Go Back
Double chocolate almond caramel cake roll served on a white plate
Print Recipe

Double Chocolate Almond Caramel Cake Roll

A delightful treat that combines rich chocolate flavors with crunchy almonds and sweet caramel, perfect for special occasions or cozy afternoons.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Almond Cake, Chocolate Cake, Dessert Recipe, Roll Cake, Special Occasion
Servings: 10 servings
Calories: 350kcal

Ingredients

Cake Ingredients

  • 3/4 cup all-purpose flour For a tender texture.
  • 1/4 cup cocoa powder Adding rich chocolate flavor.
  • 1 teaspoon baking powder To provide the necessary lift.
  • 1/4 teaspoon salt Enhancing the sweetness.
  • 4 large eggs The key to moisture and structure.
  • 3/4 cup granulated sugar Sweetness that balances the chocolate.
  • 1 teaspoon vanilla extract A classic flavor booster.
  • 1/4 cup milk For the perfect consistency.

Filling Ingredients

  • 1 cup chocolate chips For a gooey, chocolatey filling.
  • 1/2 cup heavy cream For a rich and silky texture.
  • 1/2 cup sliced almonds The perfect crunch.
  • 1/2 cup caramel sauce Adding decadent sweetness.

Finishing Touches

  • to taste Powdered sugar For dusting.
  • to taste Additional sliced almonds For garnish.
  • to taste Melted chocolate A final touch of indulgence.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
  • In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
  • In a separate bowl, beat the eggs and sugar until thick and pale. Stir in the vanilla extract.
  • Gradually fold in the dry ingredients, alternating with the milk, until just combined.
  • Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes until the cake springs back when touched.

Filling

  • While the cake is baking, heat the chocolate chips and heavy cream over low heat until smooth. Stir in the sliced almonds.

Assembly

  • Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar, and carefully peel off the parchment paper.
  • Spread the caramel sauce over the warm cake, then pour the chocolate almond filling on top.
  • Starting from one short end, carefully roll the cake and filling together using the towel to assist. Place seam side down on a wire rack to cool completely.
  • Once cooled, drizzle melted chocolate over the cake roll and sprinkle with additional sliced almonds.
  • Slice and serve.

Notes

Whip the eggs longer for an even fluffier cake. Store leftovers in an airtight container in the fridge for up to 3 days.