Description
A light chocolate sponge cake rolled with a silky caramel-chocolate cream filling, finished with cocoa, powdered sugar, and a caramel drizzle for an elegant dessert.
Ingredients
4 eggs
3/4 cup granulated sugar
1/4 cup cocoa powder
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup heavy cream
1/2 cup caramel sauce
1/2 cup chocolate chips
Powdered sugar (for dusting)
Cocoa powder (for dusting)
Caramel drizzle (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- Beat the eggs and granulated sugar in a large bowl until thick, pale, and fluffy.
- Sift in cocoa powder, flour, baking powder, and salt. Gently fold until smooth and combined.
- Spread the batter evenly into the prepared pan and bake for 12–15 minutes until the cake springs back lightly.
- Heat the heavy cream until just simmering, then remove from heat and stir in caramel sauce and chocolate chips until smooth. Let cool slightly.
- Turn the warm cake onto a towel dusted with powdered sugar, peel off parchment, and roll it up with the towel. Let cool completely.
- Unroll the cake, spread the filling evenly, then roll it back up without the towel and place seam-side down.
- Dust with powdered sugar and cocoa powder, drizzle with caramel, and chill for at least 1 hour before slicing.
Notes
Roll the cake while warm to prevent cracking.
Do not overbake, as a dry sponge may break.
Store covered in the refrigerator for up to 3 days.
Freeze tightly wrapped for up to 1 month and thaw overnight in the fridge.
Add espresso powder, nuts, or spices like cinnamon for variation.
Dulce de leche can replace caramel sauce for a richer flavor.
Let slices sit at room temperature briefly for a softer texture before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
