Description
A delightful dessert that combines rich flavors of chocolate and caramel in a stunning rolled cake, perfect for any occasion.
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 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 the eggs and sugar with an electric mixer for 5-7 minutes until pale and fluffy.
- Add the 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 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
Keep the cake chilled after assembling to help the ganache set properly. Can be stored in the refrigerator for 3-4 days or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
Keywords: chocolate, caramel, dessert, swiss roll, cake