The Ultimate Chocolate Caramel Cream Roll Recipe for Sweet Bliss

Crafting a decadent chocolate caramel cream roll sparks pure culinary excitement in my kitchen.

Sweet memories of childhood desserts dance through my mind with each ingredient I gather.

Luxurious layers of soft chocolate sponge cake promise an indulgent experience for anyone seeking comfort and deliciousness.

Rich caramel swirls promise unexpected moments of pure pleasure across every delicate slice.

Silky cream filling adds magical dimensions to this elegant dessert that feels simultaneously sophisticated and playful.

Each careful fold and gentle roll creates a masterpiece waiting to surprise and delight you.

Something magical happens when chocolate, caramel, and cream unite in one spectacular treat.

Trust me, this recipe will become your new favorite showstopping dessert.

What Makes Chocolate Caramel Cream Roll Irresistible

• Craft an Impressive Dessert: Wow your guests with a professional-looking cake roll that looks like it came straight from a bakery, combining chocolate sponge, creamy caramel filling, and decadent ganache.
• Perfect for Special Celebrations: Elevate any gathering with this show-stopping dessert that brings elegance and rich flavors to birthday parties, holiday events, or weekend get-togethers.
• Master Baking Techniques: Learn impressive rolling and filling skills that will boost your confidence in the kitchen and impress family and friends with your newfound pastry expertise.
• Customizable Crowd-Pleaser: Easily adapt the recipe by changing the caramel sauce, adding nuts, or experimenting with different chocolate variations to suit everyone's taste preferences.

Ingredients Needed For Chocolate Caramel Cream Roll

• All-Purpose Flour: A fundamental dry ingredient that provides structure to the chocolate sponge cake.
• Cocoa Powder: Adds rich chocolate flavor and deep brown color to the cake.
• Baking Powder: Helps the cake rise and creates a light, airy texture.
• Salt: Enhances the overall flavor of the cake.

• Eggs, Sugar: Work together to create a thick, pale, and voluminous base for the sponge cake.
• Vanilla Extract: Provides a warm, classic flavor that complements the chocolate.

• Heavy Cream, Caramel Sauce, Vanilla Extract: Combine to create a smooth, sweet, and luxurious cream filling with rich caramel notes.

• Heavy Cream, Chocolate Chips: Create a glossy, rich chocolate coating that adds an extra layer of decadence to the cake roll.

• Powdered Sugar, Parchment Paper, Kitchen Towel: Support ingredients that help with cake preparation and presentation.

How To Roll Chocolate Caramel Cream Roll With Ease

Step 1: Prepare Baking Setup

Preheat the oven to 350F. Line a 10×15-inch jelly roll pan with parchment paper.

This ensures easy cake removal and perfect baking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Cocoa powder
• Baking powder
• Salt

Blend these ingredients until they’re well combined and free of lumps.

Step 3: Whip Egg Mixture

In a large bowl, beat eggs and sugar until the mixture becomes thick and pale. This process takes about 4-5 minutes and creates a fluffy base.

Stir in vanilla extract for extra flavor.

Step 4: Combine Cake Batter

Gently fold the dry ingredients into the egg mixture.

Use a light hand to keep the batter airy and prevent deflating the eggs. Mix until just combined.

Step 5: Bake the Sponge Cake

Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes until the cake springs back when lightly touched.

Step 6: Create Cake Roll Shape

Remove from oven and dust with powdered sugar. Place a clean kitchen towel over the cake, then carefully flip it onto the towel.

Peel off parchment paper and roll the cake from the short side, including the towel. Let it cool completely while rolled.

Step 7: Whip Caramel Cream Filling

• Caramel sauce
• Vanilla extract

Continue whipping until stiff peaks develop.

Refrigerate the filling.

Step 8: Assemble Cake Roll

Unroll the cooled cake carefully.

Spread the caramel cream filling evenly, leaving a small border around the edges.

Step 9: Roll and Chill

Roll the cake back up tightly without the towel.

Place seam-side down on a serving plate. Refrigerate for at least 1 hour to set.

Step 10: Create Chocolate Ganache

Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a bowl.

Let sit for 1 minute, then stir until smooth and glossy.

Step 11: Finish and Serve

Pour slightly cooled ganache over the cake roll, letting it drip down the sides.

Slice and serve. Store any leftovers in the refrigerator.

Tips For Perfect Chocolate Caramel Cream Roll

• Dust powdered sugar on the cake immediately after baking to prevent sticking and create a smooth surface for rolling.
• Use room temperature eggs for better volume and a fluffier sponge cake texture when beating with sugar.
• Fold dry ingredients gently to maintain the air bubbles, ensuring a light and airy cake roll that won't become dense.
• Refrigerate the cake roll for at least an hour to help it set and make slicing cleaner and more precise.
• When making ganache, let chocolate sit for exactly one minute after pouring hot cream to achieve a perfectly smooth and glossy finish.

Different Spins On Chocolate Caramel Cream Roll

• Gluten-Free Chocolate Roll: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version that maintains the same rich chocolate flavor.
• Vegan Caramel Cream Alternative: Swap eggs and dairy with coconut cream, aquafaba, and plant-based caramel sauce to create a dairy-free and egg-free cake roll option.
• Low-Sugar Chocolate Roll: Use sugar substitutes like stevia or monk fruit sweetener and sugar-free caramel sauce for a diabetic-friendly dessert with reduced calories.
• Nutty Chocolate Variation: Incorporate ground almonds or hazelnut meal into the cake batter and sprinkle chopped nuts on top of the ganache for added texture and nutty depth.

Serving Ideas For Chocolate Caramel Cream Roll

• Sweet Celebration Centerpiece: Showcase this elegant dessert as the star of a dinner party, garnishing with gold leaf or edible flowers for a stunning presentation that wows guests.
• Decadent Dessert Plating: Slice the roll into beautiful rounds, dust with cocoa powder, and place on individual dessert plates with a drizzle of extra caramel sauce and a sprinkle of sea salt for gourmet flair.
• Afternoon Tea Delight: Pair slices with a rich espresso or caramel-infused tea, creating a luxurious mid-afternoon treat that elevates the everyday coffee break into a special moment.
• Weekend Brunch Stunner: Serve alongside fresh berries and whipped cream, transforming this chocolate roll into a show-stopping brunch dessert that will impress family and friends.

How To Store Chocolate Caramel Cream Roll Properly

• Store the Chocolate Caramel Cream Roll in an airtight container within the refrigerator for up to 3-4 days to maintain its freshness and texture.
• Cover the cake roll completely with plastic wrap or aluminum foil to prevent it from absorbing other refrigerator odors and drying out.
• Transfer the cake to a clean container with a tight-fitting lid to protect its delicate ganache and cream filling from potential damage.
• Reheat gently by removing the cake from the refrigerator 15-20 minutes before serving, allowing it to come to room temperature naturally for the best flavor and texture.

FAQs

• Why do I need to roll the cake while it's warm?

Rolling the cake while it’s warm prevents cracking when you later fill and re-roll it. The warm cake becomes flexible and sets in the rolled shape, making it easier to create a smooth final roll without breaking.

• Can I use a different type of sugar?

Granulated sugar works best for this recipe. Powdered sugar or brown sugar might change the cake’s texture and structure, potentially affecting how the sponge cake rises and sets.

• What if my ganache is too runny?

If the ganache is too thin, let it cool for a few more minutes at room temperature. The ganache will thicken as it cools, making it easier to pour and creating a better coating on the cake roll.

Irresistible Chocolate Caramel Cream Roll Recipe

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4.9 from 36 reviews

• Total Time: 42 minutes
• Yield: 8 1x

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Description

Swiss chocolate caramel cream roll offers a delightful fusion of rich chocolate and silky caramel in an elegant dessert. Pastry chefs from Switzerland craft this elegant treat with precision and passion for sweet indulgence.

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Ingredients

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Main Ingredients:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 cup heavy cream
• 1/2 cup caramel sauce
• 1 cup semi-sweet chocolate chips

Dry Ingredients:

• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Flavor and Decoration Ingredients:

• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar
• 1/2 cup heavy cream (for ganache)

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Instructions

1. Prepare a 10×15-inch jelly roll pan by lining with parchment paper and preheating the oven to 350F (175C).
2. Combine flour, cocoa powder, baking powder, and salt in a medium mixing bowl.
3. In a separate large bowl, vigorously whip eggs and sugar until the mixture becomes pale and forms thick ribbons, approximately 4-5 minutes.
4. Incorporate vanilla extract into the egg mixture.
5. Delicately fold dry ingredients into the egg mixture, ensuring minimal mixing to maintain airiness.
6. Transfer batter to the prepared pan, smoothing it evenly across the surface.
7. Bake for 10-12 minutes until the cake exhibits a springy texture when lightly touched.
8. Immediately dust the warm cake with powdered sugar.
9. Cover the cake with a clean kitchen towel and carefully invert the pan, then gently remove the parchment paper.
10. Roll the cake with the towel from the short side, creating a compact log, and allow to cool completely.
11. Whip heavy cream until soft peaks form, then fold in caramel sauce and vanilla extract, continuing to whip until stiff peaks develop.
12. Unroll the cooled cake and spread the caramel cream filling evenly, leaving a small margin around the edges.
13. Carefully re-roll the cake without the towel, creating a tight cylinder.
14. Position the rolled cake seam-side down on a serving plate and refrigerate for 1 hour to stabilize.
15. Prepare ganache by heating heavy cream until it reaches a gentle simmer.
16. Pour hot cream over chocolate chips and let sit for 1 minute, then stir until achieving a smooth consistency.
17. Allow ganache to cool slightly before drizzling over the cake roll, allowing it to cascade down the sides.
18. Slice and serve chilled, storing any remaining portions in the refrigerator.

Notes

• Roll the cake while it’s still warm to prevent cracking and maintain flexibility.
• Use room temperature eggs for better volume and smoother cake texture.
• Dust powdered sugar on the towel before flipping to prevent cake from sticking.
• Chill the cake roll completely before slicing for cleaner, more precise cuts.
• Avoid overmixing the batter to keep the sponge cake light and airy.
• For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
• Decorate with extra caramel drizzle or chocolate shavings for added visual appeal.
• Use a sharp serrated knife when cutting to get clean, neat slices.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 314 kcal
• Sugar: 28 g
• Sodium: 143 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 33 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 95 mg