Description
This Chocolate Caramel Cream Roll features a light and fluffy chocolate sponge cake rolled up with a creamy caramel filling and topped with smooth chocolate ganache. With layers of chocolate and caramel, this elegant dessert is as delicious as it is beautiful—a show-stopper for any celebration!
Ingredients
Units
Scale
For the Chocolate Sponge Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Powdered sugar, for dusting
For the Caramel Cream Filling:
- 1 cup heavy cream, chilled
- 1/2 cup caramel sauce (store-bought or homemade)
For the Chocolate Ganache:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
. Make the Chocolate Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and sugar with an electric mixer on high speed for about 5 minutes, or until the mixture is thick, pale, and tripled in volume. Add vanilla extract and mix briefly.
- Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly pressed.
- Dust a clean kitchen towel with powdered sugar. Turn the cake onto the towel and carefully peel off the parchment paper. Starting at a short end, gently roll the cake up in the towel and let it cool completely.
2. Make the Caramel Cream Filling:
- In a medium bowl, whip the chilled heavy cream until soft peaks form. Add the caramel sauce and continue whipping until stiff peaks form.
- Unroll the cooled cake and spread the caramel cream evenly over the surface, leaving a small border around the edges.
- Re-roll the cake (without the towel) and place it seam-side down on a serving platter. Refrigerate for at least 30 minutes to set.
3. Make the Chocolate Ganache:
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring each time, until the mixture is smooth and glossy.
- Let the ganache cool slightly, then pour it over the cake roll, spreading it evenly. Let the ganache set before slicing.
Notes
- For extra garnish, drizzle caramel sauce over the ganache or sprinkle with chocolate shavings.
- Leftovers can be stored in the refrigerator for up to 3 days.
- To make homemade caramel sauce, combine 1 cup of sugar and 1/4 cup water in a saucepan over medium heat until amber in color. Remove from heat and stir in 1/2 cup heavy cream.