Chocolate Caramel Cake Roll

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Moist, rich, and oozing with indulgence — the Chocolate Caramel Cake Roll is a show-stopping dessert that layers decadent chocolate sponge with gooey caramel, all wrapped into a stunning swirl. Topped with a glossy chocolate ganache and a generous sprinkle of shaved chocolate, this cake roll is more than just a treat — it’s an experience. Whether you’re impressing guests at a dinner party or simply satisfying a sweet craving, every bite delivers that perfect harmony of soft cake, smooth caramel, and deep cocoa.

The contrast of the dark chocolate sponge with the golden caramel filling not only looks beautiful but offers a delightful play of flavors and textures. Each slice cuts into a spiral of soft, airy cake rolled up with thick caramel that slowly melts on your tongue. The final touch — a drizzle of more caramel and a layer of melted chocolate — takes this dessert over the top. If you’re looking for your next baking adventure or want to add something special to your list of easy dessert ideas, this cake roll belongs at the top.

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Ingredients for this Chocolate Caramel Cake Roll

• For the Chocolate Sponge Cake:
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
• For the Caramel Filling:
  • 1 cup thick caramel sauce (homemade or store-bought)
  • ½ cup whipped cream (optional, for a lighter texture)
• For the Chocolate Ganache Topping:
  • ¾ cup heavy cream
  • 1 cup semi-sweet chocolate chips or chopped chocolate
  • 2 tablespoons butter
• For Garnish:
  • Shaved or chopped chocolate
  • Extra caramel sauce for drizzling

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Step 1: Prepare the Chocolate Sponge

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 using a mixer on high speed for about 5 minutes until thick and pale. Gradually add sugar and vanilla extract, beating until fully incorporated.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined — be careful not to deflate the batter.

Pour the batter into the prepared pan, spreading it evenly. Tap the pan lightly on the counter to release any air bubbles, then bake for 10–12 minutes or until the cake springs back when touched.

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Step 2: Roll the Cake While Warm

Once baked, immediately loosen the edges of the cake and turn it out onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper. Starting from the short end, roll the cake and towel together into a spiral. Let it cool completely while rolled — this sets the shape and prevents cracking later.

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Step 3: Make the Ganache Topping

While the cake is cooling, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and pour it over the chocolate chips and butter in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth and glossy. Let it cool slightly to thicken.

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Step 4: Fill and Assemble

Once the cake is fully cooled, gently unroll it. Spread an even layer of caramel sauce over the surface, and if desired, add a thin layer of whipped cream for extra fluffiness. Carefully re-roll the cake, this time without the towel.

Place the roll seam-side down on a serving platter. Pour the ganache evenly over the top, letting it drip down the sides. Drizzle with extra caramel sauce and sprinkle with shaved or chopped chocolate for a dramatic finish.

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Step 5: Chill and Serve

Refrigerate the finished cake for at least 30 minutes to allow the ganache to set. Slice with a sharp knife and serve chilled or at room temperature for the best flavor and texture.

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Storage Instructions

To keep your Chocolate Caramel Cake Roll tasting as fresh and indulgent as the day it’s made, follow these simple storage tips:

• Refrigerator: Wrap the cake roll tightly in plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 4–5 days. Let it sit at room temperature for 10–15 minutes before serving to soften the ganache and enhance the flavors.
• Freezer: You can freeze the cake (without toppings) for up to 2 months. After rolling and before adding the ganache, wrap it in plastic wrap and then foil. To serve, thaw in the fridge overnight, then add the ganache and toppings once fully defrosted.
• Pro Tip: Store extra caramel sauce separately in a jar in the fridge — reheat slightly before drizzling over leftovers!

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Estimated Nutrition

(Per slice, based on 10 servings)

• Calories: 390
• Total Fat: 22g
• Saturated Fat: 12g
• Carbohydrates: 45g
• Sugar: 35g
• Protein: 5g
• Fiber: 2g
• Cholesterol: 85mg
• Sodium: 120mg

Note: Nutrition may vary depending on specific brands and ingredient adjustments.

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Frequently Asked Questions

How do I prevent the cake from cracking when rolling?

Roll the cake while it’s still warm using a towel to shape it. This step is crucial for flexibility and helps the sponge “remember” the roll shape.

Can I make this cake roll a day in advance?

Yes! It actually tastes better after resting overnight in the fridge as the flavors meld together. Just cover it well to avoid drying out.

Is it possible to make this gluten-free?

Absolutely — just substitute the all-purpose flour with a gluten-free 1:1 baking flour. Make sure your caramel and chocolate are also gluten-free.

Can I use store-bought caramel sauce?

Yes, store-bought caramel works great. Choose a thick, quality brand or warm and reduce it slightly on the stove if it’s too runny.

Can I add nuts or other toppings?

Go for it! Crushed pecans, walnuts, or even sea salt flakes on top of the ganache add extra texture and flavor.

What can I use instead of whipped cream in the filling?

Cream cheese or mascarpone whipped with a bit of sugar makes a deliciously rich substitute if you want to skip the whipped cream.

Can I double the recipe for a larger crowd?

Yes — just bake in two separate pans and roll each one individually. This ensures even cooking and perfect spirals.

Can I make a vanilla version of this?

Sure! Replace the cocoa powder in the sponge with more flour, and try a white chocolate ganache with the caramel. It’s equally dreamy.

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