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Chocolate Caramel Cream Roll

A tender and airy chocolate roll filled with rich caramel and whipped cream, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup cocoa powder
For the Filling
  • 1 cup heavy cream
  • 1/2 cup caramel sauce
  • 1 teaspoon vanilla extract
  • powdered sugar for dusting powdered sugar for dusting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
  2. In a mixing bowl, beat the eggs and granulated sugar until thick and pale.
  3. Sift in the cocoa powder and gently fold it into the mixture.
  4. Spread the batter evenly in the prepared pan.
  5. Bake for 12-15 minutes or until the cake springs back when lightly touched.
  6. While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
  7. Once the cake is done, immediately invert it onto the towel and peel off the parchment.
  8. Roll the cake up with the towel and let it cool completely.
Filling and Assembly
  1. For the filling, whip the heavy cream with vanilla extract until stiff peaks form.
  2. Unroll the cooled cake, spread caramel sauce and whipped cream evenly over it.
  3. Roll it up again, encasing the mixture within.
  4. Chill in the refrigerator for at least 1 hour before slicing.
Serving
  1. Dust with powdered sugar before serving. Slice and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for a couple of days.