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–+ servings

Caramel Chocolate Roll

Indulge in a rich Caramel Chocolate Roll with creamy caramel and mascarpone, wrapped in glossy ganache. Perfect for any occasion, easy to make, and sure to impress.
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Prep Time: 30 minutes
Cook Time: 12 minutes
Chilling Time: 40 minutes
Total Time: 1 hour 22 minutes
Servings: 8 people
Calories: 280kcal
Cost: $15

Equipment

  • Jelly roll pan or baking sheet
  • Parchment paper or silicone baking mat
  • Large mixing bowl
  • Whisk and electric mixer
  • Spatula
  • Small saucepan

Ingredients

  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup heavy cream
  • 1/2 cup caramel sauce
  • 1/2 cup mascarpone cheese or cream cheese
  • 1 tbsp powdered sugar
  • 1/2 cup chopped cherries (fresh or well-drained maraschino cherries)
  • 4 oz semisweet chocolate chopped
  • q.s. additional cherries (fresh or maraschino)
  • q.s. powdered sugar for dusting (optional)

Instructions

  • Preheat your oven to 350 degrees F (175 degrees C) and line a jelly roll pan with parchment paper.
  • Whisk together the flour, cocoa powder, baking powder, and salt.
  • Beat the eggs and granulated sugar until thick and pale and stir in the vanilla extract.
  • Fold the dry ingredients into the egg mixture until just combined and spread the batter evenly in the pan.
  • Bake for 10-12 minutes, then turn the cake out onto a powdered sugar-dusted kitchen towel and wrap it to cool.
  • Whip the heavy cream until soft peaks form, and combine caramel sauce, mascarpone cheese, and powdered sugar until smooth.
  • Fold the whipped cream into the caramel mixture and add chopped cherries.
  • Unroll the cooled cake, spread the filling evenly (with a border), and reroll the cake seam side down.
  • Heat heavy cream in a saucepan, pour over chopped chocolate, let sit, then stir until smooth.
  • Pour the ganache over the cake, garnish with cherries and optional powdered sugar, and chill until set.

Notes

For substitutions, use cream cheese instead of mascarpone, fresh raspberries or strawberries in place of cherries, and whipping cream if heavy cream is unavailable.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze wrapped tightly for up to 2 months.
Allow the cake to come to room temperature before serving for the best flavor and texture.
Roll the cake while it's still warm to prevent cracking, and use room temperature eggs for better incorporation.

Nutrition

Calories: 280kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 6mg
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