Experience a divine combination of flavors and textures with the Chocolate Caramel Cream Roll, a dessert that masterfully blends rich chocolate, luscious caramel, and silky cream. This delightful roll starts with a tender, light chocolate sponge cake, which is skillfully baked to perfection. The cake’s subtle cocoa flavor forms a perfect backdrop for the star of the show: a smooth and velvety caramel cream filling.
The caramel cream is a highlight of this dessert, crafted from a carefully caramelized sugar that develops a deep, complex flavor profile. This caramel is then folded into a rich whipped cream, creating a light yet indulgent filling that contrasts beautifully with the chocolate sponge. When the cake is rolled, this creamy caramel center provides a luxurious bite that melts in your mouth.
The roll is finished with a glossy chocolate ganache, which adds an extra layer of decadence. This ganache, made from high-quality semi-sweet chocolate and cream, drapes over the roll like a silky blanket, enhancing the chocolate experience with its smooth, rich texture. The final touch includes decorative garnishes such as whipped cream, a drizzle of caramel sauce, and a sprinkle of shaved chocolate or cocoa powder, making the roll not only a treat for the palate but also a feast for the eyes.
Perfect for any celebration or as a special treat, the Chocolate Caramel Cream Roll stands out with its elegant appearance and indulgent flavors. Its combination of sweet caramel, rich chocolate, and creamy textures makes each bite a delightful experience. Whether served as the grand finale to a dinner party or as a personal indulgence, this dessert promises to be a memorable and satisfying treat for all who enjoy the fusion of chocolate and caramel.
Ingredients:
For the Chocolate Sponge Cake:
- ½ cup (60g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ½ cup (100g) granulated sugar
- 2 tablespoons (30ml) vegetable oil
- 1 teaspoon vanilla extract
For the Caramel Cream Filling:
- 1 cup (240ml) heavy cream
- ¼ cup (50g) granulated sugar
- ¼ cup (60ml) water
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- ½ cup (120ml) heavy cream
- 1 cup (175g) semi-sweet chocolate chips
- 1 tablespoon unsalted butter
For Garnish:
- Whipped cream
- Caramel sauce
- Shaved chocolate or cocoa powder
Instructions:
- Prepare the Chocolate Sponge Cake:
- Preheat your oven to 375°F (190°C). Line a 15×10-inch (38x25cm) jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and granulated sugar until thick and pale.
- Gradually add the oil and vanilla extract, mixing until well combined.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Spread the batter evenly in the prepared pan.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Roll the cake up with the towel, starting from the short end, and let it cool completely.
- Prepare the Caramel Cream Filling:
- In a medium saucepan over medium heat, combine the granulated sugar, water, and corn syrup.
- Cook without stirring until the mixture turns a deep amber color.
- Remove from heat and carefully add the heavy cream. The mixture will bubble vigorously.
- Stir until smooth and let it cool to room temperature.
- Once cooled, fold the caramel sauce into the whipped cream until well combined and smooth.
- Prepare the Chocolate Ganache:
- Heat the heavy cream in a small saucepan until it just begins to simmer.
- Remove from heat and add the chocolate chips. Let sit for 2-3 minutes, then stir until smooth.
- Stir in the butter until fully melted and glossy. Let the ganache cool slightly before using.
- Assemble the Roll:
- Unroll the cooled cake carefully. Spread the caramel cream filling evenly over the cake, leaving a small border around the edges.
- Re-roll the cake, using the towel to help, and place it seam-side down on a serving platter.
- Spread the chocolate ganache over the top and sides of the roll.
- Garnish with additional whipped cream, a drizzle of caramel sauce, and shaved chocolate or a dusting of cocoa powder.
- Chill and Serve:
- Refrigerate the rolled cake for at least 1 hour to allow the flavors to meld and the ganache to set.
- Slice and serve chilled or at room temperature.
Tips:
- To ensure the sponge cake rolls easily, be gentle when unrolling it and filling it.
- Use parchment paper to prevent the cake from sticking to the pan.
- If the cake cracks slightly while rolling, don’t worry; it will be covered with ganache and garnishes.
- For an extra touch, you can add a sprinkle of sea salt on top of the caramel sauce for a sweet-salty flavor contrast.
Enjoy your indulgent Chocolate Caramel Cream Roll!
