Looks so delicious! We are giving away a months supply of ice cream to celebrate International chocolate day this week! Head over to our page if youd like more info 😍🍦.
This Truffle Cake Roll is a death by chocolate cake with a ganache filling! It’s the perfect cake roll recipe for chocolate lovers.
Don’t be afraid of the cake roll! This Chocolate Truffle Cake Roll is one of my favorites yet – a rich chocolate truffle filling inside a from-scratch chocolate cake roll!
Cake rolls are amazing. There are so many flavor combinations! It’s my goal in life to turn everything into a cake roll at some point…because I can. So far I’ve made Carrot Cake, Turtle, Zucchini, Caramel Apple, and Vanilla. Now? Now I’m doing chocolate!
INGREDIENTS:
- FOR THE FILLING:
- 3/4 cup chocolate chips
- 1/2 cup heavy whipping cream
- FOR THE CAKE
- 2 tablespoons water or cooled coffee
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup all purpose flour
- Powdered sugar to aid in rolling
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup usweetened cocoa powder
INSTRUCTIONS:
- Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
- Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, water or coffee and vanilla extract.
- Whisk together salt, baking powder, cocoa and flour. Stir into wet ingredients just until blended.
- Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-15 minutes or until it springs back when poked.
- While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
- Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
- While the cake is cooling, place heavy cream and chocolate chips in a microwave safe bowl or measuring cup. Heat for about 45 seconds, then whisk until smooth. If the chocolate doesn’t want to melt, you can heat in additional 15 second increments until it will. Chill until the mixture is thick about 15-30 minutes. Once it's thick and chilled, beat it with a hand mixer until lighter in color and fluffier.
- When you want to assemble the cake, unroll the roll carefully. Spread the frosting evenly over the top.Re-roll your cake, wrap tightly in plastic wrap and chill for about an hour before serving. Dust with powdered sugar and cocoa before slicing and serving.
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