Ultimate Chocolate Caramel Swiss Roll
A delightful dessert combining rich chocolate and sweet caramel, perfect for any occasion.
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup vegetable oil
For the Filling & Toppings
- 1 cup heavy cream
- 1/2 cup caramel sauce
- 1 cup chocolate ganache
- Candy pieces (M&Ms, crushed Oreos, etc.)
- Nuts (optional)
- Chocolate chips (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar until light and fluffy.
- Add vanilla, milk, and vegetable oil to the egg mixture, mixing well.
- Gradually fold the dry ingredients into the wet ingredients until combined.
- Pour the batter into the prepared pan and spread evenly.
Baking
- Bake for 12-15 minutes until the cake springs back when touched.
- Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake with the towel into a log and let it cool completely.
Filling
- While cooling, whip the heavy cream until soft peaks form.
- Unroll the cooled cake and spread the whipped cream, drizzle with caramel sauce, and sprinkle candy pieces, nuts, and chocolate chips on top.
- Roll the cake back up without the towel and place it seam-side down.
- Cover with chocolate ganache and add more toppings if desired.
Chilling
- Refrigerate for at least 1 hour before slicing and serving.
Notes
Serve chilled, and consider pairing with a scoop of vanilla ice cream or fresh berries. Can store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for a month.