If you love chocolate, get ready to fall head over heels for the Triple Chocolate Roll Cake! This decadent dessert layers a light, cocoa-infused sponge with silky chocolate whipped cream and a glossy ganache, delivering chocolate flavor in every bite. Its stunning spiral and irresistible trio of textures make it the show-stopping centerpiece for birthdays, holidays, or a spontaneous treat for your favorite people. The recipe is surprisingly achievable for home bakers, so come on—let’s roll up some chocolatey happiness!
Ingredients You’ll Need
Here’s the beauty of the Triple Chocolate Roll Cake: each ingredient serves a special role, working together to create a rich, fluffy, and harmonious dessert. Don’t skimp or substitute—these essentials are the secret to that irresistible chocolate swirl and luscious filling!
- All-purpose flour: Gives structure to the sponge cake, keeping it light and flexible for rolling.
- Unsweetened cocoa powder: The foundation of all three chocolate elements, delivering deep, true chocolate flavor.
- Baking powder: Adds essential lift so your sponge is soft but never dense.
- Salt: Just a pinch sharpens and balances all those sweet flavors.
- Eggs (room temperature): Whipping air into the eggs is the magic behind the cake’s fluffiness and roll-ability.
- Granulated sugar: Makes the cake tender while adding the right amount of sweetness.
- Vanilla extract: Enhances chocolate’s richness and rounds out all the flavors.
- Milk: Keeps the cake moist and helps bring everything together.
- Heavy whipping cream (for filling and ganache): Whips up into the dreamiest, cloud-like filling, plus creates that glossy ganache topping.
- Powdered sugar: Sweetens the whipped cream and is perfect for dusting your towel (so the cake doesn’t stick).
- Mini chocolate chips: Tiny bursts of texture and extra chocolate hidden inside the swirl.
- Semi-sweet chocolate (chopped): For the ganache, balancing richness without overpowering sweetness.
- Butter: Adds gloss and silkiness to the ganache so it slices beautifully.
How to Make Triple Chocolate Roll Cake
Step 1: Prep Your Pan and Preheat
Line a 10×15-inch jelly roll pan with parchment paper, letting the edges hang over for easy removal. Lightly grease the top so every bit of cake releases smoothly—this little step gives you a flawless spiral later on. Crank your oven to 350°F (175°C) so it’s hot and ready to go.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and sift together the flour, cocoa powder, baking powder, and salt. Sifting not only removes lumps but also aerates the mixture, which helps create that iconic fluffy texture in your Triple Chocolate Roll Cake.
Step 3: Whip the Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar on high for a full 5 minutes. Put on your favorite song and let it go until the mixture turns very thick, pale, and the beaters leave silky ribbons. This step traps air for a sponge that’s light yet sturdy enough to roll.
Step 4: Add the Flavor and Combine
Mix in the vanilla extract and milk, giving your base extra moisture and that gentle aroma. Gently fold in the flour-cocoa mixture, using slow movements to keep as much air in as possible—no rushing here! Once there are no more streaks, stop mixing.
Step 5: Bake the Cake
Pour the batter into your prepared pan and spread it to the edges in an even layer. Bake for 10 to 12 minutes: it should spring back when touched and pull slightly from the sides. Overbaking makes the cake crack, so keep an eye on it!
Step 6: Roll While Warm
While the cake is hot, flip it out onto a clean kitchen towel that you’ve dusted with plenty of powdered sugar (it works like magic to prevent sticking). Peel off the parchment and, starting from the short end, roll the cake up in the towel. This step “trains” the cake to remember its shape and makes the final assembly a breeze. Let it cool completely in its spiral.
Step 7: Make the Chocolate Whipped Cream Filling
In a chilled bowl, beat together the heavy whipping cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form. This means the filling will hold its shape—think mousse, not soup! Gently stir in the mini chocolate chips for those irresistible pops of texture.
Step 8: Fill and Re-Roll
Unroll the cooled cake carefully. Evenly spread the chocolate whipped cream over the sponge, all the way to the edges. Sprinkle those mini chocolate chips on top, then roll the cake back up tightly (this time without the towel, of course). Don’t worry if it cracks a little—the ganache will be your secret fix!
Step 9: Make the Ganache Topping
Heat the cream in a small saucepan until it’s steaming but not boiling. Pour over the chopped semi-sweet chocolate and butter in a heatproof bowl. Let it sit for a minute, then stir until glossy and smooth. Let it cool a bit so it thickens, then pour and spread the ganache over the rolled cake.
Step 10: Chill and Slice
Pop your Triple Chocolate Roll Cake in the fridge for at least 30 minutes to set the ganache and filling. When ready to serve, use a sharp knife (wiping it between slices for those picture-perfect spirals) and enjoy the applause!
How to Serve Triple Chocolate Roll Cake
Garnishes
Dress up your Triple Chocolate Roll Cake with a flutter of chocolate curls, dusting of powdered sugar, or a few extra mini chocolate chips sprinkled over the ganache. For a festive pop, add edible gold flakes or fresh berries—anything that makes your cake look every bit as special as it tastes.
Side Dishes
This cake is wonderfully rich all on its own, but for dinner party flair, serve thin slices alongside a scoop of vanilla bean ice cream or a dollop of berry compote. A cup of hot espresso, cappuccino, or even a small glass of dessert wine makes a sophisticated pairing that balances the deep chocolate notes.
Creative Ways to Present
Turn your Triple Chocolate Roll Cake into a celebration centerpiece by plating it whole on a cake stand and surrounding it with fresh strawberries or chocolate-dipped fruit. For an elegant twist, cut the roll into mini spirals and serve them as individual “petits fours” at brunch or on a dessert buffet!
Make Ahead and Storage
Storing Leftovers
Wrap the Triple Chocolate Roll Cake tightly in plastic wrap or store in an airtight container in the refrigerator. It’ll keep fresh and moist for up to three days without losing that perfect swirl or the creamy filling inside.
Freezing
This cake actually freezes beautifully! Chill until firm, then wrap the whole roll (or individual slices) in plastic wrap and a layer of foil. Freeze for up to one month; when you want a treat, thaw it in the fridge for several hours or overnight for best texture.
Reheating
There’s no need to reheat—Triple Chocolate Roll Cake is best enjoyed cool or at room temperature. If frozen, let it thaw in the fridge, then set it on the counter for about ten minutes before slicing to ensure that luscious, creamy filling is perfectly soft.
FAQs
Why did my roll cake crack when I rolled it?
Rolling the cake while it’s still warm and pliable is crucial. If you wait too long, it cools and sets, making it more likely to crack. But don’t stress—small cracks can be covered beautifully with the ganache!
Can I make Triple Chocolate Roll Cake gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend. Just make sure it contains xanthan gum or another stabilizer for the best rollable texture.
How do I get my chocolate whipped cream filling super fluffy?
Start with well-chilled cream, use cold bowls and beaters, and whip until stiff peaks form. Be careful not to over-beat, or the cream can turn grainy and lose its airy texture.
Can I use dark chocolate instead of semi-sweet for the ganache?
Definitely! If you adore the deep intensity of dark chocolate, swap it in for a richer, less sweet ganache. Just taste and adjust the sweetness if needed.
What’s the best method for clean, neat cake slices?
Use a sharp, thin-bladed knife and wipe it clean between cuts. A little patience goes a long way—especially with that luscious ganache topping!
Final Thoughts
This Triple Chocolate Roll Cake isn’t just a dessert—it’s a chocolate lover’s dream come true and a memory in the making. The swirl, the whipped filling, that glossy ganache… every step is a small celebration. Don’t wait for a holiday; invite some chocolate joy into your kitchen and treat yourself or your loved ones to a slice (or two)!
Print
Triple Chocolate Roll Cake Recipe
- Total Time: 1 hour (including cooling and assembly)
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of this Triple Chocolate Roll Cake – a rich cocoa sponge filled with creamy chocolate whipped cream and topped with a luscious chocolate ganache. This show-stopping dessert is perfect for any occasion, from celebrations to holiday gatherings.
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the Filling:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon vanilla extract
- ½ cup mini chocolate chips
For the Ganache Topping:
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate (chopped)
- 1 tablespoon butter
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 it.
- Prepare the Cake: Sift together the flour, cocoa powder, baking powder, and salt. Beat eggs and sugar until thick. Mix in vanilla and milk. Fold in dry ingredients. Bake and roll the cake up to cool.
- Make the Filling: Whip cream, sugar, cocoa, and vanilla. Spread over cooled cake, sprinkle with chocolate chips, and roll up.
- Prepare the Ganache: Heat cream, pour over chocolate and butter, stir until smooth. Spread over the rolled cake. Chill before slicing.
Notes
- For clean slices, wipe your knife between each cut.
- The cake can be made a day ahead and refrigerated until ready to serve. Let it sit at room temperature for 10 minutes before slicing for the best texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
