A Rich, Rolled Dessert for True Chocolate Lovers

If you crave chocolate on chocolate on chocolate, this Triple Chocolate Roll Cake is your dream dessert come true. With a soft, airy chocolate sponge cake, a luscious chocolate cream filling, and a silky ganache glaze, this rolled beauty is rich, elegant, and totally irresistible. Each slice delivers a swirl of texture and flavor that looks stunning and tastes even better.

Whether you're celebrating a special occasion or just need a serious chocolate fix, this cake brings drama and delight to the dessert table.

🌟 Why This Recipe Works

  • Three Layers of Chocolate Goodness: Sponge, filling, and ganache come together for deep chocolate flavor in every bite.

  • Moist, Flexible Cake: The sponge is soft but strong enough to roll without cracking.

  • Silky-Smooth Filling: Lightly whipped chocolate cream adds richness without being too heavy.

  • Stunning Presentation: The swirl looks fancy but is easy to achieve with simple steps.

  • Make-Ahead Friendly: Perfect for prepping a day in advance.

🛒 Ingredients You’ll Need

For the Chocolate Sponge Cake

  • 4 large eggs, room temperature

  • ½ cup granulated sugar

  • 1 tsp vanilla extract

  • ¼ cup all-purpose flour

  • ¼ cup unsweetened cocoa powder

  • ¼ tsp salt

  • ½ tsp baking powder

🧁 Pro Tip: Sift the dry ingredients for a super light sponge.

For the Chocolate Cream Filling

  • 1 cup heavy whipping cream

  • 4 oz semi-sweet or dark chocolate, melted and slightly cooled

  • 2 tbsp powdered sugar

  • 1 tsp vanilla extract

For the Chocolate Ganache Topping

  • ½ cup heavy cream

  • 4 oz semi-sweet chocolate, chopped (or chocolate chips)

  • 1 tbsp unsalted butter (for shine)

🍫 Step-by-Step Instructions

Step 1: Preheat and Prepare Pan

  • Preheat oven to 350°F (175°C).

  • Grease a 10x15-inch jelly roll pan and line with parchment paper, leaving extra overhang on two sides for easy lifting.

Step 2: Make the Sponge Cake

  1. In a large bowl, beat eggs and granulated sugar with a mixer on high speed for 4–5 minutes, until pale and fluffy.

  2. Mix in vanilla.

  3. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.

  4. Gently fold dry ingredients into the egg mixture with a spatula—don’t overmix.

  5. Pour batter into prepared pan and spread evenly.

Step 3: Bake

  • Bake for 10–12 minutes, or until cake springs back when lightly touched.

  • Do not overbake—this cake needs to stay moist and flexible for rolling.

Step 4: Roll the Cake (While Warm)

  1. While the cake is still warm, dust a clean kitchen towel with powdered sugar.

  2. Turn the cake out onto the towel and peel off the parchment paper.

  3. Starting from the short end, gently roll the cake up with the towel inside.

  4. Let it cool completely while rolled—this sets the shape.

Step 5: Make the Chocolate Cream Filling

  1. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.

  2. Gently fold in the melted, cooled chocolate until smooth and fluffy.

❄️ Keep refrigerated until ready to spread.

Step 6: Fill and Re-Roll

  1. Carefully unroll the cooled cake.

  2. Spread the chocolate filling evenly, leaving a small border around the edges.

  3. Roll the cake back up (without the towel) and place seam-side down on a serving platter.

  4. Chill for 30 minutes to firm up.

Step 7: Make the Ganache

  1. Heat heavy cream in a small saucepan until it just begins to simmer.

  2. Pour over chopped chocolate and let sit 1–2 minutes.

  3. Add butter and stir until glossy and smooth.

  4. Let cool slightly, then pour over the chilled cake.

Step 8: Chill and Serve

  • Refrigerate for at least 1 hour, or until the ganache sets.

  • Slice with a sharp knife, wiping between cuts for clean slices.

🍽️ Serving Suggestions

Garnish With:

  • Chocolate shavings or curls

  • Powdered sugar dusting

  • Fresh raspberries or strawberries

  • A dollop of whipped cream

Pair With:

  • A bold cup of espresso or coffee

  • Cold milk or hot chocolate

  • A glass of dessert wine for special occasions

🧊 Storage + Make Ahead

  • Refrigerate: Store covered in the fridge for up to 3–4 days.

  • Freeze: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight.

  • Make Ahead: Make the entire cake the day before—flavors only get better!

❓ Frequently Asked Questions

Can I make this gluten-free?
Yes—use a 1:1 gluten-free flour blend. Just be careful when rolling, as the cake may be slightly more delicate.

Why did my cake crack?
Overbaking is usually the culprit. Make sure to roll it while warm and don’t skip the powdered sugar on the towel to prevent sticking.

Can I use whipped topping instead of real cream?
You can, but homemade whipped cream gives a richer, more authentic flavor.

Can I add another layer of ganache inside?
Absolutely! Use a thinner layer so the cake still rolls easily.

🍴 Final Thoughts

This Triple Chocolate Roll Cake is a dessert made for impressing—without complicated techniques. With its tender sponge, dreamy filling, and glossy ganache, it checks every box for chocolate lovers and special celebrations alike.