Description
A delicious and indulgent dessert featuring a chocolate cake rolled with gooey caramel and whipped cream.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, then grease the parchment paper lightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 3-5 minutes. Add the vegetable oil and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from one end, roll the cake up with the towel inside, creating a tight roll. Allow it to cool completely in this rolled position.
- Once cooled, unroll the cake gently and spread a layer of caramel sauce evenly over the surface.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the caramel layer.
- Carefully re-roll the cake without the towel, seam side down. Place it on a serving platter. Drizzle additional caramel sauce over the top and garnish with chocolate shavings or cocoa powder, if desired.
- Chill the cake roll in the refrigerator for at least 30 minutes before slicing and serving.
Notes
- For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the cake batter before baking.
- Substitute the caramel sauce with raspberry or strawberry sauce for a fruity variation that pairs well with chocolate.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg