Chocolate Truffle Cake Roll

If you love chocolate you will LOVE this dessert. This cake roll has a chocolate cake base, then is filled with whipped chocolate ganache and coated with a thick layer of more chocolate ganache. With Valentine's Day right around the corner, this would be a great treat to make for your loved one!

Print Recipe

Prep Time 30

Cook Time 15

Resting Time 1

Total Time 1 45

Servings 10 slices

Ingredients

Cake Roll Ingredients

4 eggs separated
¾ cup granulated sugar
¼ cup plain greek yogurt
1 teaspoon vanilla extract
1 cup cake flour see notes for substitute
¼ cup cocoa powder unsweetened
1 teaspoon baking powder
¼ teaspoon salt

Filling & Topping Ingredients

2½ cups heavy cream
3 cups semi-sweet chocolate chips

Instructions

To make the cake

Preheat the oven to 350 degrees.
Grease and line a 10x15-inch jelly roll pan with parchment paper. Set aside.
Using a handheld mixer or stand mixer fitted with the whisk attachment, egg yolks and sugar until fluffy.
Add in vanilla extract and yogurt, mix until combined.
In a separate bowl, whisk together dry ingredients (flour, baking powder, salt, cocoa).
Add dry ingredients to wet ingredients, mix until combined.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
Pour the batter into the prepared jelly roll pan and spread evenly throughout the pan.
Bake for 10-12 minutes or until the cake springs back when lightly touched.
While the cake is baking, place a tea towel on the counter and generously coat it with powdered sugar.
Once the cake is removed from the oven, immediately flip the cake on to the prepared tea towel and carefully peel off the parchment paper.
Roll the cake up with the tea towel and set it aside, allowing it to cool completely to room temperature.

To make the filling & topping

Add heavy cream to a medium sauce pan and heat on the stove for 2-3 minutes or until it is just about to boil. Stir every 30 seconds to avoid burning the cream.
Once hot, add chocolate chips and remove from heat. Stir constantly until all of the chocolate has melted and the mixture is smooth.
Place the mixture in the fridge until it has cooled to room temperature (about 30 mins-1 hour). Make sure the mixture doesn't cool too much and become hard.
Once cooled, remove it from the fridge and save ¾ cup of chocolate in a separate bowl for topping the cake roll.
Place the remaining chocolate in a medium mixing bowl and beat it on high until thick and creamy. (note: if the chocolate isn't changing consistency after being whipped for ~1-2 minutes, it may still be too warm. Place back in the fridge for another 15-20 minutes and try again).

To fill and cover the cake roll

Unroll the cake and spread the whipped chocolate evenly over the cake, leaving about ½ inch on every side.
Re-roll it without the tea towel and carefully place it on a cutting board or large plate. Refrigerate for 1-2 hours or overnight to allow the whipped chocolate to set.
Once the cake is set, reheat the reserved chocolate that will be used for coating in the microwave.
Pour the chocolate over the cake and spread evenly along the sides. Place the cake back in the fridge to allow the chocolate topping to set (for about 1 hour).

Notes

If you do not have cake flour, you can substitute by measuring 1 cup of all-purpose flour, removing 1 tablespoon, and replacing with 1 tablespoon of corn starch.