Heavenly Chocolate Caramel Cream Roll Recipe: Swirls of Bliss

Sweet memories often bloom around a decadent chocolate caramel cream roll that whispers delightful promises of indulgence.

Layers of rich, silky textures combine in this elegant dessert that feels like a warm culinary embrace.

Delicate chocolate sponge dreams merge with smooth caramel ribbons, creating a symphony of flavors dancing across your palate.

Each slice tells a story of careful crafting and passionate baking techniques.

Subtle hints of buttery richness weave through the roll’s delicate structure, promising a sensational experience.

Intricate swirls of cream and caramel beckon you to slice into this magnificent creation.

You’ll find this recipe transforms an ordinary afternoon into a moment of pure gastronomic joy.

Tips for a Neat and Chocolate Caramel Cream Roll

• Prevent Cake Cracking: Roll the warm cake in a powdered sugar-dusted towel immediately after baking to ensure flexibility and prevent breaking.
• Chill for Perfect Filling: Refrigerate the caramel cream filling for 15-20 minutes before spreading to maintain a thick, spreadable consistency.
• Even Ganache Application: Let chocolate ganache cool slightly before pouring to achieve a smooth, glossy finish without running off the cake.
• Customize Sweetness Level: Adjust the amount of powdered sugar in the caramel cream to control the overall sweetness according to your preference.
• Make Ahead Friendly: Prepare the roll a day in advance and store in the refrigerator, which allows flavors to meld and makes serving easier.

How to Store Chocolate Caramel Cream Roll Without Drying

• Store the chocolate caramel cream roll in an airtight container in the refrigerator for up to 3-4 days to maintain its freshness and prevent the cream from spoiling.
• Wrap the roll tightly with plastic wrap or aluminum foil to protect it from absorbing other food odors and to keep the cake moist.
• Cut cold slices directly from the refrigerator for clean, neat portions that hold their shape better.
• Let the roll sit at room temperature for 15-20 minutes before serving to soften the ganache and cream, allowing the flavors to become more pronounced and the texture to become more enjoyable.

Great Pairings for Chocolate Caramel Cream Roll

• Moscato d'Asti offers light, sweet bubbles that perfectly complement the rich chocolate and caramel flavors, creating a delightful dessert experience.
• Espresso or cappuccino provides a robust contrast to the sweet roll, cutting through the creamy texture and enhancing the chocolate's deep notes.
• Pedro Ximénez sherry brings intense caramel and raisin undertones that beautifully echo the roll's caramel cream, delivering an indulgent flavor harmony.
• Cream liqueurs like Baileys Irish Cream offer a smooth, rich backdrop that intensifies the dessert's decadent chocolate and caramel elements.

Decadent Variations of Chocolate Caramel Cream Roll

• Gluten-Free Chocolate Caramel Roll: Replace wheat flour with almond or gluten-free flour blend, ensuring the texture remains light and fluffy.
• Dairy-Free Deconstructed Version: Swap heavy cream with coconut cream, use plant-based chocolate, and replace caramel sauce with vegan caramel alternative made from dates.
• Low-Sugar Chocolate Roll: Substitute sugar with monk fruit sweetener or stevia, using dark chocolate with higher cocoa content to reduce overall sugar levels.
• Nut-Free Caramel Cream Adaptation: Use seed-based cream alternatives like sunflower seed cream, keeping the chocolate and caramel flavors intact while making it safe for nut-allergic individuals.

Why Chocolate Caramel Cream Roll Is a Showstopper Dessert

• Bake This Chocolate Caramel Cream Roll
• Whip up this impressive dessert in just over an hour with simple steps and basic ingredients anyone can master.
• Create a stunning dessert that looks professionally made but requires minimal culinary expertise, perfect for impressing family and friends at gatherings.
• Adaptable for multiple occasions like birthday parties, potlucks, holiday celebrations, or just a weekend dessert craving that satisfies everyone's chocolate dreams.
• Easily personalize the roll with different garnishes like chopped nuts, sprinkles, or extra caramel drizzle to match your mood and style.

Ingredients That Make Chocolate Caramel Cream Roll Irresistible

• All-Purpose Flour: Provides structure and texture for the cake base.
• Cocoa Powder: Delivers rich chocolate flavor and dark color.
• Baking Powder, Baking Soda: Essential leavening agents for cake rise.
• Sugar: Adds sweetness and helps with cake texture.
• Salt: Enhances overall flavor profile.

• Eggs: Binds ingredients and adds richness.
• Vanilla Extract: Provides depth of flavor.
• Vegetable Oil: Keeps cake moist and tender.
• Water: Helps create smooth cake batter.

• Heavy Whipping Cream: Creates light and fluffy cream base.
• Powdered Sugar: Sweetens and stabilizes whipped cream.
• Caramel Sauce: Adds rich, sweet flavor to cream filling.

• Chocolate: Creates smooth, glossy ganache topping.
• Heavy Cream: Helps melt chocolate for ganache.

• Powdered Sugar: For dusting towel and optional decoration.
• Additional Caramel Sauce: Optional extra drizzle.
• Chopped Chocolate: Optional decorative element.

How to Roll Up a Chocolate Caramel Cream Roll Like a Pro

Step 1: Create Chocolatey Cake Base

Preheat the oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.

Lightly grease the paper to prevent sticking.

In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, sugar, and salt.

In a separate bowl, beat eggs until light and airy, then mix in vanilla extract, vegetable oil, and water.

Gradually fold the dry mixture into the wet ingredients until smooth and well blended.

Pour the batter into the prepared pan and spread it evenly to the edges.

Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.

Dust a clean kitchen towel with powdered sugar and prepare for rolling.

After baking, carefully flip the cake onto the towel and peel off the parchment paper.

Roll the cake up gently with the towel and let it cool completely.

Step 2: Whip Creamy Caramel Filling

In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Gently fold in the caramel sauce, then refrigerate the filling until ready to use.

Step 3: Create Silky Chocolate Drizzle

Heat heavy cream in a saucepan over medium heat until it just begins to simmer.

Pour the hot cream over chopped chocolate in a heatproof bowl and let it sit for 1 minute.

Stir until the chocolate is fully melted and the ganache is smooth.

Set aside to cool slightly before drizzling.

Step 4: Construct Decadent Dessert Roll

Unroll the cooled cake and carefully remove the towel.

Spread the chilled caramel cream evenly across the surface, leaving a slight border around the edges.

Roll the cake back up tightly without the towel, placing it seam-side down on a serving plate.

Pour the ganache over the top of the cake roll, allowing it to drip down the sides.

Add optional garnishes like extra caramel sauce, chopped chocolate pieces, or whipped cream dollops if desired.

Chocolate Caramel Cream Roll Recipe

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4.8 from 18 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Sweet chocolate and silky caramel dance together in this heavenly Chocolate Caramel Cream Roll, creating an irresistible dessert that melts hearts. Rich layers promise pure indulgence for those craving a delectable European-style treat you’ll savor with pure delight.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large eggs
• ¾ cup (180 ml) granulated sugar
• 1 cup (240 ml) heavy cream, chilled

Cake Base Ingredients:

• ¾ cup (90 g) all-purpose flour
• ¼ cup (25 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt

Flavoring and Topping Ingredients:

• 1 teaspoon vanilla extract
• ½ cup (120 ml) caramel sauce (store-bought or homemade)
• ½ cup (85 g) semi-sweet chocolate chips
• Powdered sugar, for dusting

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Instructions

1. Prepare a baking sheet by lining it with parchment paper, ensuring complete coverage and light greasing for easy cake removal.
2. Sift together all dry ingredients in a medium mixing bowl, creating a uniform chocolate cake base with balanced flavors and texture.
3. Whip eggs in a separate large bowl until they transform into a pale, voluminous mixture, incorporating vanilla, oil, and water with smooth, consistent motions.
4. Gently integrate dry ingredients into the egg mixture, folding carefully to maintain air and prevent dense cake texture.
5. Transfer batter to the prepared pan, using a spatula to distribute evenly and create a smooth, level surface.
6. Bake in a preheated oven, monitoring closely to achieve a perfectly moist chocolate cake with golden edges.
7. While cake bakes, dust a clean kitchen towel with powdered sugar, preparing for the rolling technique.
8. Immediately after baking, invert the hot cake onto the sugared towel, peeling away parchment paper with delicate movements.
9. Roll the warm cake with the towel, allowing it to cool completely and develop its signature spiral shape.
10. Whip cream until soft peaks form, blending in powdered sugar and vanilla for a luxurious filling base.
11. Fold caramel sauce into the whipped cream, creating a rich, decadent filling with swirled caramel notes.
12. Heat cream until it reaches a gentle simmer, then pour over chopped chocolate to create a silky, glossy ganache.
13. Carefully unroll the cooled cake, spreading the caramel cream filling to cover the surface evenly.
14. Re-roll the cake with filling, positioning it seam-side down on a serving platter for elegant presentation.
15. Drizzle chocolate ganache over the roll, allowing it to cascade down the sides in an artistic pattern.
16. Optionally garnish with additional caramel drizzle, chocolate shavings, or a dusting of powdered sugar for final flourish.

Notes

• Ensure the cake is rolled while still warm to prevent cracking and maintain flexibility during the rolling process.
• Dust the kitchen towel generously with powdered sugar to prevent the cake from sticking and make rolling easier.
• Cool the cake completely before adding the caramel cream filling to prevent melting and maintain the cream’s structure.
• Chill the rolled cake for at least 30 minutes before serving to help it set and make slicing cleaner and more precise.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or almond flour.
• Reduce sugar content by using sugar-free caramel sauce and replacing some sugar with stevia or monk fruit sweetener.
• Create a dairy-free alternative by using coconut whipped cream and dairy-free chocolate for the ganache.
• Store the roll in an airtight container in the refrigerator for up to 3 days to maintain its texture and freshness.
• Add a sprinkle of sea salt over the ganache for a sophisticated flavor contrast that enhances the caramel and chocolate notes.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 120 mg