Double Chocolate Almond Caramel Cake Roll
A luxurious dessert featuring layers of chocolate, caramel, and crunchy almonds, this cake roll is an impressive treat perfect for any occasion.
Servings: 10 servings
Calories: 300kcal
Ingredients
For the cake
- 3/4 cup all-purpose flour Light and fluffy to create the perfect base.
- 1/4 cup cocoa powder Rich, dark chocolate flavor that enhances the whole dessert.
- 1 teaspoon baking powder To help the cake rise beautifully.
- 1/4 teaspoon salt Balances sweetness and heightens chocolate’s flavor.
- 4 large eggs Essential for a light and airy structure.
- 3/4 cup granulated sugar Sweetens the cake and adds moisture.
- 1 teaspoon vanilla extract A fragrant touch that elevates the cake’s taste.
- 1/4 cup milk Adds moisture and richness to the batter.
For the filling
- 1 cup chocolate chips Melty goodness for the filling, adding depth.
- 1/2 cup heavy cream Creates a luxurious texture alongside the chocolate chips.
- 1/2 cup sliced almonds Adds crunch and a nutty flavor contrast.
- 1/2 cup caramel sauce Drizzle of sweetness that’s utterly irresistible.
For decoration
- Powdered sugar Powdered sugar (for decoration) A delicate touch to enhance presentation.
- Additional sliced almonds Additional sliced almonds (for decoration) A final crunchy flourish.
- Melted chocolate Melted chocolate (for decoration) Elevates the cake’s appeal.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper to prevent sticking.
- In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and granulated sugar together until thick, pale, and fluffy. Stir in the vanilla extract.
- Gradually fold the dry ingredients into the egg mixture, alternating with the milk, until just combined.
- Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when pressed.
Filling
- While the cake bakes, prepare the filling by combining chocolate chips and heavy cream in a saucepan over low heat. Stir until melted and smooth, then mix in sliced almonds.
Assembly
- Once the cake is ready, invert it onto a clean kitchen towel dusted with powdered sugar and peel off the parchment paper.
- Spread the caramel sauce over the warm cake and pour the chocolate almond filling on top.
- Starting from one short end, carefully roll the cake using the towel to assist, seam side down on a wire rack to cool completely.
- Drizzle melted chocolate over the top and sprinkle with additional sliced almonds for decoration.
Serving
- Slice and serve, enjoying this decadent dessert!
Notes
For the best results, ensure your eggs are at room temperature. Be gentle when folding dry ingredients into wet to maintain airiness. You can substitute almonds with nuts like hazelnuts or walnuts. Leftover filling makes a great dip!