Chocolate Caramel Cream Roll Recipe

A Chocolate Caramel Cream Roll is the ultimate indulgent dessert that combines light, fluffy chocolate cake, luscious caramel cream filling, and a decadent chocolate ganache drizzle. It’s perfect for special occasions or whenever you’re craving a show-stopping treat that will impress your guests. Despite its elegant appearance, this cake roll is surprisingly easy to make, and the flavors of rich chocolate and silky caramel are sure to be a crowd-pleaser. Follow along with this step-by-step guide to create a delicious dessert that looks as good as it tastes!

this Recipe

What is a Chocolate Caramel Cream Roll?

A Chocolate Caramel Cream Roll is a chocolate sponge cake that’s rolled up with a creamy, caramel-infused filling. The cake is baked in a jelly roll pan, then rolled while warm to create its iconic spiral shape. Once cooled, it’s filled with a caramel-flavored whipped cream, rolled back up, and topped with a glossy chocolate ganache for a truly decadent dessert. Each slice reveals beautiful swirls of chocolate cake and caramel cream, making it as visually appealing as it is delicious.

Ingredients List for Chocolate Caramel Cream Roll

For the Chocolate Cake:

• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup whole milk
• Powdered sugar (for rolling the cake)

For the Caramel Whipped Cream Filling:

• 1 ½ cups heavy whipping cream, chilled
• ½ cup caramel sauce (store-bought or homemade)
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tablespoon unsalted butter (optional, for added shine)

For Garnish (Optional):

• Extra caramel sauce for drizzling
• Chocolate shavings
• Chopped nuts (like pecans or hazelnuts)

Substitutions and Variations

1. Caramel Alternatives:
   If you prefer, you can substitute the caramel sauce in the filling with dulce de leche or a salted caramel sauce for a salty-sweet twist.
2. Dairy-Free Version:
   Use dairy-free substitutes like coconut cream for the whipped cream and a dairy-free chocolate ganache for the topping.
3. Add-ins:
   You can fold in chopped nuts, toffee bits, or even mini chocolate chips into the caramel cream filling for added texture.
4. Cake Flavor:
   For a variation, try making a vanilla sponge cake base and pairing it with the caramel cream and chocolate ganache for a lighter take on this dessert.

Step-by-Step Cooking Instructions

Step 1: Make the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan (or baking sheet with a rim) and line it with parchment paper. Lightly grease the parchment as well.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat the eggs and sugar together on high speed using an electric mixer for about 4-5 minutes, until the mixture is pale and thick. The eggs should have tripled in volume.
4. Add the vanilla extract and mix to combine.
5. Gently fold the dry ingredients into the egg mixture in three additions, alternating with the milk, being careful not to deflate the batter. Mix just until combined.
6. Pour the batter into the prepared pan and spread it evenly using an offset spatula.
7. Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.

Step 2: Roll the Cake

1. While the cake is baking, lay out a clean kitchen towel and generously dust it with powdered sugar.
2. As soon as the cake comes out of the oven, carefully invert it onto the prepared towel.
3. Peel off the parchment paper and gently roll the cake up in the towel, starting from the short end. Roll it tightly but gently to avoid cracking.
4. Let the rolled cake cool completely, wrapped in the towel.

Step 3: Make the Caramel Whipped Cream Filling

1. In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together on medium-high speed until soft peaks form.
2. Add the caramel sauce and continue beating until stiff peaks form. The mixture should be light, fluffy, and hold its shape. Be careful not to overbeat.

Step 4: Fill and Roll the Cake

1. Once the cake has cooled completely, unroll the cake carefully. Spread an even layer of the caramel whipped cream over the cake, leaving about a ½-inch border around the edges.
2. Gently roll the cake back up, peeling it away from the towel as you go. Roll it as tightly as possible without squeezing out the filling.
3. Transfer the cake to a serving platter with the seam side down. Refrigerate the cake for at least 30 minutes to help it set.

Step 5: Make the Chocolate Ganache

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
2. Remove the cream from the heat and pour it over the chocolate chips in a heatproof bowl.
3. Let the mixture sit for 2-3 minutes, then whisk until smooth and glossy. Stir in the butter for extra shine, if desired.
4. Allow the ganache to cool slightly until it thickens to a pourable consistency.

Step 6: Frost the Cake

1. Pour the chocolate ganache over the top of the rolled cake, spreading it evenly with a spatula. Let the ganache drip down the sides for a beautiful finish.
2. If desired, drizzle extra caramel sauce over the top and sprinkle with chocolate shavings or chopped nuts for garnish.

How to Make Chocolate Caramel Cream Roll: A Step-by-Step Guide

This Chocolate Caramel Cream Roll starts with a light and fluffy chocolate sponge cake, which is baked in a jelly roll pan and rolled while warm to prevent cracking. Once the cake has cooled, it’s filled with a smooth caramel-flavored whipped cream, then rolled back up and chilled. The cake is finished with a rich chocolate ganache, creating a beautiful and indulgent dessert that’s perfect for any occasion. Every slice reveals layers of chocolate cake and caramel cream, making it as delicious as it is visually stunning.

Common Mistakes to Avoid

1. Overbaking the Cake:
   The cake layer is thin, so it bakes quickly. Be sure to keep an eye on it and remove it from the oven as soon as it’s done to avoid drying it out.
2. Not Rolling the Cake While Warm:
   Roll the cake immediately after it comes out of the oven. If you wait too long, the cake will stiffen and may crack when you try to roll it.
3. Overwhipping the Cream:
   Be careful not to overbeat the caramel whipped cream, as it can turn grainy. Stop mixing once the cream reaches stiff peaks.

Serving and Presentation Tips

How to Serve Chocolate Caramel Cream Roll

This cake is best served chilled, so refrigerate it for at least 30 minutes before slicing. Slice the cake into thick rounds to showcase the beautiful swirl of chocolate and caramel cream. Serve each slice with a drizzle of extra caramel sauce and a dollop of whipped cream for a truly decadent experience.

Presentation Ideas for Chocolate Caramel Cream Roll

• Garnish with Chocolate Shavings: Create elegant chocolate curls or shavings using a vegetable peeler on a bar of chocolate and scatter them over the top of the cake.
• Add a Caramel Drizzle: For a finishing touch, drizzle warm caramel sauce over the top of the cake just before serving.
• Dust with Powdered Sugar: Lightly dust the cake with powdered sugar before serving for a simple but elegant look.

Chocolate Caramel Cream Roll Recipe Tips

• Use Room Temperature Eggs:
  Room temperature eggs will whip up more easily, helping to create a light and airy sponge cake.
• Chill the Cake for Easier Slicing:
  For neat, clean slices, chill the cake in the refrigerator for about 30 minutes before serving. This helps firm up the filling and ganache.
• Use a Serrated Knife for Slicing:
  A serrated knife will help you slice through the cake without squishing the layers. Wipe the knife between slices for clean cuts.

Frequently Asked Questions (FAQs)

1. Can I make this cake ahead of time?
   Yes! This cake is perfect for making ahead. You can prepare and assemble the cake up to 1 day in advance. Store it in the refrigerator and add the ganache just before serving.
2. How do I store leftover cake?
   Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake will stay moist and delicious.
3. Can I freeze the cake?
   Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
4. What if my cake cracks when rolling?
   If your cake cracks slightly when rolling, don’t worry! The filling and ganache will help cover any imperfections, and it will still taste amazing.

Conclusion

This Chocolate Caramel Cream Roll is a showstopping dessert that’s perfect for any special occasion. The combination of light chocolate cake, rich caramel whipped cream, and decadent chocolate ganache creates an unforgettable dessert experience. Whether you’re making this for a holiday gathering, birthday, or dinner party, it’s sure to impress. Give this recipe a try and enjoy the beautiful layers of flavor in every bite!

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