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Chocolate Caramel Cake Roll

Indulgent Chocolate Caramel Cake Roll for Sweet Celebrations

Delight in the rich flavors of Chocolate Caramel Cake Roll, a perfect dessert for sweet celebrations.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs Substitute with egg replacer for a vegan version.
  • 1 box Chocolate Cake Mix Any brand or flavor, like Devil’s Food.
  • 1 cup Water Can be replaced with coffee for added flavor.
  • 1/4 cup Vegetable Oil Can substitute with melted coconut oil or unsweetened applesauce.
  • 1 cup Powdered Sugar Use corn starch-free powdered sugar for a non-GMO option.
For the Caramel Buttercream
  • 1/2 cup Unsalted Butter Substitute with vegan butter for a dairy-free version.
  • 1/2 cup Caramel Sauce Homemade or store-bought for convenience.
  • 2 cups Powdered Sugar Ensure it is sifted for a smooth texture.
  • 1 teaspoon Vanilla Extract Almond extract can be used for variation.
For the Ganache
  • 1 cup Heavy Whipping Cream Can substitute with coconut cream for a dairy-free option.
  • 1 cup Chocolate Chips Semi-sweet or dark chocolate works best.
  • 1/4 cup Chopped Toasted Pecans Omit for a nut-free version or replace with chocolate curls.

Equipment

  • 10x15 inch jelly roll pan
  • mixing bowls
  • Spatula
  • saucepan
  • Kitchen towel

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, greasing it lightly.
  2. In a large mixing bowl, beat 3 eggs until foamy and pale. Gradually add chocolate cake mix, water, and vegetable oil.
  3. Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes until a toothpick comes out clean.
  4. Prepare a kitchen towel dusted with powdered sugar. Once the cake is done, transfer to the towel, peel off parchment, and roll tightly.
  5. Beat unsalted butter in a mixing bowl until fluffy, then add caramel sauce, vanilla extract, and sifted powdered sugar for the buttercream.
  6. Once the cake has cooled, unroll it and spread the caramel buttercream evenly. Carefully re-roll the cake.
  7. In a saucepan, heat heavy whipping cream until simmering, then pour over chocolate chips and stir until smooth for the ganache.
  8. Place the rolled cake on a platter seam side down and pour ganache over the top, smoothing it out. Garnish with chopped pecans.
  9. Chill the cake for about 30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 20mgIron: 1mg

Notes

For best results, handle gently and watch baking time closely. Refrigerate before slicing for clean cuts.

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