Chocolate Caramel Cream Roll

1. Prepare the Chocolate Sponge Cake:

• Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan (or a similar-sized baking sheet) with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the eggs and sugar together with an electric mixer on medium-high speed for about 5-6 minutes, or until light and fluffy.
• Stir in the vanilla extract.
• Gradually fold in the dry ingredients until fully incorporated, using a spatula or mixing spoon. Then, gently fold in the boiling water. The batter will be thin, but that’s normal.
• Pour the batter into the prepared baking pan and spread it into an even layer.

2. Bake the Cake:

• Bake for 12-15 minutes, or until the cake springs back when touched and a toothpick inserted into the center comes out clean.
• Once baked, remove the cake from the oven. Place a clean kitchen towel on a flat surface and sprinkle it lightly with powdered sugar.
• While the cake is still warm, carefully invert it onto the towel and peel off the parchment paper.
• Starting from one end, gently roll the cake up with the towel inside it (like a jelly roll). Let it cool completely while rolled up. This helps the cake hold its shape.

3. Prepare the Caramel Cream Filling:

• In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
• Gently fold in the caramel sauce until smooth and well-combined. Be careful not to deflate the whipped cream.

4. Assemble the Roll:

• Once the cake has completely cooled, carefully unroll it from the towel.
• Spread the caramel cream filling evenly over the cake, leaving about an inch of space at the edges.
• Roll the cake back up (without the towel) into a tight log shape, making sure the seam is on the bottom.

5. Make the Chocolate Ganache (Optional):

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boil).
• Remove from heat and add the chocolate chips. Let sit for 1-2 minutes, then stir until smooth and glossy.

6. Top the Cake:

• If using ganache, pour the chocolate ganache over the top of the rolled cake, letting it drip down the sides. You can also use a spoon to drizzle it decoratively.
• For extra flair, sprinkle additional caramel sauce over the top or garnish with crushed nuts, chocolate shavings, or whipped cream.

7. Chill and Serve:

• Refrigerate the cake for at least 1 hour to allow the filling to set.
• Slice into rounds and serve chilled or at room temperature.

Tips:

• Make-Ahead: This cake can be made a day ahead and stored in the refrigerator. It will hold its shape and flavor beautifully.
• Flavor Variations: For a twist, you can add a bit of sea salt to the caramel cream for a salted caramel version.
• Toppings: Feel free to add extra caramel drizzle, whipped cream, or even fresh berries as a garnish before serving.

This Chocolate Caramel Cream Roll is a rich, decadent dessert that blends the smoothness of caramel with the richness of chocolate. It’s the perfect treat to make any occasion special! 🍫🍯