Chocolate Caramel Cream Roll Recipe

If you're a fan of rich, indulgent desserts, then you're in for a treat! This Chocolate Caramel Cream Roll recipe is the perfect combination of moist chocolate sponge cake, silky caramel cream, and a luscious chocolate drizzle. Whether you're planning a special occasion or simply want to surprise your family with a homemade dessert, this roll is sure to impress. Keep reading for a detailed, step-by-step guide to creating this delightful dessert, along with tips for making it perfect every time.

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What is a Chocolate Caramel Cream Roll?

A Chocolate Caramel Cream Roll is a deliciously light yet decadent dessert made from a chocolate sponge cake that's rolled around a sweet caramel cream filling. The cake is then topped with a rich chocolate ganache or drizzle, creating a harmonious blend of flavors and textures. Think of it as a fancy Swiss roll, but with the added luxury of creamy caramel and indulgent chocolate.

Ingredients List for Chocolate Caramel Cream Roll

Before we dive into the method, let's go over the ingredients you’ll need for the chocolate sponge cake, the caramel cream filling, and the chocolate topping. This will ensure you have everything on hand before you start baking.

For the Chocolate Sponge Cake:

• 4 large eggs (room temperature)
• ¾ cup (150g) granulated sugar
• ⅓ cup (40g) unsweetened cocoa powder
• ½ cup (65g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting the towel)

For the Caramel Cream Filling:

• 1 cup (240ml) heavy whipping cream
• ¼ cup (50g) granulated sugar
• ½ cup (120g) caramel sauce (store-bought or homemade)
• 1 teaspoon vanilla extract
• 2 tablespoon softened cream cheese (optional for added creaminess)

For the Chocolate Topping:

• ½ cup (120ml) heavy cream
• 1 cup (175g) semi-sweet chocolate chips or chopped chocolate
• 1 tablespoon butter (for shine)

Substitutions and Variations

If you'd like to customize the Chocolate Caramel Cream Roll to your taste or dietary needs, here are some easy substitutions and variations:

• Gluten-Free Option: Use a 1:1 gluten-free baking flour in place of all-purpose flour.
• Dairy-Free Alternative: Substitute the heavy cream with coconut cream and the butter with dairy-free margarine.
• Flavor Twist: Add a tablespoon of instant coffee powder to the chocolate sponge batter to create a mocha version of this roll.
• Nutty Addition: Sprinkle chopped hazelnuts or pecans into the caramel cream for added crunch.

Step-by-Step Cooking Instructions

Now that you have your ingredients ready, let’s dive into the steps of making this luxurious dessert. The process involves making the chocolate sponge, preparing the caramel cream, and assembling the roll.

1. Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper and lightly grease it to prevent sticking.

2. Prepare the Chocolate Sponge Cake Batter

• In a large bowl, beat the eggs and sugar together on high speed for about 5 minutes, until the mixture becomes thick, pale, and tripled in volume.
• Sift together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, taking care not to deflate the batter.
• Add the vanilla extract and gently mix to combine.

3. Bake the Sponge Cake

Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 10-12 minutes or until the cake springs back when lightly pressed.

4. Roll the Cake

Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up in the towel (starting from the short side) while it's still warm. Let it cool completely in the towel.

5. Make the Caramel Cream Filling

While the cake is cooling, prepare the filling. Whip the heavy cream and sugar together until soft peaks form. Add the caramel sauce and vanilla extract, and continue whipping until stiff peaks form. If using, fold in the softened cream cheese for an extra creamy texture.

6. Unroll and Fill the Cake

Gently unroll the cooled cake. Spread the caramel cream filling evenly over the cake, leaving a small border around the edges. Re-roll the cake tightly, this time without the towel.

7. Prepare the Chocolate Topping

To make the topping, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour the cream over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth. Add the butter for extra shine.

8. Drizzle or Coat the Roll

You can either drizzle the chocolate topping over the roll or coat the entire cake for a more decadent presentation. Let the chocolate set in the fridge for about 15 minutes before serving.

How to Cook Chocolate Caramel Cream Roll: A Step-by-Step Guide

Here’s a quick summary of the steps:

1. Prepare the Cake Batter: Whisk eggs and sugar, fold in dry ingredients, and bake the batter.
2. Roll the Cake: Use a powdered sugar-dusted towel to roll the cake while warm.
3. Make the Filling: Whip heavy cream, sugar, caramel, and vanilla together.
4. Fill and Re-roll the Cake: Spread the filling, re-roll the cake, and prepare the topping.
5. Top with Chocolate: Pour or drizzle chocolate ganache on top and set in the fridge.

Common Mistakes to Avoid

1. Overbaking the Sponge Cake: A dry cake is difficult to roll and can crack easily. Keep a close eye on the bake time.
2. Filling Too Warm: Let the caramel cream chill for a few minutes before spreading it on the cake to avoid melting.
3. Not Rolling the Cake While Warm: The cake must be rolled while it's warm to prevent cracking later.

Serving and Presentation Tips

The Chocolate Caramel Cream Roll deserves a beautiful presentation. Here’s how to make it look as amazing as it tastes.

How to Serve Chocolate Caramel Cream Roll

Slice the roll using a sharp serrated knife for clean, neat slices. Serve with a drizzle of extra caramel sauce on the plate, or a scoop of vanilla ice cream for an extra indulgence.

Presentation Ideas for Chocolate Caramel Cream Roll

• Dust the top of the roll with powdered sugar for a snowy effect.
• Garnish with chocolate curls or shards for a professional look.
• Decorate the serving plate with a few caramelized nuts or edible gold leaf for an elegant touch.

Chocolate Caramel Cream Roll Recipe Tips

• Room Temperature Eggs: Use room temperature eggs to achieve maximum volume when beating with sugar.
• Chilling Before Serving: Let the assembled roll chill in the fridge for at least 30 minutes before slicing for cleaner cuts.
• Homemade Caramel Sauce: If you have time, make your own caramel sauce for a deeper, richer flavor.

Frequently Asked Questions (FAQs)

1. Can I make this recipe ahead of time?

Yes! You can prepare the chocolate sponge and caramel cream a day in advance. Assemble the roll and keep it chilled until you're ready to serve.

2. What if my cake cracks while rolling?

Don’t worry if your cake cracks slightly. The filling and topping will hide any imperfections, and the roll will still taste delicious.

3. Can I freeze the Chocolate Caramel Cream Roll?

Yes, the roll can be frozen for up to one month. Wrap it tightly in plastic wrap and place it in an airtight container. Thaw in the refrigerator overnight before serving.

4. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The roll actually tastes better after a day, as the flavors meld together.

Conclusion

This Chocolate Caramel Cream Roll is a showstopper dessert that combines the best of chocolate, caramel, and cream. It's surprisingly easy to make but looks and tastes incredibly impressive. Whether you're a seasoned baker or a novice, this recipe will guide you through the process with ease. The result? A mouthwatering dessert that’s sure to satisfy any sweet tooth. So, gather your ingredients, follow these steps, and treat yourself and your loved ones to this decadent dessert!

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