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This Truffle Cake is the yummiest death by chocolate cake roll and it is filled with ganache! Top it with some powdered sugar and coca and it is the ultimate recipe for chocolate lovers that you will not want to miss!
Truffle Cake Roll
A lot of people find cake rolls really intimidating, but I promise you they are not scary. Cake rolls are an art that may take a few tries to perfect, but following all the steps given here will give you all the best tips for success!
This specific cake roll is super rich and chocolatey and amazing for any event during the year. Cake rolls are so fun because there are so many flavors and fillings you can make, but this truffle filling cannot be topped!
Ingredients Needed
- Eggs: Large eggs get beaten for 5 minutes and cause the cake to rise and be spongey.
- Unsweetened Cocoa Powder: You can use regular cocoa or Dutch process.
- All Purpose Flour: Be sure to measure it correctly
- Powdered Sugar: Helps aid the rolling process.
- Chocolate Chips and Heavy Whipping Cream: Makes the delicious ganache!
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How to make Truffle Cake Recipe
- Preheat oven to 350°F. Line a jelly roll (10×15”) 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.
Expert Tips
- Check out this tutorial video on making cake rolls to help out if needed!
- Underbaking, overbaking and the texture of the cake all play into why cake rolls crack. If you do not get it the first time–just relax and try again!
- Rolling the cake with a powdered sugar towel works the best in helping the cake roll. This is opposed to parchment paper.
FAQs
Why did my cake roll crack?
Cake rolls crack when the roll is underbaked, overbaked and if the texture of the cake is off.
How can I fix a cracked cake roll?
Unless the cake completely falls apart it is salvageable! If it cracks along the sides, just use more filling to glue it together. If it cracks along the top or somewhere where it really shows, whip up some extra filling or whipped cream and frost the cake.
Chocolate Truffle Cake Roll Recipe
Make a truffle cake roll for dessert and all the chocolate lovers will go insane! This death by chocolate cake roll has a ganache filling!
Prep Time 30 minutes
Cook Time 11 minutes
Cooling Time 3 hours
Total Time 3 hours 41 minutes
Ingredients
For the Cake
- 3 large eggs
- ¾ cup (150g) granulated sugar
- 2 teaspoons brewed coffee or water
- ¼ cup (20g) usweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup (93g) all purpose flour
- Powdered sugar to aid in rolling
For the Filling:
- ¾ cup (128g) chocolate chips
- ½ cup (118ml) heavy whipping cream
Instructions
- Preheat oven to 350°F. Line a cake roll (10×15”) 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 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 9-11 minutes or until the cake springs back at you when lightly pressed.
- 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 thick.
- Beat cooled ganache with an hand mixer until spreadable and lighter in color.
- 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 at least an hour before serving. Dust with powdered sugar and cocoa before slicing and serving.
Recipe Nutrition
Serving: 1slice | Calories: 190kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 78mg | Potassium: 94mg | Fiber: 1g | Sugar: 19g | Vitamin A: 240IU | Calcium: 44mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
It is interesting that the ingredient list shows 2 teaspoons of coffee or water, however, the directions never stated where to add these 2 teaspoons.
Followed the recipe to a tee and the cake was very dry and crumbled apart. I have made a handful of roll cakes in the past and have experience with the towel rolling portion and have never had a cake fall apart on me like this. Was very disappointed with the flavor as well. Unfortunately the cake fell apart so I was not able to serve it as intended. On to my back up plan.
First time ever making a cake roll it was not hard to make,and it was very good
So glad you enjoyed it!
can this cake be frozen?
Yes
I am making this for company in a couple of days, for an engagement party. I made the cake today because this is when I have time. I made the ganache and it’s in the refrigerator in a bowl. The cake is rolled in a towel. Can I put the cake in the fridge tonight, and finish it tomorrow night?
Yes!
Can you make this a day ahead snd store in refrigerator?
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