Gooey Chocolate Almond Caramel Cake Roll
This rich, gooey, and absolutely decadent chocolate almond caramel cake roll is a showstopper! A soft, airy chocolate sponge wraps around a luscious caramel filling, finished with a glossy chocolate ganache and crunchy almonds. Let's bake this masterpiece!
Ingredients
For the Chocolate Sponge Cake:
4 large eggs, room temperature
½ cup (100g) granulated sugar
1 tsp vanilla extract
½ cup (65g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
2 tbsp (30ml) milk, room temperature
For the Caramel Filling:
1 cup (200g) granulated sugar
4 tbsp (60g) unsalted butter, cubed
½ cup (120ml) heavy cream, warm
¼ tsp sea salt
½ cup (50g) chopped almonds
For the Chocolate Ganache:
½ cup (120ml) heavy cream
4 oz (115g) dark chocolate, finely chopped
1 tbsp (14g) butter
Instructions
Step 1: Make the Chocolate Sponge
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
In a bowl, whisk eggs, sugar, and vanilla until pale and fluffy (about 5 minutes).
Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
Add milk and fold until just combined.
Pour batter into the prepared pan, spreading evenly.
Bake for 9-11 minutes or until the cake springs back when touched.
Immediately flip onto a clean kitchen towel dusted with cocoa powder. Peel off parchment and roll up the cake with the towel (from the short end). Let it cool completely.
Step 2: Make the Caramel Filling
In a saucepan over medium heat, melt sugar without stirring until golden brown.
Add butter and whisk until melted.
Slowly pour in warm cream while whisking (be careful, it may splatter).
Stir in sea salt and chopped almonds. Let cool to a spreadable consistency.
Step 3: Make the Ganache
Heat heavy cream until steaming (but not boiling).
Pour over chopped chocolate and let sit for 2 minutes.
Stir until smooth, then mix in butter for extra shine.
Step 4: Assemble the Cake Roll
Carefully unroll the cooled cake.
Spread the caramel almond filling evenly over the surface.
Gently re-roll the cake (without the towel) and place it seam-side down.
Pour the chocolate ganache over the top, letting it drip down the sides.
Final Touches
Sprinkle with toasted almond slivers or sea salt flakes for extra crunch.
Let the ganache set for 15-20 minutes before slicing.
Serve with whipped cream or a scoop of vanilla ice cream.
Enjoy!
This gooey chocolate almond caramel cake roll is a dream dessert—fluffy sponge, rich caramel, and silky chocolate in every bite. 🥄✨