Chocolate Caramel Cream Roll Recipe

Imagine a light, fluffy chocolate sponge cake wrapped around a creamy caramel filling, all topped with a rich chocolate glaze—sounds irresistible, right? This Chocolate Caramel Cream Roll is a show-stopping dessert that's perfect for any special occasion or simply when you're in the mood for a luxurious treat. The combination of chocolate and caramel is always a crowd-pleaser, and this rolled cake delivers in both flavor and texture. Whether you're a seasoned baker or just getting started, this dessert is easy to make and guaranteed to impress. Ready to roll? Let’s dive into the recipe!

this Recipe

What is a Chocolate Caramel Cream Roll?

A Chocolate Caramel Cream Roll is a classic rolled cake that combines a light and airy chocolate sponge with a smooth, rich caramel cream filling. The cake is baked in a sheet pan, then rolled up with the filling to create beautiful swirls of chocolate and caramel in every slice. It's typically finished with a glossy chocolate ganache or glaze for a stunning presentation. The best part? You don’t need any fancy equipment to make this impressive dessert—just a few simple ingredients and a bit of rolling technique.

Ingredients List for Chocolate Caramel Cream Roll

Here’s everything you’ll need to make this decadent Chocolate Caramel Cream Roll:

For the Chocolate Sponge Cake:

• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs (separated)
• ¾ cup granulated sugar (divided)
• 1 teaspoon vanilla extract
• ¼ cup milk

For the Caramel Cream Filling:

• ½ cup granulated sugar
• 2 tablespoons water
• ¾ cup heavy cream (divided)
• 2 tablespoons unsalted butter
• ½ teaspoon vanilla extract
• ¾ cup powdered sugar
• 1 cup heavy whipping cream (for folding into caramel)

For the Chocolate Ganache Glaze:

• ½ cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tablespoon unsalted butter (for extra gloss)

Substitutions and Variations

If you want to switch things up or don’t have all the ingredients on hand, here are a few substitution ideas and variations:

• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make the cake gluten-free. Make sure your cocoa powder is gluten-free as well.
• Salted Caramel: Add a pinch of sea salt to the caramel cream filling to make a salted caramel version for a more complex flavor.
• Chocolate Variations: Use dark chocolate or white chocolate chips for the ganache glaze instead of semi-sweet for a different flavor profile.
• Nutty Crunch: Add some chopped, toasted nuts (like pecans or almonds) to the caramel cream filling for a bit of crunch.

Step-by-Step Cooking Instructions

Let’s walk through the steps to make this delicious Chocolate Caramel Cream Roll. Follow these instructions carefully, and you’ll have a dessert that looks as good as it tastes.

Step 1: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan or rimmed baking sheet and line it with parchment paper, ensuring the paper overhangs the sides for easy removal later. Lightly grease the parchment paper to prevent sticking.

Step 2: Make the Chocolate Sponge Cake Batter

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

In a large bowl, beat the egg yolks with ½ cup of sugar until pale and thick (about 2-3 minutes). Add the vanilla extract and milk, then fold in the dry ingredients gently until well combined.

In another bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form. Gently fold the egg whites into the chocolate batter, being careful not to deflate the mixture.

Step 3: Bake the Cake

Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Bake for 10-12 minutes, or until the cake is springy to the touch and a toothpick inserted into the center comes out clean.

Step 4: Roll the Cake

While the cake is still warm, carefully lift it out of the pan using the parchment paper and place it on a clean kitchen towel. Gently peel off the parchment paper. Roll the cake up with the towel from one short end to the other, creating a spiral. Let it cool completely while rolled up—this will help it maintain its shape later when filled.

How to Make the Caramel Cream Filling: A Step-by-Step Guide

Step 5: Prepare the Caramel Sauce

In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, swirling the pan occasionally (but not stirring), until the sugar turns a deep amber color. Be careful not to burn it—this happens quickly!

Remove from heat and carefully whisk in ½ cup of the heavy cream and the butter. The mixture will bubble up, so pour the cream slowly. Stir in the vanilla extract and set the caramel sauce aside to cool completely.

Step 6: Make the Caramel Whipped Cream

Once the caramel sauce has cooled, in a large bowl, beat the remaining 1 cup of heavy cream with the powdered sugar until stiff peaks form. Gently fold the cooled caramel sauce into the whipped cream until combined and smooth. Set aside.

Assemble the Chocolate Caramel Cream Roll

Step 7: Unroll and Fill the Cake

Carefully unroll the cooled chocolate sponge cake from the towel. Spread the caramel whipped cream evenly over the surface, leaving a small border around the edges to prevent overflow when rolling.

Step 8: Roll the Cake Back Up

Gently roll the cake back up, this time without the towel, ensuring the caramel cream stays inside. Wrap the cake tightly in plastic wrap and refrigerate for at least 1 hour to set.

Make the Chocolate Ganache Glaze

Step 9: Prepare the Ganache

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t let it boil). Remove from heat and pour the hot cream over the chocolate chips and butter in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.

Step 10: Glaze the Cake

Once the cake is set, remove it from the refrigerator and unwrap it. Place it on a serving plate. Pour the chocolate ganache over the cake, allowing it to drip down the sides for a beautiful effect. Use a spatula to smooth the top if needed. Return the cake to the refrigerator to set the glaze for about 15-20 minutes.

Common Mistakes to Avoid

• Overbaking the Cake: Keep a close eye on the cake while it’s in the oven. Overbaking can make it dry and difficult to roll without cracking.
• Not Cooling the Caramel Sauce: Make sure the caramel sauce is completely cool before folding it into the whipped cream. If it’s too warm, it will deflate the cream.
• Rushing the Ganache: Let the ganache cool slightly before pouring it over the cake, or it may be too runny and not set properly.

Serving and Presentation Tips

Now that your Chocolate Caramel Cream Roll is ready, it’s time to serve it up and impress your guests!

How to Serve Chocolate Caramel Cream Roll

• Temperature: This cake is best served chilled but not too cold. Let it sit out for about 10 minutes before slicing.
• Slice Cleanly: Use a sharp knife to slice the cake, wiping it clean between cuts for neat slices.
• Accompaniments: Pair this rich dessert with a scoop of vanilla ice cream or a dollop of whipped cream to balance the flavors.

Presentation Ideas for Chocolate Caramel Cream Roll

• Caramel Drizzle: For extra flair, drizzle some leftover caramel sauce over the top of the cake slices.
• Chocolate Shavings: Garnish the top of the cake with chocolate shavings or curls for a professional look.
• Edible Gold Leaf: Add a touch of elegance with a small piece of edible gold leaf on each slice for a special occasion.

Chocolate Caramel Cream Roll Recipe Tips

• Make Ahead: You can make the cake and fill it up to 1 day in advance. Just keep it wrapped in the refrigerator and glaze it the day you plan to serve it.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but it can also be frozen for up to 2 months. Thaw it overnight in the fridge before serving.
• Freezing Tip: To freeze, wrap the rolled and unglazed cake in plastic wrap, then in aluminum foil. Glaze it after thawing.

Frequently Asked Questions (FAQs)

Q: Can I make the cake gluten-free?
A: Yes, simply substitute the all-purpose flour with a gluten-free 1:1 baking flour. Make sure your cocoa powder and other ingredients are gluten-free as well.

Q: Why did my cake crack when I rolled it?
A: Cracking can happen if the cake cools too much before rolling or if it was overbaked. Rolling the cake while it’s still warm and pliable helps prevent cracks.

Q: Can I use store-bought caramel sauce?
A: Yes, if you’re short on time, you can use high-quality store-bought caramel sauce in the filling. Just make sure it’s thick enough to fold into the whipped cream.

Q: Can I make a different flavored filling?
A: Absolutely! You can swap the caramel filling for chocolate mousse, whipped peanut butter frosting, or even a fruit-based filling like raspberry cream for a different twist.

Conclusion

There you have it—an indulgent Chocolate Caramel Cream Roll that’s sure to satisfy any sweet tooth. With its airy chocolate sponge, creamy caramel filling, and rich chocolate ganache, this cake is a true showstopper that’s perfect for birthdays, holidays, or just because. Whether you follow the classic recipe or experiment with your own variations, this dessert is guaranteed to impress. So gather your ingredients and get ready to roll out the most decadent dessert you’ve ever made!

Enjoy every delicious bite! 🍫🍮🍰

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