Chocolate Caramel Cream Roll – A Decadent and Irresistible Dessert

A Soft, Fluffy, and Indulgent Treat

Imagine slicing into a light and fluffy chocolate sponge cake rolled around a silky caramel-infused cream filling and topped with rich melted dark chocolate and a drizzle of golden caramel sauce. Every bite melts in your mouth, offering a perfect balance of chocolatey richness and creamy caramel goodness.

This Chocolate Caramel Cream Roll is the ultimate dessert for special occasions, family gatherings, or when you simply crave something sweet and indulgent. Though it looks fancy, it’s easier to make than you might think!

Let’s dive into everything you need to know to make this heavenly chocolate caramel roll from scratch.

Why You’ll Love This Chocolate Caramel Cream Roll

• Soft and Fluffy Cake: A delicate sponge that rolls up perfectly.
• Luscious Creamy Filling: A mix of whipped cream and caramel for a dreamy texture.
• Rich Chocolate Topping: Melted dark chocolate for an elegant finish.
• Perfect for Any Occasion: Great for birthdays, holidays, or celebrations.
• Make-Ahead Friendly: Stays fresh for days and tastes even better when chilled.

Ingredients for Chocolate Caramel Cream Roll

Here’s what you’ll need to create this delicious homemade Swiss roll:

Cake Ingredients

Ingredient	Amount
All-purpose flour	¾ cup
Cocoa powder	¼ cup
Baking powder	1 tsp
Salt	¼ tsp
Large eggs	4
Granulated sugar	¾ cup
Vanilla extract	1 tsp

Filling Ingredients

Ingredient	Amount
Heavy cream	1 cup
Powdered sugar	¼ cup
Caramel sauce	½ cup

Topping Ingredients

Ingredient	Amount
Dark chocolate (melted)	½ cup
Caramel sauce (for drizzling)	As needed

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Line a 10×15-inch jelly roll pan with parchment paper.
• Lightly grease the paper to prevent sticking.

2. Prepare the Chocolate Sponge Cake

• In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
• In another bowl, beat eggs and sugar using an electric mixer for 3-4 minutes until pale and fluffy.
• Mix in the vanilla extract.
• Gently fold in the dry ingredients, ensuring not to overmix.

3. Bake the Cake

• Spread the batter evenly onto the prepared baking pan.
• Bake for 10-12 minutes, or until the cake springs back when lightly touched.

4. Roll the Cake While Warm

• Lay a clean kitchen towel on a flat surface and dust it lightly with cocoa powder.
• Once the cake is out of the oven, invert it onto the towel and carefully peel off the parchment paper.
• Roll the cake gently but tightly with the towel and let it cool completely.

5. Prepare the Caramel Cream Filling

• In a bowl, whip heavy cream and powdered sugar until stiff peaks form.
• Gently fold in the caramel sauce, being careful not to deflate the cream.

6. Assemble the Cake Roll

• Unroll the cooled cake and spread the caramel cream filling evenly.
• Carefully roll the cake back up (without the towel) and place it seam-side down.
• Refrigerate for at least 30 minutes to set.

7. Add the Chocolate and Caramel Topping

• Drizzle the cake with melted dark chocolate and extra caramel sauce for a beautiful finish.
• Let it chill for another 15 minutes before serving.

8. Slice and Serve

• Use a sharp knife to slice the roll into pieces.
• Serve chilled and enjoy every bite of this chocolate caramel delight!

Pro Tips for the Best Chocolate Caramel Cream Roll

• Whip the Eggs Well: Beating eggs and sugar until fluffy is key for a light sponge.
• Use Parchment Paper: It helps prevent sticking and makes rolling easier.
• Roll While Warm: Rolling the cake while it’s warm prevents cracks.
• Chill Before Slicing: Let the cake set in the fridge for clean, smooth slices.
• Use High-Quality Chocolate: The richer the chocolate, the better the flavor.

How to Store & Make Ahead

Storage:

• Keep the cake in an airtight container in the fridge for up to 3 days.
• You can also freeze it for up to 1 month (wrap tightly in plastic wrap).

Make Ahead Tips:

• The cake can be baked and rolled a day ahead.
• Prepare the filling and assemble just before serving for maximum freshness.

Delicious Variations of Chocolate Caramel Cream Roll

1. Salted Caramel Chocolate Roll

• Add a sprinkle of sea salt to the caramel sauce for a sweet-salty contrast.

2. Mocha Caramel Swiss Roll

• Add 1 tsp instant coffee powder to the cake batter for a mocha twist.

3. Nutty Chocolate Caramel Roll

• Sprinkle chopped pecans or walnuts over the caramel filling for added crunch.

4. White Chocolate Drizzle

• Use melted white chocolate instead of dark chocolate for a contrasting look.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	320
Protein	5g
Carbohydrates	35g
Fat	18g
Sugar	22g

Values may vary based on portion sizes and ingredient brands.

Frequently Asked Questions (FAQ)

1. Can I use store-bought caramel sauce?

Yes! Store-bought caramel works great, but homemade caramel sauce adds extra flavor.

2. What if my cake cracks while rolling?

Don’t worry! Cover the cracks with extra caramel and melted chocolate.

3. Can I make this gluten-free?

Yes! Substitute gluten-free all-purpose flour in a 1:1 ratio.

4. Can I use milk chocolate instead of dark chocolate?

Absolutely! Use whatever chocolate you prefer for the topping.

5. How do I make this less sweet?

Reduce the sugar in the cake batter to ½ cup for a milder taste.

6. Can I add fruit to the filling?

Yes! Sliced bananas, strawberries, or raspberries pair beautifully with the caramel cream.

Final Thoughts & Call to Action

This Chocolate Caramel Cream Roll is a perfect show-stopping dessert that’s surprisingly easy to make. With a soft chocolate sponge, rich caramel cream, and decadent chocolate drizzle, it’s a must-try for all dessert lovers!

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