How To Make A THC Triple Chocolate Roll Cake

5 from 1 vote

How To Make A THC Triple Chocolate Roll Cake

Okay, so I’m not going to lie, this recipe is a bit challenging. But, just because this THC Triple Chocolate Roll Cake isn’t the “easiest” recipe on the planet, doesn’t mean you should avoid it.

If anything, if you give this THC Triple Chocolate Roll Cake a shot, you’ll be amazed by how capable you are as a cannabis chef, even if you don’t have the most experience in the kitchen.

So, without further ado, let’s get into this intricate recipe, shall we?

For this cake, you’ll need to create three separate components. With that in mind, I went ahead and divided the ingredients up, so it’ll be even easier to follow.

Prep Time6

Cook Time15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: Edibles, THC Chocolate Cake, THC Chocolate Roll Cake, THC Roll Cake, THC Triple Chocolate Roll Cake

Servings: Servings

Calories: 607kcal

Author: John A. Collins

Cost: approx. $20-$25

Equipment

Microwave-safe bowl
Oven
Baking pan 12” x 17” in size
Mixing bowl
Tablespoon
Parchment paper

Ingredients

For the White Chocolate Whipped Cream Filling, you’ll need:

1 ½ Cups of Heavy Cream Divided
1 ½ Cups of White Chocolate Chips

For the Whipped Dark Chocolate Mousse Filling you’ll need:

1 ½ Cups of Heavy Cream Divided
1 Cup of Dark Chocolate Chips

For the Chocolate Cake Roll, you’ll need:

2 Tablespoons of Cannabis-Infused Butter Melted, Cooled
4 Egg Yolks Room Temperature
⅓ Cup of Packed Dark Brown Sugar
2 Tablespoons of Strong Brewed Black Coffee (Cooled)
1 Tablespoon of Cocoa Powder
¼ Cup of White Sugar
4 Egg Whites Room Temperature
¼ Teaspoon of Salt
½ Teaspoon of Baking Soda
½ Teaspoon of Baking Powder
⅓ Cup of Cocoa Powder
½ Cup of All-Purpose Flour
1 ½ Teaspoons of Vanilla Extract

Instructions

White Chocolate Chips instructions

To start, you’ll need to put your white chocolate chips in a microwave-safe bowl, along with ¾ cup of your heavy cream. Place that bowl in the microwave, and set it on “Medium.”
Keep it in there for a couple of minutes, stirring up the contents every 30 seconds. When the chocolate has melted, and the cream has expertly combined itself with the chocolate, you can set it to the side to cool back down to room temperature, which usually takes 15 minutes or so.
Then, take that bowl, and place it in the fridge to chill for 4 hours, at the very least. But, if you can leave it in there overnight, that’s even better.

Dark Chocolate Chips Instructions

Repeat that very same process with your dark chocolate chips.

Chocolate Cake Roll Instructions

Preheat your oven to a classic 350°.
Line a baking pan with some parchment paper. Aim to use a pan that’s roughly 12” x 17”. Don’t forget to grease up the parchment paper and the pan to avoid any sticking during the baking process.
Now, grab a big mixing bowl. In it, mix together your egg yolks and brown sugar. Keep that going at a “Medium” pace until the contents develop a creamy consistency and light texture. Which, in my experience, only takes a couple of minutes. At which point, you can add in your cannabis-infused butter, vanilla extract, and coffee. Mix all of those elements together as best you can.
Moving on, you’ll need another small bowl. In it, you’ll sift your all-purpose flour, salt, baking soda, baking powder, and ⅓ cup of cocoa. When those are adequately blended in with one another, you can add it into your egg yolk mixture. Keep the mixing going until everything is fully combined.
Next, grab another mixing bowl, and beat your egg whites until they get stiff and form peaks. When that happens, slowly toss in your sugar, but only do so one tablespoon at a time, as you continue to beat the contents. Keep that going until you develop a shiny series of stiff peaks.
When you see that, fold roughly one third of that egg white mixture into your egg yolk mixture. Once they are just mixed in with one another, fold in the remaining egg white mixture, and keep that going until you no longer see any streaks of the egg whites - but do not go crazy here. We don’t want to overmix things, so be strategic during this part of the process.
After that, you’ll take your batter, and pour it into that baking pan, and press on it a bit, to evenly distribute it throughout the previously-greased pan.
If your oven is ready, toss that in to bake for about 10 minutes. When the cake displays some “bounce” after being touched, you’ll know it’s time to take it out.
Meanwhile, grab a fairly large piece of parchment paper, and sprinkle it with the cocoa powder you have left. Aim to use a piece of parchment that is just a bit bigger than the baking pan you’re using.
Then, when your cake is good and ready, you can remove it from the oven, and loosen it from the pan with a knife along the edges. When it’s free from the pan, flip it onto that cocoa-covered parchment paper.
While it’s still warm, remove the parchment paper that the cake baked on, and use that new, cocoa-covered parchment to roll the cake. Set that newly-rolled cake onto a wire rack to cool, with its “seam” facing downward. Leave it there for at least a couple hours.

Filling Instructions

Take this time to finish up your fillings. To do that, remove both chocolate mixtures from the fridge. Start whipping the white chocolate on a “Low” speed, but slowly build up momentum to “Medium-to-High.” Keep that going for a minute or so, until the contents become airy and light.
At that point, you’ll add in your remaining ¾ cup of heavy cream, and continue to beat everything together until it starts to resemble whipped cream. When you see that, take that white chocolate whipped cream, and throw it in a trusty piping bag, and toss it in the fridge for the time being.
For the dark chocolate, it’s basically the same thing. But instead of a light and fluffy consistency, it will be a bit more “crumbly” and noticeably thicker than the white chocolate.
Finally, when it’s time, unroll the cake, and throw away that parchment paper. Grab your white and dark chocolate piping bags, and apply alternating stripes of deliciousness, vertically, along the foot-long side of the unrolled cake. Aim to make the stripes about ½” thick.
Keep that pattern going for the whole cake, but leave a ½” border on every single side. Following that, carefully roll the cake back up, but now, over the filling you just applied. Make sure to roll it as tight as you can, but do not break the cake.
When you’ve accomplished that, pop that bad boy on a serving platter, and throw it into the fridge to set for 60 minutes, at the very least.
Once that time period is over, remove it from the fridge, cut yourself a slice, and enjoy the deliciously dank experience that this THC Triple Chocolate Roll Cake is famous for!

Notes

Eat responsibly, my fellow stoners!

Nutrition