Chocolate Roll Cake / Triple Chocolate Swiss Roll

Hello friends ! I hope you are doing well.

This is the triple chocolate roll cake recipe with chocolate sponge cake, chocolate cream filling and chocolate ganache on top (pan size: 34 x 24 cm/ 9 x 13 in; the bottom is 31 x 21 cm)

Please use hot water ( about 60C / 140F ) for a double boiler to melt the chocolate , don’t use boiled water as it can burn your chocolate.

Make sure your utensils are dry and do not have moisture on them (water can cause the chocolate to seize)

Each chocolate type requires diffrent amount of time to melt so don’t rush and take time to melt it completely (3 – 15 minutes). If you use bar chocolate, chop it finely before melting to help it dissolve easier and faster.

I use dark chocolate 54% in this recipe

Chocolate sponge cake:
3 eggs, separated (55g including shell/egg)
a pinch of salt
60g sugar
35g cake flour (can be substituted by all purpose flour)
15g cocoa powder
25g vegetable oil
25g milk

Coffee syrup:
double shot espresso (60g) or 60g (4tbsp) hot water with 1 tsp instant coffee
1 tbsp sugar (12g)
1 tbsp rum (optional)

My baking and camera equipments:

Chocolate whipped cream:
70g dark chocolate (54%)
50g warm heavy cream
200g chilled whipped cream

Chocolate ganache:
150g dark chocolate (54%)
100g warm heavy cream
50g unsalted melted butter

Thanks for watching and see you next time 😉


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