Triple Chocolate Roll Cake

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Description

A chocolate cake is wrapped around alternating stripes of white chocolate whipped cream and a whipped dark chocolate mousse for not only great flavor, but a striking presentation as well. Make sure to really chill your fillings before whipping–overnight would be best–or they won’t fluff up properly. This takes some time and patience to make–so plan ahead when making this cake! Serve with additional whipped cream, if desired.

Ingredients

  • 1 ½ cups white chocolate chips (such as Ghirardelli®)
  • 1 ½ cups heavy cream, divided
  • 1 cup dark chocolate chips (such as Ghirardelli® 60% Cacao Baking Chips)
  • 1 ½ cups heavy cream, divided
  • 4 egg yolks, at room temperature
  • ⅓ cup firmly packed dark brown sugar
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons strongly brewed black coffee, cooled
  • 1 ½ teaspoons vanilla extract
  • ½ cup all-purpose flour
  • ⅓ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 egg whites, at room temperature
  • ¼ cup white sugar
  • 1 tablespoon cocoa powder, or as needed

Instructions

  1. Place white chocolate chips and 3/4 cup heavy cream for white chocolate filling in a medium microwave-safe bowl. Microwave on 50% power until chocolate is completely melted and cream is fully incorporated
  2. about 2 minutes
  3. stopping to stir every 30 seconds. Set aside and allow to cool to room temperature
  4. 10 to 20 minutes. Place into the refrigerator until completely chilled
  5. at least 4 hours
  6. to overnight.
  7. Meanwhile
  8. place dark chocolate chips and 3/4 cup heavy cream for dark chocolate filling into another medium microwave-safe bowl. Microwave on 50% power until chocolate is melted and cream is fully incorporated
  9. about 2 minutes
  10. stopping to stir every 30 seconds. Set aside and allow to cool to room temperature
  11. 10 to 20 minutes. Place into the refrigerator until completely chilled
  12. at least 4 hours
  13. to overnight.
  14. Preheat the oven to 350 degrees F (175 degrees C). Line a 12×17-inch baking sheet with parchment paper. Grease the pan and parchment.
  15. Combine egg yolks and brown sugar in a large bowl. Beat at medium-high speed until mixture is light and creamy
  16. about 2 minutes. Mix in butter
  17. coffee
  18. and vanilla extract.
  19. Sift flour
  20. 1/3 cup cocoa
  21. baking powder
  22. baking soda
  23. and salt together in a small bowl. Add to egg yolk mixture; mix until just combined.
  24. Beat egg whites in a separate clean
  25. dry
  26. large bowl with clean
  27. dry beaters on high speed until soft peaks form. Gradually add sugar
  28. 1 tablespoon at a time
  29. beating constantly. Continue to beat until mixture is glossy and stiff peaks form. Fold 1/3 of the egg white mixture gently into the yolk mixture until just combined. Fold in remaining egg whites gently until no streaks of egg white remain. Do not overmix.
  30. Pour batter into the prepared pan and gently spread evenly.
  31. Bake in the preheated oven until cake springs back lightly when touched
  32. about 10 minutes. Do not overbake.
  33. While cake is baking
  34. prepare a piece of parchment paper that is slightly larger than the baking pan. Sprinkle lightly with remaining cocoa powder.
  35. Remove cake from the oven and run a knife around the edges of the pan to loosen the cake. Invert the cake quickly and carefully
  36. as pan will be hot
  37. onto the cocoa-sprinkled parchment paper. Remove the piece of parchment the cake baked on and discard. Working quickly
  38. roll the cake and cocoa-sprinkled paper up together
  39. starting from the narrow end. Set the cake seam-side down on a wire rack to cool completely
  40. 1 to 2 hours.
  41. While cake cools
  42. finish the fillings. Remove the white and dark chocolate from the refrigerator. The white chocolate will be soft-set. Whip the white chocolate
  43. beginning on low speed and working up to medium-high
  44. until light and fluffy
  45. 1 to 2 minutes. Pour in remaining 3/4 cup of heavy cream
  46. and beat on medium-high speed until mixture has the texture of whipped cream
  47. 1 to 2 minutes. Place white chocolate whipped cream into a piping bag or zip-top bag with a 1/2-inch hole cut into a corner. Keep refrigerated until ready to use.
  48. Prepare dark chocolate filling. The dark chocolate will be firm set. Whip the dark chocolate
  49. starting on low speed and working up to medium speed
  50. until mixture crumbles. Beat until the chocolate crumbles begin to become lighter in color and texture
  51. 1 to 2 minutes. Add remaining 3/4 cup heavy cream and beat on medium-high speed until mixture is smooth
  52. light
  53. and fluffy
  54. 1 to 2 minutes. The dark chocolate mixture will be slightly thicker than the white chocolate. Add more heavy cream if necessary to achieve the desired “lightness” and consistency of whipped mousse. Place whipped dark chocolate mousse into a piping bag or zip-top bag with a 1/2-inch hole cut into a corner. Keep refrigerated until ready to use.
  55. Unroll cooled cake gently and discard parchment paper. Pipe alternating stripes of white chocolate whipped cream and whipped dark chocolate mousse vertically along the 12-inch side of the cake
  56. in stripes about 1/2-inch thick. Continue this vertical pattern along the entirety of the cake
  57. leaving about a 1/2-inch border on all sides. Gently roll the cake back up over the filling (without the parchment) as tightly as possible without breaking the cake until the cake is completely rolled up. Place onto a serving platter and refrigerate until set
  58. at least 1 hour.

Prep Time: 1 hr

Cook Time: 15 mins

Total Time: 7 hrs 15 mins

Servings: 10

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