This stunning triple chocolate roll cake is the ultimate dessert for chocolate lovers, combining rich cocoa sponge with two luxurious fillings for a bakery-worthy presentation.
Each slice reveals beautiful alternating layers of fluffy white chocolate whipped cream and velvety dark chocolate mousse, creating a striking swirl that’s as impressive as it is delicious.
While this cake requires a bit of patience, the results are well worth the effort. The key lies in properly chilling and whipping the fillings to achieve that light, airy texture, and gently rolling the cake to keep it soft and intact.
Perfect for special occasions, holidays, or when you want to truly wow your guests with a showstopping dessert.
Prep Time: 1 hour
Cook Time: 15 minutes
Additional Time: 6 hours
Total Time: 7 hours 15 minutes
Servings: 10
Yield: 1 rolled cake
Ingredients
White Chocolate Whipped Cream Filling
- 1 ½ cups white chocolate chips
- 1 ½ cups heavy cream, divided
Whipped Dark Chocolate Mousse Filling
- 1 cup dark chocolate chips
- 1 ½ cups heavy cream, divided
Chocolate Cake Roll
- 4 egg yolks, room temperature
- ⅓ cup dark brown sugar
- 2 tablespoons unsalted butter, melted and cooled
- 2 tablespoons strong brewed 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, room temperature
- ¼ cup white sugar
- 1 tablespoon cocoa powder (for dusting)
Directions
- In a microwave-safe bowl, combine white chocolate chips with 3/4 cup of heavy cream. Heat at 50% power in 30-second intervals, stirring until smooth. Cool to room temperature, then refrigerate until fully chilled, at least 4 hours or overnight.
- Repeat the same process in a separate bowl with dark chocolate chips and 3/4 cup heavy cream. Chill thoroughly for at least 4 hours or overnight.
- Preheat oven to 350°F (175°C). Line a 12×17-inch baking sheet with parchment paper and lightly grease both the pan and parchment.
- In a large bowl, beat egg yolks and brown sugar until pale and creamy. Mix in melted butter, coffee, and vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Gently fold into the egg yolk mixture until just combined.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form. Fold one-third of the egg whites into the batter, then gently fold in the remaining whites until fully incorporated.
- Spread batter evenly into the prepared baking sheet.
- Bake for about 10 minutes, or until the cake springs back lightly when touched.
- While baking, dust a clean sheet of parchment paper with cocoa powder.
- Turn the hot cake out onto the cocoa-dusted parchment. Carefully peel off the original parchment. Roll the cake up tightly with the parchment from the short end and let cool completely on a wire rack.
- Once chilled, whip the white chocolate mixture until fluffy. Add remaining 3/4 cup heavy cream and beat until light and spreadable. Transfer to a piping bag and refrigerate.
- Whip the dark chocolate mixture until crumbly, then add remaining 3/4 cup heavy cream and beat until smooth, fluffy, and slightly thicker than the white filling. Transfer to a piping bag and refrigerate.
- Gently unroll the cooled cake and remove parchment. Pipe alternating stripes of white and dark chocolate fillings across the cake, leaving a small border around the edges.
- Carefully roll the cake back up without the parchment, keeping it as tight as possible. Place seam-side down on a serving platter.
- Refrigerate for at least 1 hour before slicing and serving.