Description
A luscious cake roll with layers of decadent chocolate and gooey caramel, topped with whipped cream filling.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup caramel sauce (plus extra for drizzling)
- 1/2 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, and salt; set aside.
- Beat the eggs and granulated sugar on medium speed until thick and pale, about five minutes. Add the vanilla extract.
- Fold in the dry ingredients until just incorporated.
- Spread the batter into the prepared pan evenly.
- Bake for 12-15 minutes, or until the cake springs back when pressed.
- Remove the cake from the oven and let it cool slightly. Sprinkle powdered sugar on a clean kitchen towel.
- Invert the cake onto the towel, remove the parchment, and roll it up to cool completely.
- Warm the caramel sauce and stir in chocolate chips until melted and smooth.
- Whip the heavy cream and powdered sugar until stiff peaks form, then fold in half of the caramel-chocolate mixture.
- Unroll the cooled cake and spread the cream filling over it, drizzle with remaining caramel-chocolate.
- Roll the cake back up, seam-side down, and refrigerate for at least one hour.
- Slice the cake roll and drizzle with extra caramel before serving.
Notes
You can replace all-purpose flour with whole wheat flour and use dark cocoa powder for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg