Chocolate Caramel Cream Roll Recipe

If you're looking to impress your family and friends with a decadent dessert, this Chocolate Caramel Cream Roll is a show-stopper. This heavenly treat combines a soft chocolate sponge cake, rich caramel cream filling, and a glossy chocolate glaze that makes it irresistible. Follow this step-by-step guide to create the perfect dessert that will have everyone begging for seconds!

What is a Chocolate Caramel Cream Roll?

A Chocolate Caramel Cream Roll is a type of Swiss roll cake made with a light and fluffy chocolate sponge that’s rolled up with a smooth and creamy caramel filling. The cake is then topped with a layer of chocolate ganache or glaze for a beautiful finish. It's a dessert that not only looks stunning but tastes absolutely divine, combining the flavors of chocolate, caramel, and cream in every bite.

Ingredients List for Chocolate Caramel Cream Roll

For the Chocolate Sponge Cake:

• ½ cup (60g) all-purpose flour
• ¼ cup (30g) cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs, separated
• ½ cup (100g) granulated sugar, divided
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• ¼ cup milk

For the Caramel Cream Filling:

• ½ cup (100g) granulated sugar
• ¼ cup water
• ½ cup heavy cream
• ¼ cup (60g) unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• ¼ cup powdered sugar

For the Chocolate Ganache Topping:

• ½ cup (100g) heavy cream
• ½ cup (90g) semi-sweet chocolate, chopped

Substitutions and Variations

• Flour Substitute: You can use gluten-free flour if you’re looking for a gluten-free option. Make sure it’s a 1:1 substitute for best results.
• Caramel Filling Alternative: For a quicker option, you can use pre-made caramel sauce instead of making it from scratch.
• Ganache Variation: Try using white chocolate instead of semi-sweet chocolate for a sweeter, lighter topping.
• Vegan Option: Use plant-based heavy cream, egg replacers, and dairy-free butter and chocolate.

Step-by-Step Cooking Instructions

This dessert might look complicated, but breaking it down into steps makes it manageable. Here’s how you can whip up this delicious Chocolate Caramel Cream Roll:

1. Prepare the Chocolate Sponge Cake

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
2. Sift Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
3. Beat Egg Yolks: In a separate large mixing bowl, beat the egg yolks and half of the sugar until pale and thick. Add the vanilla extract, vegetable oil, and milk, and mix until combined.
4. Beat Egg Whites: In another bowl, beat the egg whites until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form.
5. Combine Ingredients: Gently fold the dry ingredients into the egg yolk mixture, then carefully fold in the egg whites in batches. Be gentle to avoid deflating the batter.
6. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until the cake springs back when touched.
7. Roll the Cake: Once baked, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper and roll the cake up with the towel while it’s still warm. Allow it to cool completely.

2. Make the Caramel Cream Filling

1. Prepare Caramel: In a saucepan, combine the granulated sugar and water. Heat over medium, swirling the pan (don’t stir) until the sugar dissolves and turns a golden brown.
2. Add Cream and Butter: Carefully pour in the heavy cream and butter, whisking continuously until smooth. Add vanilla extract and let it cool completely.
3. Whip Cream: In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the caramel sauce to create a luscious caramel cream filling.

3. Prepare the Chocolate Ganache Topping

1. Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer.
2. Add Chocolate: Pour the hot cream over the chopped chocolate in a bowl, letting it sit for a minute. Stir until smooth and glossy.

How to Cook Chocolate Caramel Cream Roll: A Step-by-Step Guide

1. Unroll the Cake: Once the chocolate sponge has cooled, carefully unroll it.
2. Spread Caramel Cream Filling: Spread an even layer of the caramel cream filling over the unrolled cake, leaving a small border around the edges.
3. Roll Up the Cake: Gently roll the cake back up, taking care not to press too hard so the filling doesn’t spill out.
4. Apply the Ganache: Pour the chocolate ganache over the rolled cake, allowing it to drizzle down the sides for a beautiful finish.
5. Chill: Place the roll in the refrigerator for at least 30 minutes to set the ganache.

Common Mistakes to Avoid

1. Over-Baking the Sponge Cake: Over-baking will make the cake dry and difficult to roll without cracking.
2. Deflating the Batter: When folding the egg whites into the batter, be gentle to retain the air that makes the cake light and fluffy.
3. Hot Ganache: Ensure the ganache cools slightly before pouring it over the cake to avoid melting the caramel filling.

Serving and Presentation Tips

A Chocolate Caramel Cream Roll deserves a stunning presentation! Here are some ways to make it look as good as it tastes:

1. Dust with Powdered Sugar: Add a light dusting of powdered sugar over the ganache for an elegant touch.
2. Drizzle Extra Caramel: Drizzle a bit of leftover caramel sauce on top for added appeal and flavor.
3. Add Fresh Berries: Fresh strawberries, raspberries, or mint leaves make a beautiful garnish and add a pop of color.

How to Serve Chocolate Caramel Cream Roll

• Slice Carefully: Use a sharp knife to slice the roll into 1-inch thick pieces.
• Serve with Whipped Cream: A dollop of whipped cream on the side can enhance the dessert.
• Pair with Coffee: The rich flavors of chocolate and caramel go well with a hot cup of coffee or espresso.

Presentation Ideas for Chocolate Caramel Cream Roll

1. Cake Stand: Place the roll on a cake stand for an elevated and classy look.
2. Decorative Plate: Use a large decorative plate with gold or silver accents.
3. Chocolate Shavings: Sprinkle chocolate shavings or curls on top of the roll for an extra touch of indulgence.

Chocolate Caramel Cream Roll Recipe Tips

1. Work Quickly with the Caramel: Caramel can harden quickly, so work fast when making the filling.
2. Let the Roll Set: Refrigerate the assembled roll for at least 30 minutes to make slicing easier and cleaner.
3. Practice Rolling Technique: If you’re new to rolling cakes, practice with a towel first. The rolling technique is crucial for the perfect shape.

Frequently Asked Questions (FAQs)

Q1: Can I make the chocolate sponge cake in advance? A1: Yes! You can bake the sponge cake a day in advance. Just store it in an airtight container at room temperature.

Q2: How do I prevent the cake from cracking when I roll it? A2: Roll the cake while it’s still warm using a towel to help it keep its shape. Unroll carefully when adding the filling.

Q3: Can I freeze the Chocolate Caramel Cream Roll? A3: Yes, you can freeze it! Wrap it tightly in plastic wrap and store in an airtight container. Thaw in the fridge before serving.

Q4: What other fillings can I use? A4: If you’re not a fan of caramel, you can try whipped cream with chocolate chips, Nutella, or even a berry compote.

Q5: Can I use milk chocolate for the ganache? A5: Absolutely! Just remember that milk chocolate is sweeter, so you may want to reduce the sugar elsewhere.

Conclusion

Creating a Chocolate Caramel Cream Roll at home might seem challenging, but with this step-by-step guide, you’ll master it in no time. This indulgent dessert is perfect for special occasions, family gatherings, or just when you want to treat yourself to something extraordinary. The combination of soft chocolate sponge, creamy caramel filling, and rich ganache topping is simply unforgettable. So why wait? Grab your ingredients and give this recipe a try – you won’t be disappointed!

Print