Chocolate Caramel Swiss Roll Recipe

If you’re on the hunt for a dessert that steals the show at any gathering, look no further than the Chocolate Caramel Swiss Roll. Imagine waves of moist chocolate sponge wrapped around gooey caramel, all cloaked in a satiny chocolate ganache—then crowned with a riot of candies and nuts. This heavenly treat is pure delight in every bite! Whether you’re baking for a special occasion or just spoiling yourself, this roll promises an irresistible combo of textures and flavors for chocolate and caramel lovers alike.

Ingredients You’ll Need

Don’t be intimidated—these are familiar favorites you probably already have on hand! Each component is thoughtfully chosen to boost the indulgent nature and look of the Chocolate Caramel Swiss Roll, so don’t skip or swap without reason.

• 4 large eggs (room temperature): Beating these creates the fluffy foundation for a tender sponge.
• 100 g (½ cup) sugar: Adds sweetness and helps the eggs whip up light and airy.
• 1 tsp vanilla extract: Lends a warm, inviting aroma that rounds out the chocolatey flavors.
• 60 g (½ cup) all-purpose flour: The cake’s structure—keeps things soft but rollable.
• 30 g (¼ cup) cocoa powder: Rich chocolate taste and deep brown color—essential for that wow factor.
• 1 tsp baking powder: Guarantees the perfect lift, so your sponge isn’t dense.
• Pinch of salt: Balances out the sweetness and deepens chocolate flavor.
• 200 g (1 cup) soft caramels or homemade caramel: This is your gooey, golden ribbon inside—choose the best quality you can find.
• 2 tbsp heavy cream: Melts down the caramels to luscious, spreadable smoothness.
• 100 g (½ cup) chopped peanuts (optional): Optional, but the crunch is magical against the soft cake and creamy caramel.
• 200 g (7 oz) dark or milk chocolate, chopped: Use high-quality chocolate for the ganache—your taste buds will thank you.
• 200 ml (¾ cup) heavy cream: Ensures the ganache is dreamy and glossy.
• 1 tbsp butter: Adds shine and luxe texture to the topping.
• Caramel drizzle, mini peanut butter cups (or truffles), chopped nuts, caramel chunks: These topping options turn your Chocolate Caramel Swiss Roll into a real showpiece—have fun with your favorites!

How to Make Chocolate Caramel Swiss Roll

Step 1: Bake the Chocolate Sponge

Preheat your oven to 180°C (350°F) and line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper. Whisk together the eggs and sugar until the mixture is pale and thick—think of soft peaks that hold their shape. Add the vanilla extract for that inviting aroma. Sift in the flour, cocoa powder, baking powder, and salt, then gently fold the dry ingredients into the egg mixture. This keeps the batter light and prevents the sponge from deflating. Pour the batter into your prepared pan, smoothing it to the edges, then bake for 10–12 minutes, or until the cake springs back when lightly pressed. Don’t overbake—moisture is key here!

Step 2: Roll the Cake While Warm

As soon as the cake comes out of the oven, invert it onto a clean kitchen towel that’s been dusted with cocoa powder (this prevents sticking and adds a whisper of chocolate to the outside). Peel off the parchment and immediately roll up the cake, towel and all, starting from the short side. Let it cool completely while rolled—this step sets the “memory” of the cake, making it easy to fill and roll without cracks later.

Step 3: Make the Caramel Filling

While your cake is cooling, gently melt the soft caramels and heavy cream together, stirring often, until you have a velvety, pourable caramel. If you love a little crunch, now’s the time to chop some peanuts—they not only taste great, but the contrast in texture lifts every bite.

Step 4: Fill and Roll the Cake

Unroll your cooled sponge cake and spread the warm caramel filling evenly over the surface, right to the edges. Sprinkle the chopped peanuts on top, if you’re using them. Now, carefully roll the cake back up, this time without the towel. Don’t worry if a little caramel oozes out; that just means it’s going to be sticky and delicious!

Step 5: Make the Ganache and Decorate

To create the most luscious chocolate coating for your Chocolate Caramel Swiss Roll, heat the heavy cream until it’s steamy but not boiling, then pour it over your chopped chocolate in a bowl. Let it sit for two minutes to melt, then stir until smooth, adding in the butter for that irresistible shine. Place your rolled cake on a wire rack and slowly pour the ganache over the top, letting it cascade down the sides. Decorate right away with a drizzle of caramel, scatter chopped nuts, and place mini peanut butter cups or caramel candies on top for the ultimate finish. Chill the finished roll for at least 30 minutes—just enough to set the glaze but leave the inside soft and creamy.

How to Serve Chocolate Caramel Swiss Roll

Garnishes

The best part? Making your Chocolate Caramel Swiss Roll look irresistible! Drizzle extra caramel over the shiny ganache, add a shower of chopped nuts for visual and textural contrast, and stud the top with truffles or mini peanut butter cups for over-the-top flair. Even a sprinkle of flaky sea salt can make each slice pop.

Side Dishes

Serve this decadent roll with a scoop of vanilla or salted caramel ice cream for dessert heaven. A few fresh berries (raspberries or strawberries are perfect) on the side add a bright, tart counterpoint to all the richness, and a cup of strong coffee or espresso balances it all perfectly.

Creative Ways to Present

Want to make a splash? Slice the Chocolate Caramel Swiss Roll into thick rounds and stack the slices neatly on a platter, or serve each piece on an individual plate topped with a swirl of whipped cream. For parties, cut them into bite-sized “swiss roll wheels” and use decorative toothpicks—guaranteed to disappear fast!

Make Ahead and Storage

Storing Leftovers

Cover leftover Chocolate Caramel Swiss Roll tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep beautifully for up to 4 days, and some say it’s even better on day two as the flavors mingle!

Freezing

Wrapped well (plastic wrap plus foil), the whole or sliced roll can be frozen for up to two months. Thaw overnight in the fridge for the best texture. Before serving, let it sit at room temperature for 30 minutes so the ganache softens just right.

Reheating

Though this is best served at cool room temperature, if you want to take the chill off, let your slice rest on the counter for about 15 minutes before eating. Avoid microwaving—the ganache and caramel will melt too much and you’ll lose that beautiful swirl.

FAQs

Can I make the Chocolate Caramel Swiss Roll a day ahead?

Absolutely! In fact, making it a day ahead not only saves you time on the day of your event, but also lets the flavors develop. Just wait to add some of the garnishes until just before serving for the freshest look.

Do I have to use peanuts in the filling?

Not at all! The peanuts are purely optional—leave them out if you have allergies, or replace with chopped pecans, almonds, or even skip nuts altogether for a silky-smooth roll. The Chocolate Caramel Swiss Roll is flexible enough to suit your tastes.

What if my cake cracks when I roll it?

Small cracks are not the end of the world! The rich ganache and caramel topping will disguise a multitude of sins. Be sure to roll the cake while it’s still warm, as this really helps minimize cracking.

Can I use store-bought caramel sauce instead of melting caramels?

Yes, feel free to use a thick, high-quality store-bought caramel sauce if you’re short on time; just make sure it’s spreadable and not too runny, so the filling stays put when you slice the roll.

Is it possible to make this gluten-free?

Definitely! Substitute your favorite 1:1 gluten-free all-purpose flour blend in place of regular flour. The rest of the ingredients are naturally gluten-free, so everyone can enjoy a slice of the Chocolate Caramel Swiss Roll.

Final Thoughts

There you have it—the ultimate Chocolate Caramel Swiss Roll that’s as impressive to serve as it is delightful to eat. Don’t wait for a grand occasion; treat yourself and your loved ones to this unforgettable dessert soon. I can’t wait to hear how yours turns out!

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