Description
Indulge in rich layers of fudgy delight with this Triple Chocolate Roll Cake featuring a moist chocolate sponge, luscious chocolate filling, and a glossy chocolate ganache. This elegant yet approachable dessert is perfect for chocolate lovers seeking an intense, satisfying, and visually stunning treat ideal for celebrations or any special occasion.
Ingredients
Scale
Chocolate Sponge
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 ounces bittersweet chocolate, melted
Chocolate Filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces bittersweet chocolate, melted
- 2 tablespoons softened butter
Chocolate Ganache
- 1/2 cup heavy cream
- 4 ounces bittersweet chocolate, chopped
Additional Ingredients
- Butter or vegan butter (for filling and optional substitution)
- Powdered sugar (for dusting towel)
- Salt (a pinch, to balance sweetness)
Instructions
- Prepare the Chocolate Sponge: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Whisk the eggs and granulated sugar vigorously until the mixture is thick, pale, and fluffy. Gently sift and fold in the flour and cocoa powder to maintain airiness. Slowly fold in the melted bittersweet chocolate, ensuring an even batter. Pour into the pan and bake until the cake is springy and set to the touch, about 12-15 minutes.
- Roll the Sponge: While still warm, invert the cake onto a clean kitchen towel lightly dusted with powdered sugar to prevent sticking. Carefully peel off the parchment paper. Roll the cake up tightly in the towel, shaping it and preventing cracks. Let it cool completely in this rolled form.
- Make the Chocolate Filling: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the melted bittersweet chocolate and softened butter until the mixture is smooth, rich, and fully combined.
- Unroll and Fill: Carefully unroll the cooled sponge and spread the chocolate filling evenly over its surface. Re-roll the cake tightly without the towel, ensuring the filling stays inside.
- Prepare the Ganache: Heat the heavy cream until just simmering, then pour over chopped bittersweet chocolate. Let it sit for a few minutes to melt the chocolate, then stir gently until smooth and glossy. Allow the ganache to cool slightly before pouring it evenly over the rolled cake.
- Chill and Serve: Refrigerate the assembled cake for at least two hours to allow the ganache to set and the filling to firm up. Serve chilled or at room temperature for optimal texture and flavor.
Notes
- Beat eggs until thick and fluffy to achieve a light sponge texture.
- Fold ingredients gently to retain airiness and prevent deflation.
- Roll the cake while warm to avoid cracks and maintain flexibility.
- Use high-quality bittersweet chocolate and melt slowly to preserve shine and smoothness.
- Chill the cake sufficiently to set filling and ganache firmly before slicing clean slices.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 380
- Sugar: 30g
- Sodium: 90mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 110mg
Keywords: triple chocolate, roll cake, chocolate sponge, chocolate ganache, chocolate filling, dessert, chocolate lover, homemade cake