Chocolate Caramel Cream Roll
A sophisticated Swiss roll combining light chocolate sponge with a rich caramel and chocolate ganache filling, finished with a dusting of cocoa and caramel drizzle.
Ingredients
For the Chocolate Sponge
- 4 large Eggs Provides structure and lift.
- 175 g Granulated Sugar Sweetens and tenderizes the crumb.
- 60 g Cocoa Powder For that deep chocolate profile.
- 125 g All-Purpose Flour The foundation of the cake.
- 1 tsp Baking Powder Ensures a consistent rise.
- 1/4 tsp Salt Enhances the chocolate flavor.
For the Luxurious Filling
- 250 ml Heavy Cream For a rich, stable base.
- 125 ml Caramel Sauce Store-bought or homemade.
- 125 g Chocolate Chips Semi-sweet or dark works best.
For the Finishing Touches
- Powdered Sugar & Cocoa Powder For the classic dusted look.
- Caramel Drizzle For that professional bakery aesthetic.
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease a 38 x 25 cm jelly roll pan and line it with parchment paper, leaving an inch of overhang.
Batter Preparation
- In a large bowl, beat the eggs and sugar until pale and thick, tripling in volume.
Baking
- Pour batter into the prepared pan and bake for 12–15 minutes.
- Upon removal from oven, flip the cake onto a powdered sugar-dusted kitchen towel and roll it up while still hot to train its shape.
Filling Preparation
- Simmer heavy cream and remove from heat. Stir in caramel sauce and chocolate chips until smooth and glossy. Let cool to spreadable consistency.
Assembly
- Unroll cooled cake gently. Spread the chocolate-caramel filling evenly, leaving a border, and roll back up tightly.
- Dust with powdered sugar and cocoa, and drizzle caramel sauce on top.
Notes
Ensure eggs are at room temperature for better volume. Avoid overbaking. Refrigerate for 1 hour for best slicing results.