream (for filling): Whipped to create a luscious chocolate cream filling.
- 1/2 cup semi-sweet chocolate chips (for filling): Melted into the cream to add smooth chocolate richness.
- 1 cup semi-sweet chocolate, chopped (for frosting): Forms the decadent ganache topping.
- 1/2 cup heavy cream (for frosting): Heated and combined with chocolate to make a silky frosting.
How to Make Triple Chocolate Roll Cake Recipe
Step 1: Prepare the Sponge Batter
Start by preheating your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and grease it lightly to prevent sticking. Whisk the eggs and sugar in a bowl until the mixture is pale and fluffy, which will give the sponge that airy lift. Then sift together the flour, cocoa powder, baking powder, and salt in a separate bowl to avoid any lumps and ensure even rising.
Step 2: Combine Ingredients for the Sponge
Gently fold the dry ingredients into the egg mixture to keep all that air in the batter. Slowly add the milk and vanilla extract, stirring until everything is smooth and fully incorporated. Pour this luscious chocolate batter into the prepared pan and spread it evenly, which is essential for an even bake and an easy roll later.
Step 3: Bake and Roll the Sponge
Bake your cake for 12 to 15 minutes, or until it springs back gently when touched. This touch test will help you avoid overbaking, which can dry out the sponge. While still warm, turn the cake onto a clean kitchen towel dusted with cocoa powder to prevent sticking. Carefully peel off the parchment paper. The magic moment here is gently rolling the cake up in the towel while it’s warm to help it shape without cracking. Let it cool fully rolled up.
Step 4: Prepare and Spread the Filling
Whip the heavy cream until stiff peaks form, then carefully fold in the melted semi-sweet chocolate for a creamy, decadent filling. Unroll the cooled cake gently and spread the chocolate cream filling evenly over the surface. Roll it back up tightly without the towel this time and chill in the fridge for at least 30 minutes to set the filling and make slicing a breeze.
Step 5: Make the Chocolate Ganache Frosting
For the ganache, heat the heavy cream just until it simmers and pour it over the chopped chocolate. Stir slowly to create a smooth, glossy frosting that will melt over the cooled cake roll. Spread the ganache evenly over the cake and refrigerate again until it’s fully set. This final layer adds an elegant finish that brings all three chocolates together beautifully.
How to Serve Triple Chocolate Roll Cake Recipe
Garnishes
While this cake is spectacular on its own, you can add some extra charm with a dusting of cocoa powder or a sprinkling of chocolate shavings on top. Fresh raspberries or a few mint leaves can add a pop of color and a fresh contrast to the rich chocolate flavors.
Side Dishes
Serve slices of this cake with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream for a classic combination. A small bowl of fresh berries or a simple espresso pairs wonderfully as well, enhancing the chocolate experience without overpowering it.
Creative Ways to Present
For a party, slice the roll into smaller bite-sized pinwheels to serve as elegant finger desserts. You can also drizzle additional warm chocolate or caramel sauce over slices to impress guests with visual appeal and extra flavor layers. Wrapping individual slices in parchment can make for cute, portable treats too!
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store in an airtight container in the refrigerator to keep the ganache fresh and the filling firm. The cake stays moist and delicious for up to 3 days, making it great for preparing in advance for busy days.
Freezing
If you want to freeze the Triple Chocolate Roll Cake Recipe, slice it first and wrap individual pieces in foil and plastic wrap to prevent freezer burn. It will keep well for up to one month. Thaw overnight in the refrigerator before serving to maintain texture and flavor.
Reheating
This cake is best enjoyed chilled, but if you prefer it at room temperature, simply remove it from the fridge about 20 minutes before serving. Avoid microwaving to preserve the delicate texture of the sponge and the smooth consistency of the ganache.
FAQs
Can I use dark chocolate instead of semi-sweet for this recipe?
Absolutely! Substituting dark chocolate will give the roll cake a slightly more intense, bittersweet flavor. Just keep in mind that it may affect the sweetness balance, so you could adjust sugar slightly if desired.
What is the best way to roll the cake without cracking?
Rolling the cake while it is still warm, along with the kitchen towel, helps prevent cracks. The sponge is more pliable at this stage. Rolled up and cooled, it will maintain its shape perfectly when filled later.
Can I make this recipe gluten-free?
Yes! You can replace all-purpose flour with a gluten-free blend suited for baking. Make sure it contains xanthan gum or a similar binder for best results, as this will help with structure.
How long does it take to whip the heavy cream properly?
Whipping times vary by equipment and cream freshness, but typically, it takes about 3 to 5 minutes with an electric mixer on medium-high speed to reach stiff peaks — where the cream holds its shape firmly when the beaters are lifted.
Is it possible to make the filling ahead of time?
Yes, you can prepare the chocolate whipped cream filling a few hours ahead and keep it refrigerated. Just give it a quick whip again before spreading if it has softened or separated slightly.
Final Thoughts
There is something so satisfying about the classic charm of a rolled cake combined with the luxurious taste of rich chocolate in three glorious forms. The Triple Chocolate Roll Cake Recipe is a delightful dessert to bring warmth and joy to any occasion. I encourage you to give it a try—once you do, it just might become a beloved staple in your baking repertoire, perfect for sharing with friends and family who appreciate the magic of chocolate!
Print
Triple Chocolate Roll Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A decadent Triple Chocolate Roll Cake featuring a light chocolate sponge rolled with a smooth chocolate whipped cream filling and topped with a rich chocolate ganache frosting. Perfect for chocolate lovers seeking a show-stopping dessert.
Ingredients
For the 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
For the Filling:
- 1 cup heavy cream, whipped
- 1/2 cup semi-sweet chocolate chips, melted
For the Frosting:
- 1 cup semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat 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 and fluffy, ensuring the batter will have a light texture.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to combine evenly and remove lumps.
- Combine Mixtures: Gradually fold the dry ingredients into the egg and sugar mixture, mixing gently to maintain the batter’s airiness.
- Add Milk and Vanilla: Stir in the milk and vanilla extract until the batter is smooth and well combined.
- Pour Batter and Bake: Pour the batter evenly into the prepared jelly roll pan and spread to the edges. Bake for 12-15 minutes, or until the cake springs back lightly when pressed.
- Invert Cake onto Towel: Immediately turn the hot cake onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper.
- Roll Cake with Towel: While still warm, gently roll the cake up with the towel inside and allow it to cool completely. This helps the cake form its shape without cracking.
- Prepare Filling: Fold the melted semi-sweet chocolate gently into the whipped heavy cream to create a smooth chocolate filling.
- Unroll and Fill Cake: Unroll the cooled cake carefully. Spread the chocolate whipped cream evenly over the surface of the cake.
- Re-roll and Chill: Roll the cake back up without the towel. Wrap tightly and chill in the refrigerator for 30 minutes to set the filling.
- Make Frosting Ganache: Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate and stir until smooth and glossy.
- Frost Cake: Pour and spread the ganache evenly over the chilled cake roll, covering it completely.
- Chill to Set: Refrigerate the frosted cake for at least 30 minutes or until the ganache is set and firm.
- Serve: Slice the chilled cake roll into servings and enjoy this rich triple chocolate treat.
Notes
- Rolling the cake while warm prevents cracking and helps achieve a smooth roll.
- Dusting the towel with cocoa powder avoids sticking of the cake surface during rolling.
- Use good quality semi-sweet chocolate for the best flavor in both the filling and frosting.
- Chilling the cake after frosting ensures clean slicing and helps the ganache set perfectly.
- You can prepare the cake a day in advance; it stores well refrigerated for up to 2 days.
