Chocolate Caramel Cream Roll Recipe

Looking for a show-stopping dessert that will impress family and friends? This Chocolate Caramel Cream Roll is the perfect treat. Featuring a light and fluffy chocolate sponge cake rolled around a rich, creamy caramel filling, and finished with a silky chocolate ganache, this dessert is not only delicious but visually stunning. The combination of chocolate and caramel creates a luxurious flavor experience that will have everyone coming back for seconds. Follow along to make this delicious dessert at home, and read through for tips and tricks to perfect your roll!

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What is a Chocolate Caramel Cream Roll?

A Chocolate Caramel Cream Roll is a rolled chocolate sponge cake filled with a rich caramel cream filling. The light, airy texture of the chocolate sponge pairs perfectly with the smooth, buttery caramel filling. The roll is then topped with a luscious chocolate ganache or dusted with powdered sugar, making it both decadent and beautiful. It's the perfect dessert for holidays, special occasions, or whenever you want to treat yourself to something sweet and indulgent.

Ingredients List for Chocolate Caramel Cream Roll

Before starting, make sure to gather all the ingredients you’ll need to make this delicious cake roll. Here’s what you’ll need for both the chocolate sponge cake and the caramel cream filling:

For the Chocolate Sponge Cake:

• 4 large eggs, separated
• ½ cup granulated sugar
• ¼ cup all-purpose flour
• ¼ cup unsweetened cocoa powder (Dutch-processed preferred)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Powdered sugar (for dusting the towel)

For the Caramel Cream Filling:

• 1 cup heavy whipping cream
• ½ cup caramel sauce (store-bought or homemade)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Ganache (Optional Topping):

• 1 cup semi-sweet or dark chocolate chips
• ½ cup heavy cream

Optional Decorations:

• Caramel drizzle
• Chocolate shavings
• Sea salt flakes (for a salted caramel twist)

Substitutions and Variations

• Gluten-Free Option: Use a 1:1 gluten-free flour substitute to make the sponge cake gluten-free.
• Caramel Filling Variation: Add a pinch of sea salt to the caramel filling for a delicious salted caramel version.
• Flavored Ganache: You can infuse the ganache with a tablespoon of espresso or coffee for a mocha twist.
• Whipped Cream Topping: Instead of ganache, use whipped cream to top the roll for a lighter, creamier finish.

Step-by-Step Cooking Instructions

Now that you have your ingredients ready, it’s time to start baking. This step-by-step guide will help you create a perfect Chocolate Caramel Cream Roll every time.

Step 1: Preheat the Oven and Prepare Your Pan

Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan (or a baking sheet with high sides) with parchment paper and lightly grease the paper. This will ensure that your sponge cake doesn’t stick to the pan and rolls up smoothly.

Step 2: Beat Egg Yolks and Sugar

In a large bowl, beat the egg yolks and half of the granulated sugar (¼ cup) until the mixture turns pale and thick, about 3-4 minutes. Add the vanilla extract and mix until combined. Set aside.

Step 3: Beat Egg Whites and Sugar

In another clean bowl, beat the egg whites and salt on medium-high speed until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form. The meringue should be glossy and hold its shape when the beaters are lifted.

Step 4: Sift Dry Ingredients

Sift together the flour and cocoa powder to remove any lumps. Gradually fold the dry ingredients into the beaten egg yolk mixture. Then, gently fold the egg whites into the chocolate batter in two additions, being careful not to deflate the mixture.

Step 5: Bake the Chocolate Sponge

Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake the sponge cake for 10-12 minutes, or until the cake springs back when lightly touched in the center. Be careful not to overbake, as this will make the cake harder to roll.

Step 6: Roll the Cake

While the cake is still warm, dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the towel, peeling off the parchment paper. Starting from one short end, roll the cake up tightly with the towel (this step helps shape the cake while it cools and prevents cracking). Let the rolled cake cool completely in the towel.

Step 7: Make the Caramel Cream Filling

While the cake cools, prepare the caramel cream filling. In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the caramel sauce until smooth and well combined. Taste the filling and adjust the sweetness if needed.

Step 8: Unroll the Cake and Add the Filling

Once the cake is completely cool, carefully unroll it from the towel. Spread the caramel cream filling evenly over the surface of the cake, leaving a ½-inch border around the edges. Carefully re-roll the cake without the towel, making sure the seam is on the bottom.

Step 9: Chill the Roll

Place the filled cake roll on a serving platter and refrigerate for at least 1 hour to set the filling and firm up the cake.

How to Make Chocolate Ganache (Optional Topping)

For an extra indulgent finish, you can top your Chocolate Caramel Cream Roll with a smooth chocolate ganache.

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
2. Melt the Chocolate: Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
3. Cool Slightly: Let the ganache cool slightly, then pour it over the chilled cake roll, letting it drip down the sides. Use a spatula to spread it evenly.

Step 10: Garnish and Serve

For a final touch, drizzle extra caramel sauce over the top of the ganache, sprinkle with chocolate shavings, or even add a pinch of sea salt for a salted caramel twist. Slice the cake and serve chilled.

Common Mistakes to Avoid

• Overbaking the Cake: Be sure to check the sponge cake for doneness at the 10-minute mark. Overbaking will make the cake dry and prone to cracking.
• Skipping the Towel Roll: Rolling the cake while it’s warm in the towel is crucial. It shapes the cake and prevents cracks when you roll it with the filling later.
• Not Cooling the Cake Completely: If you spread the filling on a warm cake, it will melt, making it hard to roll and ruining the texture.

Serving and Presentation Tips

Presentation is key when serving a rolled cake, and this Chocolate Caramel Cream Roll is no exception. Follow these tips to make it look as incredible as it tastes.

How to Serve Chocolate Caramel Cream Roll:

• Chilled: Serve the cake slightly chilled for the best texture. The caramel cream filling will hold its shape, and the flavors will be more pronounced when cold.
• With a Drizzle: Serve each slice with an extra drizzle of caramel sauce or chocolate syrup for added richness.

Presentation Ideas for Chocolate Caramel Cream Roll:

• Elegant Drip: Let the ganache drip naturally down the sides of the cake for an elegant, professional look.
• Dusting of Powdered Sugar: For a simple yet beautiful finish, dust the top of the cake with powdered sugar or cocoa powder.
• Salted Caramel Garnish: Sprinkle sea salt flakes over the ganache for a sophisticated salted caramel touch.

Chocolate Caramel Cream Roll Recipe Tips

• Use Room Temperature Eggs: Room temperature eggs whip better and give more volume to your sponge cake batter.
• Chill the Cake: Chilling the rolled cake helps firm up the filling and makes it easier to slice cleanly.
• Sharp Knife: Use a serrated knife to cut the cake into slices for clean, even cuts without squishing the filling.

Frequently Asked Questions (FAQs)

1. Can I make this cake roll ahead of time?

Yes! You can make the cake roll up to two days in advance. Store it in the refrigerator wrapped tightly in plastic wrap. You can also add the ganache right before serving for a fresh finish.

2. How do I prevent the cake from cracking?

To prevent cracking, roll the cake while it’s still warm in a towel dusted with powdered sugar. This shapes the cake and prevents cracks when rolling it with the filling.

3. Can I use store-bought caramel sauce?

Yes! Store-bought caramel sauce works perfectly in the filling. However, homemade caramel can add an extra depth of flavor if you have the time to make it from scratch.

4. Can I freeze the cake roll?

Yes, you can freeze the cake roll for up to 1 month. Wrap it tightly in plastic wrap and place it in an airtight container. Thaw in the refrigerator before serving.

Conclusion

This Chocolate Caramel Cream Roll is a dreamy combination of fluffy chocolate sponge cake, rich caramel cream, and decadent chocolate ganache. Whether you’re making it for a special occasion or simply to satisfy your sweet tooth, this dessert is sure to impress. The steps are simple, and the results are undeniably delicious. Try it today, and get ready to wow your friends and family with this indulgent dessert masterpiece!

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