Description
Looking for a dessert that steals the show and satisfies every sweet craving? This Chocolate Caramel Cake Roll is the ultimate indulgence. With its rich chocolate sponge, velvety caramel filling, and glossy ganache topping, it’s everything you love in a dessert — rolled into one stunning swirl. Whether you need a quick dessert idea for guests, a holiday showstopper, or just an easy recipe to treat yourself, this cake roll delivers on flavor and wow factor. The soft texture, the luscious caramel oozing from every bite, and the hint of dark chocolate create an unforgettable experience. Perfect for birthdays, dinner parties, or whenever your sweet tooth calls.
Ingredients
For the Chocolate Sponge Cake:
4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
For the Caramel Filling:
1 cup thick caramel sauce (homemade or store-bought)
1/2 cup whipped cream (optional)
For the Ganache Topping:
3/4 cup heavy cream
1 cup semi-sweet chocolate chips or chopped chocolate
2 tbsp butter
For Garnish:
Extra caramel sauce
Shaved or chopped chocolate
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and grease lightly.
- Beat eggs on high for 5 minutes until thick. Gradually add sugar and vanilla.
- Sift dry ingredients (flour, cocoa, baking powder, salt) and gently fold into egg mixture.
- Spread batter evenly in the pan. Bake for 10–12 minutes or until the cake springs back.
- Immediately roll the cake in a towel dusted with powdered sugar. Let cool completely.
- Prepare ganache: Heat cream until simmering, pour over chocolate and butter, stir smooth.
- Unroll the cooled cake, spread caramel (and whipped cream if using), and re-roll.
- Top with ganache, drizzle extra caramel, and sprinkle chocolate shavings.
- Chill for 30 minutes, then slice and serve.
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert