A soft chocolate sponge rolled with silky caramel cream and finished with a forest-style decoration of chocolate, caramel, and berries. Perfect for celebrations or an indulgent treat!
Ingredients
For the Cake Roll:
4 large eggs
150 g granulated sugar
1 teaspoon vanilla extract
30 g cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
90 g all-purpose flour
Powdered sugar (for dusting)
For the Caramel Cream Filling:
240 ml heavy cream
120 ml caramel sauce
60 g powdered sugar
1 teaspoon vanilla extract
For Decoration:
Chocolate shavings
Caramel drizzle
Fresh berries
Instructions
1️⃣ Preheat the Oven
Preheat to 175°C (350°F).
Line a 25 × 38 cm (10 × 15 inch) jelly roll pan with parchment paper.
2️⃣ Prepare the Cake Batter
- In a large bowl, beat the eggs, sugar, and vanilla until thick, pale, and fluffy.
- Sift together the cocoa powder, salt, baking powder, and flour.
- Gently fold the dry ingredients into the egg mixture until just combined (do not overmix).
3️⃣ Bake the Cake
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12–15 minutes, or until the top springs back when lightly touched.
4️⃣ Prepare for Rolling
- While baking, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
- When the cake is done, immediately invert it onto the sugared towel and carefully peel off the parchment paper.
5️⃣ Roll the Cake
- Starting from the short end, roll the warm cake with the towel.
- Let it cool completely.
6️⃣ Make the Caramel Cream Filling
- In a chilled bowl, whip the heavy cream to stiff peaks.
- Fold in the caramel sauce, powdered sugar, and vanilla until smooth and creamy.
7️⃣ Assemble the Cake Roll
- Gently unroll the cooled cake.
- Spread the caramel cream evenly across the surface.
- Roll the cake back up—this time without the towel.
8️⃣ Chill & Decorate
- Chill the roll for at least 1 hour to set.
- Before serving, decorate with chocolate shavings, a caramel drizzle, and fresh berries. Enjoy!