Chocolate Caramel Cream Roll
A soft chocolate sponge rolled with luscious caramel whipped cream and finished with silky ganache—this chocolate caramel cream roll is rich, elegant, and surprisingly simple.
Ingredients
For the cake:
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup milk
- ¼ cup unsalted butter melted
- Powdered sugar for dusting
- For the caramel cream filling:
- 1 cup heavy whipping cream
- ½ cup caramel sauce
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
For the ganache topping:
- ½ cup heavy whipping cream
- 4 oz semi-sweet chocolate chopped
- 1 tbsp butter
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment and grease lightly.
- Whisk flour, cocoa, baking powder, and salt in a bowl.
- Beat eggs and sugar for 3 minutes until thick and pale. Add vanilla.
- Fold in dry ingredients, alternating with milk and melted butter. Don’t overmix.
- Pour into pan, spread evenly, and bake 12–15 minutes until a toothpick comes out clean.
- Turn cake onto a sugar-dusted towel, peel off parchment, and roll up gently. Cool completely.
- Beat cream, caramel sauce, powdered sugar, and vanilla until soft peaks form. Chill if needed.
- Heat cream, pour over chocolate and butter, let sit, then whisk smooth.
- Unroll, spread caramel cream, and re-roll without the towel.
- Drizzle with ganache. Let set, then slice and serve.