Description
A delightful dessert combining rich chocolate and creamy caramel in a beautifully rolled cake. Perfect for impressing guests or a sweet home treat!
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1 cup dulce de leche or thick caramel sauce
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips or chopped dark chocolate
- 1/2 cup heavy cream
- Caramel buttercream for piping rosettes (optional)
- Extra caramel drizzle (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch baking tray with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat eggs and sugar with an electric mixer for 5-7 minutes until pale and fluffy. Add vanilla extract and oil, then gently fold in the dry ingredients.
- Spread the batter into the tray and smooth it out. Bake for 10-12 minutes until the cake springs back when lightly touched.
- Turn the cake onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment, roll the cake with the towel (short end first), and let it cool completely.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract to soft peaks. Fold in the dulce de leche until smooth.
- Unroll the cooled sponge cake and spread the caramel cream evenly. Drizzle with extra caramel sauce if desired.
- Carefully roll the cake back up, wrap it in plastic, and refrigerate for at least 30 minutes.
- Heat heavy cream in a saucepan until simmering. Pour it over chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy. Let it cool slightly until thick but pourable.
- Remove the cake from the fridge and place it on a serving platter. Pour the ganache over the top, letting it drip down the sides. Chill briefly to set.
- For extra flair, pipe caramel buttercream rosettes and drizzle with caramel sauce. Slice and enjoy!
Notes
Chill before serving for the best flavor. Can be stored in the refrigerator for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
Keywords: chocolate, dessert, swiss roll, caramel, baking, celebration