Gooey Chocolate Hazelnut Caramel Cake Roll
This enchanting cake roll is crafted with layers of fluffy chocolate sponge, rich chocolate hazelnut spread, gooey caramel, and a delightful crunch from hazelnuts, making it a perfect dessert for any occasion.
Servings: 10 servings
Calories: 320kcal
Ingredients
Cake Ingredients
- 3/4 cup all-purpose flour Provides base structure to the cake
- 1/4 cup cocoa powder Infuses rich chocolate flavor
- 1 teaspoon baking powder Ensures the cake rises perfectly
- 1/4 teaspoon salt Enhances sweetness, bringing flavors to life
- 4 large eggs Adds moisture and a fluffy texture
- 3/4 cup granulated sugar Sweetens the cake beautifully
- 1 teaspoon vanilla extract Contributes a warm, inviting aroma
- 1/4 cup milk Ensures a moist, tender crumb
Filling and Garnish
- 1 cup chocolate hazelnut spread The heart of the dessert, creamy and indulgent
- 1/2 cup caramel sauce Adds gooeyness and a touch of sweetness
- 1/2 cup chopped hazelnuts For a delicious crunch
- Powdered sugar, for dusting For that perfect finishing touch
- Whole hazelnuts, for garnish Elevates presentation
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat eggs and sugar until thick and pale. Stir in vanilla extract.
- Gradually fold in the dry ingredients, alternating with the milk, until just combined.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake tightly with the towel from the short end and let it cool completely.
Assembly
- Gently unroll the cake and spread the chocolate hazelnut spread over the surface.
- Drizzle the caramel sauce over the spread and sprinkle with chopped hazelnuts.
- Roll the cake back up without the towel, starting from the same short end.
- Dust the top with powdered sugar and garnish with whole hazelnuts.
- Chill the cake roll for at least 1 hour before slicing and serving.
Notes
Allow the cake to cool completely before unrolling to avoid tearing. Use quality ingredients for the best flavor and experiment with different fillings if desired.