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Death by Chocolate Roll Cake Recipe

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4.4 from 88 reviews

This Death by Chocolate Roll Cake is a decadent and indulgent dessert featuring a moist chocolate sponge cake rolled with a rich chocolate mousse filling and topped with a smooth chocolate ganache. Perfect for chocolate lovers, this recipe combines multiple layers of intense chocolate flavor with a light, airy texture.

  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings

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

Cake Batter

  • 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

  1. Make the chocolate mousse filling: In a small bowl, dissolve cocoa powder and instant espresso powder in hot water. In a double boiler, melt chocolate chips until smooth, then remove from heat and let cool slightly. Stir the cocoa mixture into the melted chocolate. In a separate bowl, whip the cold heavy cream and granulated sugar with a whisk attachment until stiff peaks form. Gently fold 1/3 of the whipped cream into the chocolate mixture until mostly combined, then fold in the remaining whipped cream until no white streaks remain. Cover and refrigerate while preparing the cake.
  2. Prepare the cake batter: Separate the egg yolks from the egg whites (using cold eggs helps). Preheat the oven to 350°F (175°C) and line a half sheet baking pan with parchment paper. Sift together cake flour, Dutch processed cocoa powder, baking powder, baking soda, and salt in a small bowl.
  3. Mix the yolk mixture: Using a whisk attachment, whisk egg yolks, ¼ cup sugar, vegetable oil, and strong coffee until the volume triples and the mixture is pale and thick.
  4. Prepare the egg whites: In a separate bowl, beat egg whites on medium speed until frothy. Gradually add the remaining ¼ cup sugar, one tablespoon at a time, then increase speed to medium-high and beat until soft peaks form.
  5. Combine and fold batter: Spoon half of the whipped egg whites into the yolk mixture and mix gently with a spatula until smooth. Add the remaining whipped egg whites and carefully fold until fully incorporated. Gently fold in the sifted flour mixture until no dry streaks remain and batter is smooth.
  6. Bake the cake: Pour the batter into the prepared baking sheet and smooth the surface evenly with a bench scraper. Bake for approximately 10 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and prepare to roll: Cool the cake on a wire rack for 5–10 minutes. Run a spatula or butter knife around the edges. Dust the top lightly with cocoa powder using a fine mesh sieve, cover with a piece of parchment paper, and carefully flip the cake onto a clean surface. Peel off the parchment paper and allow the cake to cool completely.
  8. Assemble the roll: Spread the chilled chocolate mousse evenly over the cooled cake layer. Roll the cake tightly from the short side, wrap it in plastic wrap, and refrigerate for about one hour to set the shape.
  9. Prepare the chocolate ganache: Heat the heavy cream in the microwave for about 1 minute until hot. Pour the hot cream over the semi-sweet chocolate chips and let sit for 2 minutes, then stir until smooth. If chocolate chunks remain, microwave in 15-second increments, stirring well until fully melted. Allow ganache to cool slightly.
  10. Finish the cake: Remove the cake roll from the refrigerator and unwrap. Trim the two ends, then place the roll on a wire rack set over a baking sheet. Pour the ganache evenly over the cake and let excess drip off. Decorate with shaved chocolate, chocolate curls, or sprinkles as desired.

Notes

  • Use cold eggs for easier separation of yolks and whites.
  • The coffee enhances the chocolate flavor but can be omitted for a caffeine-free version.
  • Cake flour provides a tender crumb; all-purpose flour can be used but may alter texture slightly.
  • Dutch processed cocoa powder is recommended for a smoother, less acidic flavor.
  • Allow the cake to cool completely before spreading mousse to prevent melting.
  • Refrigerate the roll to help it maintain its shape before adding ganache.
  • Author: Madelynn
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/death-by-chocolate-roll-cake-recipe/