Gooey Chocolate Hazelnut Caramel Cake Roll

Here’s a decadent recipe for a Gooey Chocolate Hazelnut Caramel Cake Roll!

Ingredients

For the cake:

• ¾ cup (95g) all-purpose flour
• ⅓ cup (40g) cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ¾ cup (150g) granulated sugar
• 1 tsp vanilla extract

For the filling:

• 1 cup (240ml) heavy whipping cream
• 3 tbsp powdered sugar
• 1 cup (300g) chocolate hazelnut spread (e.g., Nutella)
• ½ cup (120ml) caramel sauce

For the topping:

• ½ cup (120ml) caramel sauce
• ½ cup (75g) chopped toasted hazelnuts
• Melted chocolate or chocolate ganache (optional)

Instructions

1. Prepare the cake

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. In a bowl, sift together flour, cocoa powder, baking powder, and salt.
3. In another large bowl, beat the eggs and sugar with an electric mixer until pale and thick (about 5 minutes). Add vanilla extract and mix well.
4. Gently fold the dry ingredients into the egg mixture until just combined.
5. Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when touched lightly.

2. Roll the cake

1. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
2. Roll the cake (with the towel) starting from the short side to form a log. Let it cool completely rolled up to prevent cracking.

3. Prepare the filling

1. Whip the heavy cream and powdered sugar until stiff peaks form.
2. Gently fold in the chocolate hazelnut spread until smooth and creamy.

4. Assemble the cake roll

1. Unroll the cooled cake gently. Spread a thin layer of caramel sauce, then evenly spread the chocolate hazelnut cream over it.
2. Carefully roll the cake back up, placing it seam-side down on a serving plate.

5. Decorate

1. Drizzle the top with caramel sauce and melted chocolate (or chocolate ganache).
2. Sprinkle with chopped toasted hazelnuts for a crunchy finish.

6. Chill and serve

1. Chill the cake for at least 1 hour before slicing for clean cuts.
2. Serve and enjoy the gooey, indulgent goodness!

Let me know if you’d like any tips or twists for this recipe!