Chocolate Caramel Cream Roll Recipe

If you’re searching for a dessert that combines rich chocolate, silky caramel, and fluffy cream in one spectacular creation, this Chocolate Caramel Cream Roll is your answer. This elegant rolled cake features a light chocolate sponge filled with luscious caramel cream and topped with a glossy chocolate ganache.

Perfect for special occasions or when you want to treat yourself to something extraordinary, this recipe creates a dessert that looks impressive but is surprisingly achievable in your own kitchen. Follow along as I guide you through each step to create this showstopping dessert.

What is a “Chocolate Caramel Cream Roll”?

A Chocolate Caramel Cream Roll is a type of Swiss roll or jelly roll cake that features a thin, flexible chocolate sponge cake rolled around a rich caramel-flavored cream filling. The roll is typically finished with a chocolate coating or ganache, creating layers of complementary flavors and textures. This dessert originated from European baking traditions and has become a beloved treat worldwide for its elegant appearance and indulgent taste.

The beauty of this dessert lies in its perfect balance of sweetness and richness, with the light chocolate cake providing structure while the caramel cream adds luxurious flavor. When sliced, it reveals beautiful spiral patterns that make every serving visually stunning.

Ingredients List for Chocolate Caramel Cream Roll

For the Chocolate Sponge:

4 large eggs, separated
½ cup granulated sugar, divided
⅓ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons powdered sugar for rolling

For the Caramel Cream Filling:

1 cup heavy cream
½ cup granulated sugar
3 tablespoons water
3 tablespoons butter
½ teaspoon vanilla extract
¼ teaspoon salt
1 packet (1 tablespoon) unflavored gelatin
3 tablespoons cold water

For the Chocolate Ganache:

½ cup heavy cream
4 oz dark chocolate, finely chopped
1 tablespoon butter
1 tablespoon corn syrup (optional, for shine)

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

Creating this impressive dessert involves several components, but each step is manageable when broken down properly. Here’s my detailed guide to ensure your success:

1. Prepare the Chocolate Sponge:

Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, beat egg yolks with ¼ cup sugar until thick and pale, about 3-4 minutes.
Add vanilla extract and mix well.
In a separate bowl, whisk together flour, cocoa powder, and salt.
Gently fold the dry ingredients into the egg yolk mixture.

2. Create the Meringue:

In a clean bowl, beat egg whites until soft peaks form.
Gradually add the remaining ¼ cup sugar, beating until stiff, glossy peaks form.
Carefully fold the meringue into the chocolate mixture in three additions, being gentle to maintain airiness.

3. Bake the Sponge:

Spread the batter evenly in the prepared pan, reaching all corners.
Bake for 12-15 minutes until the cake springs back when lightly touched.
While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.

4. Roll the Cake:

Immediately turn the hot cake onto the prepared towel.
Carefully peel off the parchment paper.
Starting from one short end, roll the cake up in the towel while it’s still warm.
Allow it to cool completely in this rolled position, about 1 hour.

5. Make the Caramel Cream:

Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes.
In a heavy saucepan, combine sugar and 3 tablespoons water.
Cook over medium heat without stirring until the sugar turns deep amber, about 8-10 minutes.
Remove from heat and carefully whisk in butter, vanilla, and salt.
In a separate bowl, whip heavy cream to soft peaks.
Warm the bloomed gelatin gently until dissolved, then fold into the caramel mixture.
Allow the caramel to cool slightly, then fold it into the whipped cream until smooth.

6. Assemble the Roll:

Carefully unroll the cooled cake and remove the towel.
Spread the caramel cream evenly over the surface, leaving a 1-inch border on one short end.
Gently roll the cake back up, starting from the end without the border.
Wrap in plastic wrap and refrigerate for at least 2 hours to set.

7. Prepare the Ganache:

Heat heavy cream in a small saucepan until just simmering.
Pour over chopped chocolate in a bowl and let stand for 2 minutes.
Whisk until smooth, then stir in butter and corn syrup if using.
Allow to cool until it reaches a spreadable consistency.

8. Final Assembly:

Remove the roll from refrigeration and unwrap.
Spread or pour the ganache over the entire roll, allowing it to drip down the sides.
Refrigerate for another 30 minutes to set the ganache before serving.

Substitutions and Variations

This versatile recipe can be adapted to suit different tastes and dietary needs:

Flour: Replace all-purpose flour with cake flour for an even lighter texture, or use gluten-free flour blend for those with gluten sensitivities.
Caramel: Store-bought caramel sauce can be used in place of homemade, though the texture may be slightly different.
Cream: For a lighter filling, substitute half the heavy cream with mascarpone cheese or cream cheese.
Chocolate: Milk chocolate or white chocolate can replace dark chocolate in the ganache for different flavor profiles.
Flavor Additions: Add a tablespoon of rum or bourbon to the caramel for an adult version, or incorporate coffee extract for a mocha twist.

Common Mistakes to Avoid

To ensure your Chocolate Caramel Cream Roll turns out perfectly, avoid these common pitfalls:

Overbeating the Batter: Once you add the flour mixture, mix just until combined to prevent a tough cake.
Not Rolling While Warm: The cake must be rolled while still warm and pliable; cold cake will crack.
Overfilling: Too much filling will cause it to squeeze out when rolling and make the process messy.
Rushing the Caramel: Don’t stir the sugar while it’s caramelizing, as this can cause crystallization.
Skipping the Chill Time: Proper chilling is essential for the roll to hold its shape when sliced.

How to Serve Chocolate Caramel Cream Roll

This elegant dessert is best served chilled, sliced into ¾-inch thick rounds that showcase the beautiful spiral pattern. Each slice should be cut with a sharp knife, cleaned between cuts to maintain clean edges. Serve on individual dessert plates, optionally garnished with a drizzle of additional caramel sauce or a dollop of whipped cream.

For special occasions, consider serving alongside fresh berries or a small scoop of vanilla ice cream. The rich flavors pair beautifully with coffee, espresso, or dessert wine.

Presentation Ideas for Chocolate Caramel Cream Roll

Elevate your presentation with these simple but effective ideas:

Caramel Drizzle: Create decorative patterns on the plate with additional caramel sauce before placing the slice.
Chocolate Shavings: Use a vegetable peeler to create chocolate curls from a chocolate bar for garnish.
Gold Leaf: For truly special occasions, add a small piece of edible gold leaf on top of each slice.
Powdered Sugar Dusting: A light dusting through a fine-mesh sieve adds an elegant finishing touch.

Chocolate Caramel Cream Roll Recipe Tips

Here are my professional tips for achieving bakery-quality results:

Room Temperature Eggs: Bring eggs to room temperature before starting for better volume when whipping.
Proper Pan Preparation: Ensure your parchment paper is well-fitted to prevent sticking and tearing.
Gentle Folding Technique: Use a rubber spatula and fold from bottom to top in a cutting motion to preserve air bubbles.
Test for Doneness: The cake should spring back when lightly touched and start to pull away from the pan edges.
Quality Ingredients: Use high-quality chocolate and real vanilla extract for the best flavor.

How to Store Chocolate Caramel Cream Roll

Store your completed roll wrapped in plastic wrap in the refrigerator for up to 4 days. The flavors actually improve after the first day as they meld together. For longer storage, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 1 month.

When ready to serve frozen roll, thaw in the refrigerator overnight. Individual slices can be brought to room temperature for 10-15 minutes before serving if desired, though many prefer the firm, chilled texture.

Frequently Asked Questions (FAQs)

Q: Can I make this roll a day ahead?
A: Absolutely! This dessert actually benefits from overnight chilling, allowing the flavors to meld and the texture to set properly.

Q: Why did my cake crack when rolling?
A: The most common cause is letting the cake cool too much before rolling. The cake must be rolled while still warm and pliable.

Q: Can I freeze the completed roll?
A: Yes, wrap it tightly in plastic wrap and foil. Freeze for up to 1 month and thaw overnight in the refrigerator before serving.

Q: What if my caramel crystallizes?
A: If this happens, start over with fresh sugar. Avoid stirring the sugar while it cooks, and ensure your pan is completely clean.

Q: Can I make this without the ganache?
A: Certainly! The roll is delicious with just a dusting of powdered sugar or a simple caramel drizzle on top.

Q: How do I know when the caramel is the right color?
A: Look for a deep amber color similar to an old penny. It should smell nutty and caramelized but not burnt.

Conclusion

This Chocolate Caramel Cream Roll represents the perfect marriage of technique and flavor, creating a dessert that’s both visually stunning and absolutely delicious. While it requires several steps, each component is straightforward when approached methodically. The combination of light chocolate sponge, rich caramel cream, and glossy chocolate ganache creates a symphony of textures and tastes that will impress any audience.

Whether you’re celebrating a special occasion or simply want to create something extraordinary in your kitchen, this recipe delivers professional-quality results. Take your time with each step, follow the tips I’ve shared, and don’t be afraid to make it your own with creative variations. The reward of slicing into this beautiful roll and seeing those perfect spirals makes every effort worthwhile. Happy baking!