If you’re looking for a dessert that’s both simple to make and absolutely delicious, this chocolate and caramel roll cake is the answer. With its soft, cocoa-infused sponge and creamy filling, it’s perfect for impressing guests or indulging your own sweet tooth. Here’s how you can create this delectable treat in your own kitchen.
Ingredients for the Sponge Cake:
- 5 eggs
- 10 tablespoons of milk
- 8 tablespoons of sugar
- 2 packets of vanilla sugar
- 8 tablespoons of oil
- 3 tablespoons of cocoa powder
- 10 tablespoons of flour
- 1 packet of baking powder
For the Cream Filling:
- 750 milliliters of milk
- 8 level tablespoons of cornstarch
- 6 tablespoons of sugar
- 200 grams of margarine (room temperature)
- Cooking chocolate (melted)
- Shredded coconut
- Caramel sauce
Preparing the Sponge Cake:
Begin by whisking the eggs, sugar, and vanilla sugar until the mixture becomes fluffy and pale. Gradually add the milk, oil, cocoa powder, and flour mixed with baking powder. Mix gently until you have a smooth batter.
Pour the batter into a 30x32 cm baking pan lined with parchment paper and bake in a preheated oven at 200°C (390°F) for about 10 minutes. Keep an eye on it; the sponge is thin and bakes quickly.
While it’s still warm, carefully roll the sponge in a clean, damp kitchen towel or parchment paper to form the shape. This step ensures the cake won’t crack later when filled. After a few minutes, unroll the sponge, remove the parchment, and re-roll it again without filling to maintain its flexibility.
Making the Cream:
In a bowl, mix the cornstarch and sugar, then gradually add a portion of the milk to create a smooth slurry. Heat the remaining milk in a pot until it starts to boil. Slowly pour in the cornstarch mixture, whisking continuously as you would when making pudding. Cook until the cream thickens.
Once the cream has cooled completely, beat in the room-temperature margarine until smooth. Divide the cream in half and stir melted cooking chocolate into one portion, leaving the other as a vanilla cream.
Assembling the Roll:
Unroll the sponge cake and spread a layer of the white vanilla cream evenly across it. Next, spread the chocolate cream on top of the vanilla layer. Sprinkle a light dusting of shredded coconut and drizzle a bit of caramel sauce over the creams.
Gently roll the sponge back up, being careful not to squeeze out the filling. Once the roll is assembled, drizzle it generously with caramel sauce and sprinkle with ground walnuts or more shredded coconut for a decorative touch.
Serving Tips:
Chill the roll in the fridge for at least an hour to allow the flavors to meld and the cream to set. Slice into neat rounds and serve as a dessert for family gatherings, holidays, or just as a treat to brighten your day.
This chocolate and caramel roll cake is the perfect balance of rich cocoa, creamy layers, and sweet caramel. Each bite melts in your mouth, leaving behind a hint of coconut and a touch of indulgence. Easy to make and impossible to resist, this dessert is bound to become a favorite in your recipe collection.
Enjoy every slice!
