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Triple Chocolate Roll Cake
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
435 minutes
Indulgent chocolate sponge cake with layers of white chocolate whipped cream and dark chocolate mousse for a stunning dessert.
Ingredients:
  • 1.5 cups white chocolate chips (such as Ghirardelli®)
  • 1.5 cups heavy cream, divided
  • 1 cup dark chocolate chips (such as Ghirardelli® 60% Cacao Baking Chips)
  • 4 egg yolks, at room temperature
  • 0.33333334326744 cup firmly packed dark brown sugar
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons strongly brewed black coffee, cooled
  • 1.5 teaspoons vanilla extract
  • 0.5 cup all-purpose flour
  • 0.33333334326744 cup cocoa powder
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 4 egg whites, at room temperature
  • 0.25 cup white sugar
  • 1 tablespoon cocoa powder, or as needed
Instructions:
  • Combine white chocolate chips and 3/4 cup heavy cream in a microwave-safe bowl. Microwave at 50% power until the chocolate is melted and the cream is fully mixed, around 2 minutes, stirring every 30 seconds. Let it cool to room temperature for 10 to 20 minutes, then refrigerate for at least 4 hours or overnight until fully chilled.
  • In a microwave-safe bowl, combine dark chocolate chips and 3/4 cup of heavy cream for the dark chocolate filling. Microwave at 50% power until the chocolate is melted and the cream is fully incorporated, about 2 minutes. Stir every 30 seconds. Let it cool to room temperature for 10 to 20 minutes, then chill in the refrigerator for at least 4 hours, or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C), then prepare a 12x17-inch baking sheet by lining it with parchment paper and greasing both the pan and parchment.
  • In a large bowl, whisk together egg yolks and brown sugar until light and creamy, about 2 minutes on medium-high speed. Stir in butter, coffee, and vanilla extract.
  • Combine flour, 1/3 cup cocoa, baking powder, baking soda, and salt by sifting into a small bowl. Gently add to the egg yolk mixture and mix until just combined.
  • In a large, clean, and dry bowl, use clean, dry beaters to beat egg whites on high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, while beating constantly until mixture is glossy with stiff peaks. Gently fold 1/3 of the egg white mixture into the yolk mixture until just combined. Then, gently fold in the remaining egg whites until no streaks remain, being careful not to overmix.
  • Spread the batter evenly in the prepared pan.
  • Bake in the oven until the cake springs back lightly when touched, approximately 10 minutes, being careful not to overbake.
  • Prepare a parchment paper slightly larger than the baking pan and lightly sprinkle it with the remaining cocoa powder while the cake is baking.
  • Take the cake out of the oven and gently loosen the edges of the cake by running a knife around the pan. Quickly and carefully invert the cake onto cocoa-sprinkled parchment paper. Remove and discard the piece of parchment that the cake baked on. Roll the cake and cocoa-sprinkled paper together, starting from the narrow end. Place the cake seam-side down on a wire rack to cool completely for 1 to 2 hours.
  • As the cake cools, prepare the fillings by taking the white and dark chocolate out of the refrigerator. Whip the soft-set white chocolate on low speed first, then gradually increase to medium-high until it becomes light and fluffy, about 1 to 2 minutes. Add the remaining 3/4 cup of heavy cream and beat on medium-high speed until the mixture resembles whipped cream, approximately 1 to 2 minutes. Transfer the white chocolate whipped cream to a piping bag or a zip-top bag with a 1/2-inch hole cut in one corner. Keep chilled until you are ready to use it.
  • Prepare the dark chocolate filling by whipping the firm dark chocolate in a mixer. Start on low speed and gradually increase to medium speed until mixture crumbles. Beat for 1 to 2 minutes until the chocolate becomes lighter in color and texture. Add the remaining 3/4 cup of heavy cream and beat on medium-high speed until smooth, light, and fluffy in 1 to 2 minutes. Adjust the consistency with more cream if needed. Transfer the whipped mousse to a piping bag and refrigerate until ready to use.
  • Carefully remove the parchment paper from the cooled cake. Create alternating 1/2-inch stripes of white chocolate whipped cream and whipped dark chocolate mousse along the 12-inch side of the cake. Repeat this pattern across the entire length of the cake, making sure to leave a 1/2-inch border all around. Roll the cake tightly without the parchment, ensuring the filling stays inside. Transfer the rolled cake to a platter and refrigerate for at least 1 hour until set.

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