Chocolate Truffle Cake Roll Recipe

brown cake roll on a white plate with brown and white sugar sprinkled over the top of the roll.

4.77 from 13 votes

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 Time30

Cook Time11

Cooling Time3

Total Time3 41

Course: Dessert

Cuisine: American

Servings: servings

Calories: 190kcal

Author: Dorothy Kern

Cost: $8

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 (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 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.

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