Description
The Triple Chocolate Roll Cake is a luscious, moist, and rich chocolate sponge cake rolled with a smooth dark chocolate ganache filling. Combining cocoa powder, dark chocolate, and chocolate ganache, it delivers a multi-layered chocolate experience with a light yet satisfyingly dense texture. Perfect for special occasions or indulgent moments, this elegant roll cake is easy to make and customizable to suit your taste.
Ingredients
Scale
Sponge Cake
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter
- 2 oz dark chocolate, melted
- 1 teaspoon vanilla extract
Chocolate Ganache Filling
- 3/4 cup heavy cream
- 5 oz dark chocolate, chopped
- Optional: chopped hazelnuts or almonds for filling
Instructions
- Prepare the Sponge Batter: Preheat your oven to 350°F (175°C) and line a baking sheet (approximately 9×13 inches) with parchment paper. Sift together the all-purpose flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the room temperature eggs and granulated sugar until the mixture is thick, pale, and forms soft peaks. Gently fold the dry ingredients into the egg mixture to keep the batter airy. Melt the butter and dark chocolate together, then quickly fold them into the batter along with vanilla extract until fully combined.
- Bake the Sponge: Pour the batter evenly into the prepared baking tray and spread it smoothly. Bake in the preheated oven for 12 to 15 minutes, or until the sponge springs back when lightly touched and a skewer inserted comes out clean. Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar to prevent sticking, then carefully peel off the parchment paper. Roll the sponge gently in the towel while still warm and set aside to cool.
- Prepare the Chocolate Ganache Filling: While the sponge is baking, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then whisk until smooth and silky. Allow the ganache to cool slightly until thickened but still spreadable. Optionally fold in chopped hazelnuts or almonds if desired.
- Roll the Cake: Once the sponge has cooled but remains pliable, gently unroll it from the towel. Spread the chocolate ganache evenly over the surface, leaving a small margin at the edges. Carefully roll the cake back up without squeezing too tightly to avoid cracking. Place the roll seam side down on a platter or tray.
- Chill and Serve: Wrap the cake tightly in plastic wrap and refrigerate for at least 1 hour to allow the ganache to set and the flavors to meld. Before serving, slice with a sharp knife for clean cuts and optionally garnish with powdered sugar, cocoa powder, chocolate curls, or fresh berries. Enjoy the decadent triple chocolate experience in every bite!
Notes
- Use room temperature eggs for optimum volume when beating.
- Gently fold dry ingredients into eggs to maintain batter airiness and prevent toughness.
- Roll the sponge while still warm to prevent cracking.
- Chill the cake thoroughly before slicing to ensure clean cuts and firm ganache.
- Use high-quality chocolate for the best flavor and texture.
Nutrition
- Serving Size: 1 slice (1/10 of roll)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg