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Chocolate Caramel Cake Roll

Chocolate Caramel Cake Roll
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The Chocolate Caramel Cake Roll is a luscious dessert featuring a soft, tender chocolate sponge wrapped around a rich, buttery caramel filling. This perfectly balanced treat combines deep chocolate tones with smooth caramel sweetness, offering a moist texture and an impressive yet approachable recipe suitable for any occasion.

Ingredients

Scale

Cake Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 1 teaspoon vanilla extract

Caramel Filling Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Chocolate Cake Batter: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Sift together flour, cocoa powder, baking powder, and salt in a bowl. In a separate large bowl, beat eggs and granulated sugar until light and fluffy. Gently fold in the dry ingredients without deflating the batter, then add melted butter and vanilla extract for richness.
  2. Bake the Cake: Pour the batter evenly into the prepared pan and bake for 12 to 15 minutes until the cake springs back when lightly pressed and the top is no longer wet. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment, and roll the cake in the towel to cool, forming the roll shape without cracking.
  3. Make the Caramel Filling: While the cake cools, melt butter and brown sugar together in a saucepan over medium heat, stirring constantly until thick and amber-colored. Slowly whisk in heavy cream, vanilla extract, and salt, cooking until smooth and spreadable. Let the caramel cool slightly so it remains soft but not runny.
  4. Assemble the Cake Roll: Unroll the cooled cake gently and spread the caramel filling evenly on top, leaving a small border around the edges. Roll the cake back up tightly, wrap in plastic wrap, and refrigerate for at least an hour to allow the caramel to set and flavors to meld.
  5. Final Touches: Before serving, unwrap the cake roll and optionally dust with powdered sugar or drizzle with melted chocolate. Slice with a sharp knife, wiping between cuts to maintain clean layers, and enjoy the delicious combination of chocolate sponge and caramel.

Notes

  • Use room temperature eggs to ensure the batter whips properly for a light texture.
  • Fold dry ingredients gently to avoid a tough cake.
  • Roll the cake while still warm to prevent cracking and help it hold shape.
  • Use parchment paper to lift cake cleanly out of the pan.
  • Chill the rolled cake to firm up caramel for neat slices.

Nutrition

Keywords: chocolate cake roll, caramel cake roll, chocolate caramel dessert, cake roll recipe, easy chocolate dessert

Find it online: https://cherrycooks.com/chocolate-caramel-cake-roll/