Indulge in a delightful fusion of rich chocolate and smooth salted caramel with this Chocolate Salted Caramel Cake Roll. Perfect for any occasion, this elegant dessert combines a fluffy chocolate sponge with a creamy, salted caramel filling. Easy to prepare yet impressively delicious, this cake roll will surely become a favorite!
Ingredients
For the Cake:
- 3 large eggs, separated
- 80g granulated sugar (divided into 2 portions of 40g each)
- 1 Tablespoon (15ml) strong brewed coffee or 1 teaspoon espresso powder
- 45g unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 47g all-purpose flour
- 3 Tablespoons natural unsweetened cocoa powder (plus 2 Tablespoons for rolling)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Salted Caramel Cream:
- 250 ml whipping cream
- 1/4 cup salted caramel sauce
Directions
Prepare the Cake:
- Preheat Oven: Start by preheating your oven to 350°F (177°C). Line a 12×10-inch (20×30 cm) baking pan with parchment paper, and lightly grease it with cooking spray or butter.
- Whip Egg Whites: In a medium bowl, beat the egg whites with 40g of sugar on medium speed until soft peaks form. Set the mixture aside.
- Mix Egg Yolks: In a separate bowl, beat the egg yolks with the remaining 40g of sugar and vanilla extract until the mixture turns pale and creamy, about 2 minutes.
- Combine Dry Ingredients: Sift together the flour, 3 tablespoons of cocoa powder, salt, and baking powder. Gradually add this dry mixture to the egg yolk mixture, along with the melted butter and coffee. Mix until well combined.
- Fold in Egg Whites: Gently fold the beaten egg whites into the batter in two additions, ensuring not to over-mix to maintain the batter’s lightness.
- Bake: Evenly spread the batter into the prepared baking pan. Bake for approximately 10 minutes, or until the cake springs back when lightly touched. Let the cake cool for 5 minutes.
Prepare the Filling:
- Make Salted Caramel Cream: In a medium bowl, beat the whipping cream on medium speed until it begins to thicken. Gradually add the salted caramel sauce, then continue beating on medium-high speed until soft peaks form.
Assemble the Cake:
- Prepare Rolling Surface: Dust a piece of parchment paper or a clean kitchen towel with the remaining 2 tablespoons of cocoa powder.
- Roll the Cake: Turn the warm cake onto the prepared parchment paper or towel. Carefully peel off the parchment paper it was baked on. Roll the cake up in the new parchment paper or towel, starting from a short side. Allow it to cool completely on a wire rack or in the fridge.
- Fill and Roll: Once the cake is completely cooled, unroll it and evenly spread the salted caramel cream over the surface. Roll the cake up again, this time without the parchment paper, and place it seam-side down on a serving plate.
Decorate:
- Optional Decoration: For a finishing touch, decorate with any leftover cream or dust with additional cocoa powder.
Serving Suggestions
This Chocolate Salted Caramel Cake Roll is perfect as a dessert for a special dinner or as a sweet treat during the holidays. Enjoy it with a cup of coffee or a glass of milk for the ultimate experience.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 1 hour (including cooling time)
Calories: 240 kcal per serving
Servings: 8
Savor the combination of chocolate and caramel with every bite of this luscious cake roll!