This triple chocolate cake roll is rich and soft, with layers of chocolate whipped cream and glossy ganache. The base is made of delicate chocolate chiffon cake that’s fluffy but it is sturdy enough to roll without cracking. It has a rich but well balanced chocolate taste and it is not overly sweet! It's the kind of dessert that looks fancy but it is actually simple to make! I’ll walk you through each step with tips to avoid cracks and get that perfect swirl. Let’s bake together! 💜

Tip #1

💡 When is ganache ready for pouring?

It should look shiny and fluid, and has consistency like warm honey - it should flow off a spoon in ribbons, not clumps.
If it's too thin, let it sit for 5–10 minutes to cool slightly before pouring. If it's too thick, gently warm it.

Tip #2

💡 If the chocolate doesn’t fully melt:

Double Boiler Method: Place the bowl over a pot of simmering water (make sure it doesn’t touch the water). Stir gently until smooth.
Microwave Method: Heat the bowl in the microwave on low power in 10–15 second bursts, stirring in between, until completely melted and silky. Avoid overheating.

Tip #3

Pre-roll your sponge while it’s still warm: this “training roll” helps prevent cracks when you fill and shape it later. It sets the memory of the roll, so your final cake looks smooth and holds its form beautifully.

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Triple Chocolate Cake Roll Recipe

Preparation time: 90 minutes + chilling

Yield: 1 roll cake (10–12 servings)

Ingredients

Chocolate Chiffon Cake:

5 large egg yolks
65 g caster sugar (for yolks)
70 ml room temperature milk (about 4½ tbsp)
30 g neutral oil (about 2 tbsp)
1 tsp vanilla extract
75 g cake flour
25 g cocoa powder
¼ tsp salt
¼ tsp baking powder
5 large egg whites
65 g caster sugar (for egg whites)
¼ tsp cream of tartar

Coffee Syrup:

60 g hot water (4 tbsp)
1 tsp instant coffee
10 g sugar (2 tsp)

Chocolate Whipped Cream:

105 g 50% cocoa chocolate
75 g heavy cream (for melting with the chocolate)
300 g chilled heavy cream (for whipping)

Chocolate Ganache:

180 g dark chocolate (50%)
150 g warm heavy cream

Preparation

Chocolate Chiffon Cake:

Preheat your oven. For fan-forced preheat to 145°C (293°F) or conventional 155°C (311°F).
Line a 37 x 26.5 cm baking tray with parchment on the bottom.
In another bowl, whisk yolks, 65 g sugar, milk, oil, and vanilla until smooth and slightly foamy.
Sift in cake flour, cocoa powder, salt, and baking powder. Whisk until smooth and no visible lumps remain, be careful not to overmix.
In a clean bowl, beat egg whites until foamy. Then add the cream of tartar and mix until it is combined. Gradually add 65 g sugar and beat until stiff and glossy peaks form.
Fold in ⅓ of the meringue to loosen the batter, then gently fold in the rest in two additions until fully combined.
Pour batter into prepared pan, smooth the top and tap to release bubbles.
Bake for 18-20 minutes, until springy and skewer comes out clean.
While the cake is still warm (about 2–3 minutes out of the oven). Cover with parchment paper or a clean tea towel, invert the cake, peel off baking paper. Invert again so the drier side is on the parchment paper and gently pre-roll the cake from the short edge. Let it cool completely in this rolled-up shape (about 1 hour) before unrolling to fill. This "training roll" helps prevent cracks later.

Make the Coffee Syrup:

Mix hot water, instant coffee, and 10 g sugar until dissolved. Set aside to cool completely.

Make the Chocolate Whipped Cream:

Place 105 g chocolate and 75 g heavy cream in a heatproof bowl over a simmering double boiler (Make sure the bottom of the bowl is not touching the water). Stir gently until fully melted and smooth. Let it cool slightly.
Whip 300 g chilled heavy cream to soft peaks. Gently fold into the cooled chocolate mixture until stiff peaks form. (Do not overwhip!)

Make the Chocolate Ganache:

Place 180 g finely chopped dark chocolate into a heatproof bowl.
In a small saucepan, heat 150 g heavy cream over medium heat until it just begins to simmer (steaming but not boiling).
Immediately pour the hot cream over the chocolate, making sure all the chocolate is covered.
Let it sit undisturbed for 2 minutes, then whisk gently from the centre outward until smooth and glossy. (See tips #1 and #2 above)

Assemble the Roll Cake:

Gently trim 1 cm off the short edge of the cooled cake for neater rolling.
Brush the cake with coffee syrup.
Spread whipped cream evenly over cake, avoiding edges. Set aside at least 1/2 cup for piping later.
Roll tightly into a log, using parchment to help. Wrap and chill for at least 30 minutes (or overnight).
Place the chilled roll on a cooling rack over a tray.
Pour ganache over the top, smoothing with a spatula.
Using a 1M piping tip, pipe small rosettes or drops of icing evenly across the top of the cake.
Chill briefly until set. Slice and serve!