Ingredients
– 3 large eggs
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/4 teaspoon salt
– 1 cup heavy whipping cream
– 1/2 cup caramel sauce
– 1/2 cup chocolate ganache (or melted chocolate)
– Powdered sugar for dusting
Equipment Needed
– Mixing bowls
– Electric mixer
– 15×10-inch jelly roll pan
– Parchment paper
– Rubber spatula
– Cooling rack
– Whisk
– Plastic wrap
Step-by-Step Instructions
Let’s get started on this delicious Chocolate Caramel Cream Roll! First, preheat your oven to 350°F (175°C) and line your jelly roll pan with parchment paper. I love using parchment paper because it makes transferring the cake so much easier later on. In a mixing bowl, beat together the eggs and granulated sugar until the mixture is thick and pale. The color transformation is quite a sight! Add in the vanilla extract, and then gently fold in the flour, cocoa powder, and salt until just combined. Be careful not to overmix! This ensures our cake stays light and fluffy. (See the next page below to continue steps…)