The kitchen has always been my haven, a place where memories, traditions, and family recipes are passed down like precious heirlooms. For me, the art of baking is much more than just following recipes; it’s about recreating moments from the past, embracing flavors that bring a sense of comfort. One such recipe that’s become a staple in my home is the Chocolate Caramel Cream Roll.
This dessert combines rich chocolate, smooth caramel, and creamy filling, and each bite takes me back to the quiet afternoons spent baking with my grandmother. She never measured anything precisely, yet somehow everything she made was perfect. I’ve worked on perfecting this roll over the years, but the magic of it—soft, delicate cake with luscious cream and a glossy chocolate ganache—has remained unchanged.
As I share this recipe with you, I feel like I’m inviting you into my kitchen to enjoy something special, passed down through generations but always welcoming new flavors and ideas. Baking this dessert brings a sense of nostalgia, a reminder of all the little moments that make cooking so much more than a task. Let me guide you through the steps to make this wonderful treat that will delight friends and family alike!
Short Description
This Chocolate Caramel Cream Roll combines a soft, rich chocolate cake rolled with a creamy caramel filling and topped with decadent chocolate ganache. Perfect for celebrations or a sweet treat!
Key Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- Powdered sugar (for dusting)
For the Caramel Cream Filling:
- 1 cup heavy whipping cream
- 1/2 cup caramel sauce
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1/2 cup heavy whipping cream
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon butter
Tools Needed
- 10×15-inch jelly roll pan
- Parchment paper
- Clean kitchen towel
- Electric mixer or whisk
- Small saucepan
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
Step 3: Beat Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, about 3 minutes. Add in the vanilla extract and mix well.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the egg mixture, alternating with milk and melted butter. Mix just until combined, being careful not to overmix.
Step 5: Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, dust a clean kitchen towel with powdered sugar.
Step 6: Roll the Cake
Once the cake is done, immediately turn it out onto the prepared towel. Peel off the parchment paper and gently roll the cake up with the towel, starting from one short end. Allow it to cool completely.
Step 7: Make the Caramel Cream Filling
In a medium bowl, whip the heavy cream, caramel sauce, powdered sugar, and vanilla extract together until soft peaks form.
Step 8: Make the Chocolate Ganache
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour it over the chopped chocolate and butter in a bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
Step 9: Unroll and Fill the Cake
Once the cake has cooled, carefully unroll it. Spread the caramel cream filling evenly over the surface.
Step 10: Roll and Garnish
Gently re-roll the cake without the towel. Drizzle the chocolate ganache over the top and allow it to set before slicing and serving.
Why You’ll Love This Recipe
This Chocolate Caramel Cream Roll is an indulgence that combines the rich, comforting flavors of chocolate and caramel. The cake is moist and tender, and the caramel cream filling offers a delightful sweetness that balances perfectly with the deep chocolate notes.
It’s a crowd-pleaser, perfect for any occasion. Not only is it delicious, but it also looks stunning, making it a showstopper at gatherings.
Plus, the balance between the light cake and the creamy filling makes it feel lighter than other heavy desserts.
Mistakes to Avoid & Solutions
Overbaking the Cake: Keep an eye on the cake while baking to ensure it doesn’t dry out. The cake should be just set with a toothpick coming out clean but not overdone.
Cracking the Cake: If your cake cracks when rolling, it might be overbaked or not cooled properly. Let it cool completely before unrolling it.
Too Soft Filling: If your caramel cream filling is too runny, beat it for a little longer until it thickens to soft peaks.
Lumpy Ganache: Make sure the chocolate and butter are fully melted and smooth. If there are lumps, heat the ganache gently and whisk again.
Serving and Pairing Suggestions
Serve the Chocolate Caramel Cream Roll with a scoop of vanilla ice cream for extra indulgence.
Pair it with a rich coffee or a glass of dessert wine for a sophisticated touch.
For a more festive presentation, top with fresh berries or whipped cream.
Storage and Reheating Tips
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: If you prefer to enjoy it slightly warm, reheat individual slices in the microwave for 15-20 seconds.
FAQs
1. Can I make this cake ahead of time?
Yes! You can make the cake the day before, store it tightly wrapped, and then fill it the next day.
2. Can I use store-bought caramel sauce?
Absolutely! Using store-bought caramel sauce can save time and still deliver great flavor.
3. My cake is too sticky to roll—what do I do?
If the cake feels too sticky, it may need a bit more time in the oven. Just make sure it’s baked through before rolling.
4. Can I use a different type of chocolate for the ganache?
You can use milk chocolate or dark chocolate, but keep in mind that milk chocolate will make the ganache sweeter, and dark chocolate will add a more intense cocoa flavor.
5. Is it possible to freeze the cake?
Yes! You can freeze the unfilled cake roll tightly wrapped in plastic wrap and foil for up to a month. Let it thaw before filling and serving.
Tips & Tricks
Soft Cake: To ensure the cake stays soft and doesn’t crack, make sure it cools in a rolled position with the towel until it’s completely cooled.
Chill the Ganache: Allow the ganache to set at room temperature before serving to get the perfect glossy finish.
Recipe Variations
Nutty Twist: Add chopped pecans or walnuts to the caramel cream filling for a crunchy texture contrast.
Mocha Flavor: Add 1 tablespoon of instant coffee granules to the cake batter for a coffee-flavored twist.
Lighter Version: Use a low-fat whipped cream and sugar substitute for a lighter take on the filling.
Final Thoughts
This Chocolate Caramel Cream Roll is the perfect dessert to show that something beautiful and delicious can also be simple to make. It’s a recipe that brings people together, evoking memories of sweet times spent baking with loved ones.
Every time I make it, I’m reminded of the joy that comes with creating something special in the kitchen—whether it’s for a birthday, a holiday, or just because. I hope this recipe fills your home with warmth and delicious smells as it has in mine. Happy baking!
Chocolate Caramel Cream Roll
Print ThisIngredients
- For the Cake:
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- Powdered sugar (for dusting)
- For the Caramel Cream Filling:
- 1 cup heavy whipping cream
- 1/2 cup caramel sauce
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 1/2 cup heavy whipping cream
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon butter
Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
Step 2: Mix Dry Ingredients
Whisk together flour, cocoa powder, baking powder, and salt.
Step 3: Beat Eggs and Sugar
Beat eggs and sugar until thick and pale, about 3 minutes. Add vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Fold the dry ingredients into the egg mixture, alternating with milk and melted butter. Mix until combined.
Step 5: Bake the Cake
Pour the batter into the pan and spread evenly. Bake for 12-15 minutes, or until a toothpick comes out clean. Dust a clean towel with powdered sugar.
Step 6: Roll the Cake
Turn the cake onto the towel, peel off parchment, and roll it up. Cool completely.
Step 7: Make the Caramel Cream Filling
Whip heavy cream, caramel sauce, powdered sugar, and vanilla until soft peaks form.
Step 8: Make the Chocolate Ganache
Heat heavy cream until simmering, pour over chopped chocolate and butter, and whisk until smooth.
Step 9: Unroll and Fill the Cake
Unroll the cooled cake and spread the caramel cream filling evenly.
Step 10: Roll and Garnish
Re-roll the cake, drizzle with ganache, and let it set before slicing.
