Indulge in This Decadent Chocolate Caramel Roll Cake

Craving a luxurious dessert that combines the richness of chocolate with the gooey goodness of caramel? This Chocolate Caramel Roll Cake is a showstopper that will wow your family and guests. Follow this easy, step-by-step recipe and bring a bakery-worthy treat to your table!

Ingredients

For the Chocolate Sponge Cake:

• ¾ cup (95g) all-purpose flour
• ¼ cup (25g) cocoa powder
• 1 tsp baking powder
• 4 large eggs, room temperature
• ¾ cup (150g) granulated sugar
• 1 tsp vanilla extract

For the Filling:

• 1 cup (240ml) heavy whipping cream
• ½ cup (120g) caramel sauce
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For the Chocolate Glaze:

• 1 cup (200g) semi-sweet chocolate chips
• ½ cup (120ml) heavy cream

For Decoration:

• Optional: Additional caramel sauce, chocolate drizzle, and frosting roses.

Instructions

Step 1: Prepare the Chocolate Sponge Cake

1. Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
2. In a bowl, sift together the flour, cocoa powder, and baking powder.
3. In a separate bowl, beat the eggs and sugar with an electric mixer until the mixture is thick and pale, about 5 minutes. Add vanilla extract.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
6. While the cake is still warm, turn it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel from the shorter end. Let it cool completely.

Step 2: Prepare the Filling

1. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Gently fold in the caramel sauce to create a creamy filling.

Step 3: Assemble the Cake

1. Unroll the cooled cake and spread the caramel cream filling evenly across the surface.
2. Carefully roll the cake back up without the towel, keeping it tight to maintain the spiral shape.
3. Transfer the rolled cake to a wire rack with a tray underneath.

Step 4: Add the Chocolate Glaze

1. Heat the heavy cream until steaming but not boiling. Pour it over the chocolate chips and let it sit for 2 minutes. Stir until smooth and glossy.
2. Pour the glaze over the rolled cake, letting it drip down the sides for a glossy finish.

Step 5: Decorate and Serve

1. Drizzle additional caramel sauce over the glazed cake for extra indulgence.
2. Pipe decorative frosting or add chocolate shavings as desired.
3. Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.

Why This Recipe Will Steal the Show

• Rich Flavor Layers: The combination of chocolate sponge, caramel filling, and glossy glaze is irresistible.
• Beautiful Presentation: Its rolled design and shiny finish make it a centerpiece dessert.
• Perfect for All Occasions: Whether it’s a dinner party or a weekend treat, this cake fits the bill.

Baking Tips

1. Work Quickly: Roll the cake while it’s warm to prevent cracks.
2. Choose Quality Ingredients: High-quality chocolate and caramel sauce make a big difference.
3. Refrigeration: Always chill the cake to let the flavors meld and the glaze set.

FAQs

1. Can I make this cake ahead of time?
Yes! You can prepare the cake up to 24 hours in advance. Store it in the refrigerator and add decorations just before serving.

2. What if my cake cracks while rolling?
Don’t worry! The filling and glaze can cover any imperfections.

3. Can I use homemade caramel sauce?
Absolutely! Homemade caramel adds a rich, personal touch to the cake.

Conclusion

This Chocolate Caramel Roll Cake is the ultimate dessert for chocolate and caramel lovers. Its melt-in-your-mouth texture and stunning presentation make it a recipe worth mastering. Give it a try today and watch it become your go-to showstopper!