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Chocolate Caramel Roll

Chocolate Caramel Roll: The Ultimate Easy Recipe for Dessert Lovers

Indulge in the rich flavors of a Chocolate Caramel Roll. This showstopping dessert combines a soft sponge cake with gooey caramel cream and glossy ganache for an unforgettable treat. Perfect for any occasion!
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Prep Time: 25 minutes
Cook Time: 12 minutes
Resting Time: 30 minutes
Total Time: 1 hour 7 minutes
Servings: 8 people
Calories: 290kcal
Cost: $10

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking tray
  • Parchment paper
  • Whisk and spatula

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • 1 cup dulce de leche or caramel sauce
  • 1 cup heavy cream chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips or chopped dark chocolate
  • 1/2 cup heavy cream

Instructions

  • Preheat your oven to 350°F (175°C) and line a 10x15-inch baking tray with parchment paper.
  • Sift together flour, cocoa powder, baking powder, and salt in a medium bowl.
  • In a large bowl, beat eggs and sugar with an electric mixer for 5-7 minutes until pale and fluffy.
  • Add vanilla extract and oil, then gently fold in the dry ingredients.
  • Spread the batter evenly onto the tray and bake for 10-12 minutes until the cake springs back when touched lightly.
  • In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  • Fold in the dulce de leche until smooth.
  • Unroll the cooled sponge cake carefully and spread the caramel cream evenly across the surface.
  • Roll the cake back up tightly, starting from the short end, and wrap it snugly in plastic wrap.
  • Refrigerate for at least 30 minutes.
  • Heat heavy cream in a saucepan until simmering, then pour it over the chocolate chips and let it sit for 2-3 minutes.
  • Stir the mixture until smooth and glossy, letting it cool slightly until thick but pourable.
  • Remove the cake from the fridge, pour the ganache over the top, and pipe caramel buttercream rosettes if desired.
  • Serve and enjoy your masterpiece!

Notes

Use high-quality chocolate for the ganache and real vanilla extract for the best flavor. Store leftovers in the fridge for up to 3 days or freeze individual slices wrapped in foil for up to a month. If you're looking for variations, consider using fruit preserves, nuts, or adding spices like cinnamon for a twist.

Nutrition

Calories: 290kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 70mg | Potassium: 150mg | Fiber: 1g | Sugar: 18g | Vitamin A: 200IU | Calcium: 30mg | Iron: 1mg
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