Chocolate Caramel Cream Roll
A stunning dessert that tantalizes the taste buds with rich chocolate flavor and velvety caramel cream, perfect for family gatherings or cozy nights.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour soft and airy, forming the perfect base for your cake
- 1/2 cup cocoa powder providing a rich, deep chocolate flavor
- 1 teaspoon baking powder ensuring the cake rises to fluffy perfection
- 1/4 teaspoon salt enhancing all the wonderful flavors
- 4 large eggs giving structure and moisture to the cake
- 1 cup granulated sugar adding sweetness and shine
- 1 teaspoon vanilla extract infusing aromatic warmth into the mixture
Filling Ingredients
- 1 cup heavy cream creating a thick, creamy filling
- 1/2 cup caramel sauce for that irresistible, gooey sweetness
- 1/2 cup powdered sugar helping to stabilize the whipped cream
- Chocolate shavings for garnish, bringing an elegant finish to your dessert
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a 15x10-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In a separate large bowl, beat the eggs and granulated sugar until thick and pale, about 5-7 minutes. Add in vanilla extract.
- Gently fold the dry ingredients into the wet mixture.
- Spread the batter evenly into the prepared pan.
Baking
- Bake for 12-15 minutes, until the cake springs back when lightly touched.
- Invert the baked cake onto a clean kitchen towel dusted with powdered sugar.
Cooling and Filling
- Roll the cake up in the towel from one short side to the other, and let it cool completely.
- Whip the heavy cream until soft peaks form, then fold in the caramel sauce and powdered sugar.
- Once the cake is cooled, unroll it and spread the caramel cream mixture evenly over the cake.
- Re-roll the cake carefully without the towel.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour.
Serving
- Garnish with chocolate shavings before serving.
Notes
Dust your kitchen towel with powdered sugar to prevent sticking. If the cake cracks during rolling, it’s fine—just be gentle.