Triple Chocolate Cake Roll

Follow our step-by-step guide on how to make Triple Chocolate Cake Roll.

1. Step 1

   In a medium microwave-safe bowl, combine white chocolate chips and 3/4 cup of heavy cream. Microwave on 50% power for about 2 minutes, stirring every 30 seconds until melted and smooth. Allow to cool to room temperature for 10 to 20 minutes, then refrigerate until completely chilled, at least 4 hours or overnight.

2. Step 2

   In another medium microwave-safe bowl, combine dark chocolate chips and the remaining 3/4 cup of heavy cream. Microwave on 50% power for about 2 minutes, stirring every 30 seconds until melted and smooth. Let it cool to room temperature for 10 to 20 minutes, then refrigerate until completely chilled, at least 4 hours or overnight.

3. Step 3

   Preheat your oven to 350°F (175°C). Line a 12x17-inch baking sheet with parchment paper and grease it.

4. Step 4

   In a large bowl, beat together egg yolks and brown sugar at medium-high speed until light and creamy, about 2 minutes. Mix in melted butter, coffee, and vanilla extract.

5. Step 5

   In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mixture to the egg yolk mixture, mixing until just combined.

6. Step 6

   In a clean, dry bowl, beat egg whites on high speed until soft peaks form. Gradually add sugar, one tablespoon at a time, continuing to beat until glossy and stiff peaks form. Gently fold one-third of the egg whites into the yolk mixture, then fold in the remaining egg whites until no streaks remain. Be careful not to overmix.

7. Step 7

   Pour the batter into the prepared pan and spread it evenly. Bake for about 10 minutes, or until the cake springs back when touched. Do not overbake.

8. Step 8

   While the cake is baking, prepare a piece of parchment paper slightly larger than the baking pan and sprinkle it lightly with cocoa powder.

9. Step 9

   Once the cake is done, run a knife around the edges to loosen it. Quickly invert the cake onto the cocoa-sprinkled parchment paper, removing the original parchment. Roll the cake up with the parchment paper from the narrow end and set it seam-side down on a wire rack to cool completely, about 1 to 2 hours.

10. Step 10

    While the cake cools, finish the fillings. Remove the white chocolate from the refrigerator and whip it on low speed, gradually increasing to medium-high, until light and fluffy, about 1 to 2 minutes. Add the remaining 3/4 cup of heavy cream and beat until it reaches a whipped cream texture, about 1 to 2 minutes. Transfer to a piping bag and refrigerate until ready to use.

11. Step 11

    For the dark chocolate filling, whip the chilled mixture starting on low speed and increasing to medium until it crumbles. Beat until it lightens in color and texture, about 1 to 2 minutes. Add the remaining 3/4 cup of heavy cream and beat until smooth and fluffy, about 1 to 2 minutes. Transfer to a piping bag and refrigerate until ready to use.

12. Step 12

    Gently unroll the cooled cake and discard the parchment paper. Pipe alternating stripes of white chocolate whipped cream and dark chocolate mousse along the 12-inch side of the cake, leaving a 1/2-inch border. Carefully roll the cake back up tightly without the parchment until fully rolled. Place on a serving platter and refrigerate until set, at least 1 hour.