Harlequin Truffle Roulade

Harlequin Truffle Roulade
Harlequin Truffle Roulade

If you’ve been reading this blog for very long, then you know I love a cake roll. I found this recipe in a secondhand baking textbook, and was instantly smitten. The alternating chocolate ganache and vanilla buttercream interior was so striking on the page, I had to try my hand at the technique.

Compared to the eye-catching interior, the outside of the cake seemed a little plain. That was easily remedied with a swirl of dark chocolate ganache buttercream on top and an assortment of truffles. You may also recall how much I love bonbons on cake.

Harlequin Truffle Roulade

Below you’ll find a pictoral of the Harlequin buttercream filling process. I think the finished cake looks quite daunting, but once you see how it’s made, you may be inspired to try it! It’s easier than it looks.

Harlequin Truffle Roulade
Harlequin Truffle Roulade
Harlequin Truffle Roulade
Harlequin Truffle Roulade

This last process shot is my favorite. I had anticipated having a real mess on my hands after rolling up the cake, but it was a relatively tidy affair. It’s important that the buttercream isn’t too lax in texture. It should have a little heft to it so it rolls up nice and clean.

One prerequisite for this recipe – you must like buttercream (no issues here!). This cake is rich, so a small slice goes a long way. The textbook suggests using slices of this cake to create a beautiful dessert tray. I can imagine slices fanned out on a fancy platter would be quite pretty.

Harlequin Truffle Cake Roll

Heather Baird
Buttercream lovers rejoice! This cake is for you. Vanilla sponge envelops a striped harlequin interior of alternating chocolate and vanilla frosting.
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Prep Time 45 mins
Cook Time 10 mins
2 hours freeze time 2 hrs
Total Time 2 hrs 55 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Buttercream filling

  • 1/3 cup/3.5 ounces heavy cream
  • 5 ounces dark chocolate chopped
  • 1 1/2 cups/340 g unsalted butter softened
  • 4 cups/510 g confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons unsweet dark cocoa powder

Sponge roll

  • 1/2 cup egg yolks about 7 yolks from large eggs
  • 3 tablespoons/ 1 1/2 ounces granulated sugar
  • 1 tablespoon vegetable oil
  • 1/3 cup/2 ounces cake flour sifted
  • 1/4 cup egg whites about 2 egg whites from large eggs
  • Confectioners’ sugar for dusting

Chocolate glaze and topping

  • 4 oz. chocolate finely chopped
  • 1/2 cup/120 g heavy cream
  • Assorted chocolate bonbons

Instructions
 

Buttercream filling

  • In a saucepan, bring the cream to a simmer. Remove from the heat and pour in the chopped chocolate. Whisk to combine. Transfer the mixture to a shallow dish and transfer to the refrigerator. Stir the mixture intermittently to speed cooling.
  • In a large bowl beat the butter until creamy. Add the confectioners’ sugar and beat until light and fluffy, about 4 minutes. Beat in the vanilla extract and pinch of salt.
  • Remove half of the frosting and place it in a piping bag fitted with a 1/2-inch decorator tip (or no tip, and a 1/2-inch hole cut in the end). Beat the cooled chocolate mixture and 2 tablespoons dark cocoa into the remaining frosting. Transfer the chocolate frosting to a piping bag fitted with 1/2-inch decorator tip (or no tip, and a 1/2-inch hole cut as previously mentioned). Set aside. Keep the bags at room temperature.

Sponge roll

  • Gently fold in the cake flour using a large rubber spatula. Set aside.
  • Beat the egg whites in a separate bowl until soft peaks form. Gently fold the beaten egg whites into the yolk mixture.
  • Preheat the oven to 350°F. Grease a 10x 15-inch baking sheet with vegetables shortening and line it with parchment paper (the greased surface helps the paper to stick to the pan). Carefully spread the mixture in an even layer over the parchment with an offset spatula.
  • Bake for 8 to 10 minutes, or until the cake just starts to brown around the edges. The cake may look glossy and underdone in the middle, but looks can be deceiving. Check the cake’s center by pressing your finger on the cake. If it springs back, it’s done. Be careful not to over-bake this cake, or it break into pieces as you try to roll it.
  • Let the cake cool slightly. Run a knife around the edge of the pan and turn the cake onto a work surface dusted with powdered sugar (put a piece of waxed paper down first and clean-up will be a snap). Peel off the parchment paper. Trim the brown edges away from the cake. Let the cake cool completely.
  • Pipe spaced lines of chocolate frosting across the length of the cake. Leave just enough space to allow for same-sized lines of white icing between the chocolate icing. Pipe the white frosting between the chocolate rows, filling the gaps completely. You should have leftover chocolate frosting, reserve it for later use. Gently begin to roll the cake, starting at a long side, pushing it forward with your fingers. Roll the cake up completely and wipe away any excess frosting that gets squished out during rolling. Place the cake roll on a large sheet of waxed paper (or parchment) and roll the cake up into the paper. Chill the cake in the freezer until firm.

Chocolate glaze and topping

  • Place heavy cream in a large microwaveable bowl. Heat in the microwave at 40 second intervals until very hot but not boiling (you can do this on the stove top if you don’t have a microwave). Stir in chopped chocolate. Let stand for 3 minutes then begin gently stirring mixture. You can use a whisk, but do not whisk vigorously as it will create air bubbles in the finished glaze.
  • Remove cake from freezer and place it on a grid baking rack; place the rack on top of a large baking pan. Pour glaze over entire surface, allowing the excess to drip into the pan. Let stand for 2 minutes, and then transfer the cake to the freezer.
  • Transfer the remaining chocolate frosting to a piping bag fitted with a large open star tip. Pipe an undulating line of frosting on top of the cake. Garnish with chocolate bonbons. Cut the cake into pieces with a warmed knife, cleaning between slices, while it is still cold. Let the slices come to room temperature before serving.

Notes

Recipe source: Professional Baking by Wayne Gisslen (6th edition) with my adaptations and notes.
Keyword chocolate buttercream, vanilla buttercream, white chocolate ganache
Tried this recipe?Let us know how it was!
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Unknown
Unknown
6 years ago

Seriously amazing Heather! I see a treat that perfect for Valentine's day!

Unknown
Unknown
6 years ago

This is gorgeous!! I love all that buttercream.

La Table De Nana
La Table De Nana
6 years ago

It's beautiful!

June Burns
June Burns
6 years ago

Holy cow that is absolutely gorgeous! You truly never cease to amaze 🙂

Rosa's Yummy Yums
Rosa's Yummy Yums
6 years ago

Beautiful and very professional looking!

Cheers,

Rosa

Gergana Lazarova
Gergana Lazarova
6 years ago

Amazing!

Heather
Heather
6 years ago

Oooh this is spunky and classic all at once! Any reason to eat a truffle is a solid one in my book.

Katrina @ Warm Vanilla Sugar
Katrina @ Warm Vanilla Sugar
6 years ago

Wow, totally stunning! I love the little truffles on top!

ilona
ilona
6 years ago

Looks amazing! So delicious and pretty! Pinned it:)

Laura @ My Friend's Bakery
Laura @ My Friend's Bakery
6 years ago

That's a thing of beauty! Lovely!

Unknown
Unknown
6 years ago

You are a master in what you do! I can't close my wide-opened mouth…:) what to do….

Beauty Follower
Beauty Follower
6 years ago

Wow this is a piece of art… a yummy one 🙂

Unknown
Unknown
6 years ago

Damn woman! You are talented!!! I am staring at this wide eyed and drooling unsure of whether to pin it or to lick my screen! YUM!

Beth @HungryHappenings
Beth @HungryHappenings
6 years ago

Gorgeous! I've never made a roulade with stripes of frosting before. I love it and need to make one soon.

Angelyn @ Everyday Desserts
Angelyn @ Everyday Desserts
6 years ago

gorgeous!!! love this!

Monica
Monica
6 years ago

Jeez! You just get more and more incredible! Just when I don't think you can stun me anymore…you go and floor me with another creation like this.

Anonymous
Anonymous
6 years ago

Beautiful! What size is your sheet pan?

Unknown
Unknown
6 years ago

love this

Kurinji
Kurinji
6 years ago

yummy…

Medeja- CranberryJam
Medeja- CranberryJam
6 years ago

Omg! It looks so perfect.. I would never be able to make something like that 🙂

Los Chatos Chefs
Los Chatos Chefs
6 years ago

I love your work. I am so fan of you! Kisses from Spain

Heather
Heather
6 years ago

Beautiful! I love the black and white and of course, anything with bonbons is amazing!

United Cakedom
United Cakedom
6 years ago

I think I am running out of ways to express my awe for your creativity when it comes to desserts! Everything looks amazing and delicious! It's a great balance as we actually eat with our eyes before any of our other senses!

Heather Baird
Heather Baird
6 years ago

Anonymous – 15×10-inch. Added to the recipe -thanks!

hannah
hannah
6 years ago

This looks amazing.. somehow all of your recipes look so perfect, I have to try them ALL!! I'm 14 and an avid baker. I just started a blog (attached to my name) and it would be amazing for you to check it out!

Lynn | The Road to Honey
Lynn | The Road to Honey
6 years ago

Absolutely beautiful desert from the inside out. It does look somewhat simple to make but looks very elegant and complex when assembled.

Linda
Linda
6 years ago

I tried this recipe today. It was really easy with the instructions and many pictures you provided. 🙂 I'm super excited to complete the finishing touches and cover it with the glaze. Mmmmmm!

Colette (Coco)
Colette (Coco)
6 years ago

Everything you do has a touch of whimsy, Heather. Love this!

Charlotte
Charlotte
6 years ago

this just looks amazing! never seen a more beautiful roulade <3 I hope it looks about the same when I try it 😛