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
Scale
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
