Chocolate Caramel Cream Roll

If you’re looking for a show-stopping dessert that will impress your guests and satisfy your sweet tooth, the Chocolate Caramel Cream Roll is the perfect choice. With layers of rich chocolate sponge cake, smooth caramel cream filling, and a drizzle of chocolate ganache, this dessert is a heavenly treat. It’s not only delicious but also visually stunning, making it ideal for celebrations, holidays, or any special event. Here’s how to make this delightful dessert from scratch!

Ingredients for the Chocolate Caramel Cream Roll:

For the Cake:

• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup vegetable oil
• 1/2 cup water
• 1/2 cup powdered sugar (for dusting)

For the Caramel Cream Filling:

• 1/2 cup caramel sauce (store-bought or homemade)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, chopped

How to Make Chocolate Caramel Cream Roll:

this recipe

Step 1: Prepare the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sugar, and salt.
3. In a separate large bowl, beat the eggs until pale and fluffy. Add in the vanilla extract, vegetable oil, and water, and mix until combined.
4. Gradually fold in the dry ingredients until smooth and fully combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
8. Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel.
9. Carefully peel off the parchment paper and gently roll the cake up with the towel. Let it cool completely.

Step 2: Prepare the Caramel Cream Filling

1. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
2. Gently fold in the caramel sauce until well combined.
3. Place the caramel cream in the fridge to chill while the cake cools.

Step 3: Prepare the Chocolate Ganache

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Pour the hot cream over the chopped chocolate in a bowl and let it sit for a minute.
3. Stir until the chocolate is completely melted and smooth. Allow the ganache to cool slightly.

Step 4: Assemble the Chocolate Caramel Cream Roll

1. Unroll the cooled cake and remove the towel.
2. Spread the caramel cream filling evenly over the cake, leaving a small border around the edges.
3. Carefully roll the cake back up without the towel.
4. Place the roll seam side down on a serving platter.
5. Drizzle the chocolate ganache over the top of the roll, allowing it to drip down the sides.
6. For an extra touch, you can garnish with additional caramel sauce, chopped chocolate, or whipped cream.

Tips for the Perfect Chocolate Caramel Cream Roll:

• Make sure the cake is fully cooled before adding the filling to prevent it from melting or getting soggy.
• You can use homemade caramel sauce for an even richer flavor, or opt for a store-bought version for convenience.
• For a lighter version, you can substitute the heavy cream in the filling with whipped coconut cream.
• The chocolate ganache can be made ahead of time and stored in the fridge. Just reheat it slightly before drizzling.

Why You’ll Love This Recipe:

• Luxurious flavors: The combination of chocolate, caramel, and cream creates a rich, indulgent taste that’s sure to please anyone with a sweet tooth.
• Elegant presentation: The rolled cake looks beautiful when sliced, revealing the swirl of caramel cream inside. It’s the perfect dessert for impressing guests.
• Customizable: Whether you prefer more caramel, chocolate, or cream, this recipe can be adjusted to your liking.

Perfect for Any Occasion

The Chocolate Caramel Cream Roll is a versatile dessert that can be made for birthdays, holidays, or any special gathering. Its unique flavor profile and elegant appearance make it a crowd favorite every time. Serve it at your next dinner party, or enjoy a slice with a cup of coffee for a treat that feels like a little slice of heaven.

Serving and Storage Tips for Chocolate Caramel Cream Roll

Serving Tips:

1. Slice with Care: To get neat and even slices, use a serrated knife and cut the roll gently. If you find the cake is sticking to the knife, wipe it clean between cuts.
2. Chill Before Serving: While the cake can be served immediately after assembly, chilling it in the fridge for at least an hour helps the flavors to meld together and allows the ganache to set, giving the roll a firmer texture for slicing.
3. Garnish for Extra Appeal: To elevate the look and flavor, top the cake with a light dusting of cocoa powder, a drizzle of extra caramel sauce, or a handful of chopped nuts (like toasted pecans or almonds). Whipped cream or vanilla ice cream can also complement the richness of the cake.
4. Serve on Special Occasions: This dessert is perfect for special occasions like birthdays, holidays, or dinner parties. The elegant appearance and luxurious taste will make it a hit with guests.

---

Storage Tips:

1. Refrigerate for Freshness: Since this dessert contains whipped cream and caramel, it should be stored in the refrigerator. Place any leftover slices in an airtight container or cover the roll tightly with plastic wrap to keep it fresh.
2. How Long Can It Be Stored?: The Chocolate Caramel Cream Roll can be stored in the fridge for up to 3 days. After that, the cake may start to dry out, and the cream may lose its texture.
3. Freezing Option: If you want to make the cake in advance, you can freeze the rolled cake before adding the ganache and cream filling. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To serve, thaw the cake overnight in the refrigerator, then add the filling and ganache before slicing.
4. Avoid Freezing the Filled Roll: It’s best not to freeze the fully assembled roll, as the caramel cream filling and ganache may not thaw well and could affect the texture.

---

With these serving and storage tips, you can enjoy your Chocolate Caramel Cream Roll for longer and ensure that each slice tastes just as delicious as the first!

1. Can I make the Chocolate Caramel Cream Roll ahead of time?
Yes! You can prepare the cake and the caramel cream filling a day in advance. Simply store the cake in the fridge after rolling it up (without the filling), and keep the caramel cream chilled in an airtight container. When you’re ready to serve, fill the cake with the caramel cream and drizzle with the ganache. This will save you time on the day of serving.

2. Can I use store-bought caramel sauce for the filling?
Absolutely! Using store-bought caramel sauce is a convenient option that still results in a delicious dessert. Just make sure to choose a high-quality caramel sauce to ensure the best flavor. You can also adjust the amount of caramel sauce in the filling to suit your preference.

3. How do I prevent the cake from cracking when rolling it?
To prevent cracks, make sure the cake is fully cooled before rolling it. If you’re concerned about cracking, gently roll the cake with a kitchen towel while it’s still warm, then unroll and re-roll it once it has completely cooled. This will help the cake maintain its shape and flexibility.

4. Can I substitute the heavy cream in the filling and ganache with something lighter?
Yes! If you want a lighter version, you can substitute the heavy cream with whipped coconut cream for the filling or use half-and-half for the ganache. However, keep in mind that the texture and flavor may differ slightly from the original recipe.

Print