Chocolate Caramel Cream Roll

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This indulgent dessert features a light and fluffy chocolate sponge cake rolled with a rich caramel cream filling. The perfect combination of decadent flavors, this roll cake will be a showstopper at any gathering!

Ingredients

For the Chocolate Sponge Cake:

  • 4 large eggs (room temperature)
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • Powdered sugar (for dusting)

For the Caramel Cream Filling:

  • 1 cup heavy cream (chilled)
  • 1/4 cup caramel sauce (store-bought or homemade)
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

For Garnish (Optional):

  • Extra caramel drizzle
  • Chocolate shavings

Instructions

1. Prepare the Chocolate Sponge Cake:

  • Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  • In a large bowl, beat the eggs and sugar with an electric mixer on high speed for about 5-7 minutes, until pale and thick.
  • In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
  • Gently fold the dry ingredients into the egg mixture until just combined. Add vanilla extract and fold gently.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake for 10-12 minutes, or until the cake springs back when touched.
  • Once done, carefully turn the cake out onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and gently roll the cake with the towel from one short end to the other. Let it cool completely.

2. Make the Caramel Cream Filling:

  • In a large bowl, beat the chilled heavy cream, powdered sugar, vanilla extract, and caramel sauce until soft peaks form.
  • Chill the caramel cream until ready to use.

3. Assemble the Roll:

  • Carefully unroll the cooled sponge cake.
  • Spread the caramel cream filling evenly over the cake, leaving a small border around the edges.
  • Roll the cake back up tightly, without the towel this time.
  • Transfer the roll to a serving platter, seam-side down.

4. Garnish and Serve:

  • Drizzle with extra caramel sauce and top with chocolate shavings if desired.
  • Refrigerate for at least 30 minutes before slicing and serving.

Enjoy your delicious Chocolate Caramel Cream Roll!

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