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Chocolate Caramel Cream Roll Recipe

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This Chocolate Caramel Cream Roll recipe features a light, airy chocolate sponge cake rolled with a smooth caramel cream filling and topped with a luscious chocolate ganache. Perfect for special occasions or a fancy dessert, this cake roll combines rich chocolate flavor with sweet caramel for a stunning presentation and irresistible taste. Easy to make and sure to impress, it’s the perfect treat for any gathering!

Ingredients

Scale
  • For the Chocolate Sponge Cake:
    • 3/4 cup all-purpose flour
    • 1/4 cup cocoa powder
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 4 large eggs
    • 3/4 cup granulated sugar
    • 1 tsp vanilla extract
    • 1/4 cup powdered sugar (for rolling)
  • For the Caramel Cream Filling:
    • 1 cup heavy cream
    • 1/2 cup caramel sauce (store-bought or homemade)
    • 1 tsp vanilla extract
  • For the Chocolate Ganache (Optional Topping):
    • 1/2 cup heavy cream
    • 1 cup semi-sweet chocolate chips

Instructions

  • Prepare the Chocolate Sponge Cake:
    • Preheat oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
    • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
    • In a separate large bowl, beat eggs and sugar together until thick and pale, about 4-5 minutes. Stir in vanilla extract.
    • Gently fold the dry ingredients into the egg mixture until just combined.
    • Pour the batter into the prepared pan, spreading it evenly.
    • Bake for 10-12 minutes, or until the cake springs back when lightly pressed.
    • Remove from the oven and immediately dust the top of the cake with powdered sugar. Place a clean kitchen towel over the cake, then flip the cake onto the towel. Gently peel off the parchment paper and roll the cake, starting from the short side, into a log (towel included). Let the cake cool completely while rolled.
  • Make the Caramel Cream Filling:
    • In a large bowl, whip the heavy cream until soft peaks form. Add caramel sauce and vanilla extract, then continue whipping until stiff peaks form. Set aside in the fridge.
  • Assemble the Cake Roll:
    • Once the cake has cooled, gently unroll it and spread the caramel cream filling evenly over the surface, leaving a small border around the edges.
    • Carefully roll the cake back up (without the towel) into a tight log.
    • Place the cake roll seam-side down on a serving plate and refrigerate for at least 1 hour to set.
  • Make the Ganache (Optional):
    • Heat the heavy cream in a small saucepan until just simmering, then pour it over the chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth.
    • Let the ganache cool slightly before pouring over the cake roll, letting it drip down the sides.
  • Serve and Enjoy:
    • Slice and serve the Chocolate Caramel Cream Roll. Store leftovers in the refrigerator.

Notes

  • For easier rolling, make sure to roll the cake while it’s still warm to prevent cracks.
  • Customize the filling by adding chocolate chips, nuts, or a drizzle of extra caramel.
  • If you don’t want to use ganache, dust the roll with powdered sugar or drizzle with extra caramel sauce before serving.

Nutrition

Find it online: https://katyrecipes.com/chocolate-caramel-cream-roll-recipe/