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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!
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
this was very dry and I watched it carefully. I think the eggs are whipped too long, better to beat whites until stiff, add sugar and then beat yolks and gently fold together.
If you need to oil and flour a pan, try mixing your flour and oil in a small dish and paint your pan with it. You will be amazed! Learned that from Pinterest.
The ganache was amazing. I added a little peppermint flavoring which worked perfectly. The cake was a bit dry. I beat the eggs for a full five minutes and made sure not to cook it too long. Any suggestions?
I haven’t made a cake roll in a long time, but decided to try this recipe since I was craving chocolate. I made it for company and it was a huge hit. Everyone raved about it!
I’ve tried the Chocoate Truffle Cake roll twice – and the first was OK – the cake was a bit overbaked and dry – and the second it is a disaster – it stuck to the tinfoil. Why not line the cake pan with parchment paper – won’t this prevent the cake sticking? The powdered sugar encrusted tea towel works – it’s just so messy – powdered sugar everywhere! I actually double the recipe for the ganache filling – we’re chocoholics.
You can use parchment if you prefer. I have always used a towel because that’s how my MIL taught me to do it. But as long as you spray your foil with nonstick spray (the kind with flour) it should come off fine.
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