Description
This Death by Chocolate Roll Cake is an indulgent dessert featuring a rich chocolate sponge rolled with a silky chocolate mousse filling and topped with a glossy chocolate ganache. Perfect for chocolate lovers, it combines fluffy cake, creamy mousse, and decadent ganache for a spectacular treat that’s both elegant and satisfying.
Ingredients
Chocolate Mousse Filling
- ¼ cup hot water
- 2 tablespoons unsweetened cocoa powder (Natural or Dutched)
- ¼ teaspoon instant espresso coffee
- ¾ cup semi-sweet chocolate chips
- 1 cup heavy cream (cold)
- 1 tablespoon granulated sugar
Chocolate Sponge Cake
- 4 large eggs
- ½ cup granulated sugar (divided)
- 3 tablespoons vegetable oil
- 2 tablespoons strong coffee
- ½ cup cake flour
- 3 tablespoons Dutch processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Chocolate Ganache
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate chips
Instructions
- Make the chocolate mousse filling: In a small bowl, dissolve the cocoa powder and instant espresso powder in hot water to create a smooth cocoa mixture. Melt the chocolate chips in a double boiler until smooth, then remove from heat and allow to cool slightly. Stir the cocoa mixture into the melted chocolate to combine. Whip the heavy cream and sugar in a mixing bowl with a whisk attachment until stiff peaks form. Gently fold one-third of the whipped cream into the chocolate mixture until mostly combined, then fold in the remaining whipped cream until no white streaks remain. Cover the mousse and refrigerate it while preparing the cake.
- Prepare the cake batter: Separate the egg yolks from the whites, keeping them in separate bowls. Preheat the oven to 350°F (175°C) and line a half baking sheet with parchment paper. In a small bowl, sift together cake flour, cocoa powder, baking powder, baking soda, and salt. In a mixing bowl, whisk the egg yolks, ¼ cup sugar, vegetable oil, and coffee until the mixture triples in size. In another mixing bowl, beat the egg whites on medium speed until frothy, gradually adding the remaining ¼ cup sugar one tablespoon at a time, until soft peaks form. Fold half of the whipped egg whites into the egg yolk mixture to lighten it, then fold in the remaining whites carefully. Gently fold the sifted flour mixture into the batter until just combined with no visible dry flour.
- Bake the cake: Pour the batter into the prepared baking sheet and smooth the surface evenly using a bench scraper. Bake for about 10 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool on a wire rack for 5–10 minutes.
- Flip and cool the cake: Run a flat spatula or butter knife along the edges of the cake. Dust the cake lightly with cocoa powder using a fine mesh sieve. Place a piece of parchment paper on top, then flip the cake onto a clean surface using a large cutting board on top of the pan for support. Peel off the original parchment paper and cool the cake completely.
- Roll the cake with mousse: Spread the chocolate mousse evenly over the cooled cake layer. Roll the cake tightly from the short side. Wrap the rolled cake in plastic wrap and refrigerate for about an hour to allow it to set.
- Make the chocolate ganache: Heat the heavy cream in the microwave until hot (about 1 minute). Pour over the semi-sweet chocolate chips and let sit for 2 minutes. Stir until smooth, microwaving in 15-second increments if needed to melt any remaining chunks. Cool the ganache slightly before use.
- Finish the cake: Carefully unwrap the cake roll. Trim off the two ends with a sharp knife. Place the cake roll on a wire rack over a baking sheet to catch drips. Pour the ganache evenly over the cake, letting excess drip off. Decorate with shaved chocolate, chocolate curls, or sprinkles as desired.
Notes
- For easy egg separation, make sure eggs are cold; this helps keep whites and yolks separate cleanly.
- Strong brewed coffee enhances the chocolate flavor in the cake. Use freshly brewed coffee or a strong instant coffee as preferred.
- Cake flour is recommended for a light and tender sponge. If unavailable, use all-purpose flour but cake flour produces better texture.
- Dutch processed cocoa powder provides a rich, smooth chocolate taste and darker color compared to natural cocoa powder.
- When folding mixtures, fold gently to maintain airiness and volume in the batter and mousse.
- Use a gentle hand while rolling the cake to prevent cracks.
- Refrigerate sufficiently before applying ganache for best setting and clean slices.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
