Triple Chocolate Roll Cake Recipe

A chocolate cake is folded over substituting stripes of white chocolate whipped cream and a whipped dim chocolate mousse for incredible flavor, yet a striking introduction too. Try to truly cool your fillings before whipping- - overnight would be ideal - or they won't lighten up appropriately. This takes some time and persistence to make- - so arrangement ahead when making this cake! Present with extra whipped cream, whenever wanted.



Ingredients

White Chocolate Whipped Cream Filling:


  • 1 ½ cups white chocolate chips (such as Ghirardelli®)
  • 1 ½ cups heavy cream, divided

 Whipped Dark Chocolate Mousse Filling:


  • 1 cup dark chocolate chips (such as Ghirardelli® 60% Cacao Baking Chips)
  • 1 ½ cups heavy cream, divided

 Chocolate Cake Roll:


  • 4 eaches egg yolks, at room temperature
  • ⅓ cup firmly packed dark brown sugar
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons strongly brewed black coffee, cooled
  • 1 ½ teaspoons vanilla extract
  • ½ cup all-purpose flour
  • ⅓ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 egg whites, at room temperature
  • ¼ cup white sugar
  • 1 tablespoon cocoa powder, or as needed


Directions / Instructions


  1. Spot white chocolate chips and 3/4 cup substantial cream for white chocolate filling in a medium microwave-safe bowl. Microwave on half force until chocolate is totally softened and cream is completely fused, around 2 minutes, halting to mix at regular intervals. Put in a safe spot and permit to cool to room temperature, 10 to 20 minutes. Spot into the cooler until totally chilled, at any rate 4 hours, to expedite. 
  2. In the mean time, place dim chocolate chips and 3/4 cup overwhelming cream for dull chocolate filling into another medium microwave-safe bowl. Microwave on half force until chocolate is dissolved and cream is completely joined, around 2 minutes, halting to mix like clockwork. Put in a safe spot and permit to cool to room temperature, 10 to 20 minutes. Spot into the fridge until totally chilled, in any event 4 hours, to expedite. 
  3. Preheat the broiler to 350 degrees F (175 degrees C). Line a 12x17-inch heating sheet with material paper. Oil the dish and material. 
  4. Join egg yolks and earthy colored sugar in an enormous bowl. Beat at medium-rapid until blend is light and rich, around 2 minutes. Blend in spread, espresso, and vanilla concentrate. 
  5. Filter flour, 1/3 cup cocoa, preparing powder, heating pop, and salt together in a little bowl. Add to egg yolk blend; blend until simply joined. 
  6. Beat egg whites in a different perfect, dry, huge bowl with spotless, dry blenders on rapid until delicate pinnacles structure. Bit by bit include sugar, 1 tablespoon at once, beating continually. Keep on beating until blend is shiny and firm pinnacles structure. Crease 1/3 of the egg white blend delicately into the yolk blend until simply joined. Overlap in residual egg whites delicately until no dashes of egg white remain. Don't overmix. 
  7. Empty player into the readied dish and tenderly spread uniformly. 
  8. Prepare in the preheated broiler until cake springs back daintily when contacted, around 10 minutes. Don't overbake. 
  9. While cake is heating, set up a bit of material paper that is somewhat bigger than the preparing dish. Sprinkle gently with residual cocoa powder. 
  10. Expel cake from the broiler and run a blade around the edges of the container to extricate the cake. Rearrange the cake rapidly and cautiously, as skillet will be hot, onto the cocoa-sprinkled material paper. Evacuate the bit of material the cake prepared on and dispose of. Working rapidly, roll the cake and cocoa-sprinkled paper up together, beginning from the thin end. Set the cake crease side down on a wire rack to cool totally, 1 to 2 hours. 
  11. While cake cools, finish the fillings. Expel the white and dull chocolate from the fridge. The white chocolate will be delicate set. Whip the white chocolate, starting on low speed and working up to medium-high, until light and soft, 1 to 2 minutes. Pour in staying 3/4 cup of overwhelming cream, and beat on medium-rapid until blend has the surface of whipped cream, 1 to 2 minutes. Spot white chocolate stirred cream into a funneling sack or zip-top pack with a 1/2-inch opening cut into a corner. Keep refrigerated until prepared to utilize. 
  12. Plan dull chocolate filling. The dull chocolate will be firm set. Whip the dull chocolate, beginning on low speed and working up to medium speed, until blend disintegrates. Beat until the chocolate disintegrates start to get lighter in shading and surface, 1 to 2 minutes. Include staying 3/4 cup overwhelming cream and beat on medium-rapid until blend is smooth, light, and feathery, 1 to 2 minutes. The dim chocolate blend will be marginally thicker than the white chocolate. Include all the more substantial cream if important to accomplish the ideal "softness" and consistency of whipped mousse. Spot stirred dull chocolate mousse into a channeling pack or zip-top sack with a 1/2-inch opening cut into a corner. Keep refrigerated until prepared to utilize. 
  13. Unroll cooled cake delicately and dispose of material paper. Channel substituting stripes of white chocolate whipped cream and whipped dim chocolate mousse vertically along the 12-inch side of the cake, in stripes around 1/2-inch thick. Proceed with this vertical example along the aggregate of the cake, leaving around a 1/2-inch verge on all sides. Delicately roll the cake back up over the filling (without the material) as firmly as conceivable without breaking the cake until the cake is totally moved up. Spot onto a serving platter and refrigerate until set, at any rate 60 minutes.
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