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Chocolate Caramel Swiss Roll Recipe

Chocolate Caramel Swiss Roll Recipe
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★★★★★

4.8 from 8 reviews

Indulge in the decadent flavors of this Chocolate Caramel Swiss Roll that combines a soft sponge cake filled with luscious caramel and topped with a velvety chocolate ganache. Finished with a drizzle of caramel, chopped nuts, and mini peanut butter cups, this dessert is a true showstopper for any occasion.

Ingredients

Scale

Sponge Cake:

  • 4 large eggs (room temp)
  • 100 g (½ cup) sugar
  • 1 tsp vanilla extract
  • 60 g (½ cup) all-purpose flour
  • 30 g (¼ cup) cocoa powder
  • 1 tsp baking powder
  • Pinch of salt

Caramel Filling:

  • 200 g (1 cup) soft caramels (or homemade caramel)
  • 2 tbsp heavy cream
  • 100 g (½ cup) chopped peanuts (optional, for crunch)

Chocolate Ganache Topping:

  • 200 g (7 oz) dark or milk chocolate, chopped
  • 200 ml (¾ cup) heavy cream
  • 1 tbsp butter

Decoration:

  • Caramel drizzle
  • Mini peanut butter cups (or truffles)
  • Chopped nuts
  • Caramel chunks

Instructions

  1. Bake the sponge cake: Preheat oven to 180°C (350°F). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment. Beat eggs and sugar until pale and fluffy. Add vanilla. Sift flour, cocoa, baking powder, and salt, then fold gently into egg mixture. Spread batter evenly in the pan and bake 10–12 minutes (it should spring back when touched).
  2. Roll the cake: While warm, invert the cake onto a clean kitchen towel dusted with cocoa powder. Peel off parchment. Roll the cake up with the towel (short side) and let it cool completely (this prevents cracks).
  3. Prepare the filling: Melt caramels with cream until smooth. Unroll cooled cake, spread caramel evenly, and sprinkle with peanuts if using. Roll the cake back up carefully.
  4. Make ganache: Heat cream until steaming, pour over chocolate, let sit 2 minutes, then stir until smooth. Add butter for shine.
  5. Decorate: Pour ganache over the roll, letting it drip down the sides. Drizzle extra caramel over the top. Sprinkle chopped nuts and place peanut butter cups/caramel candies on top.
  6. Serve: Chill for 30 minutes to set slightly, but slice at room temperature for best texture.

Notes

  • The sponge cake can be made a day ahead and stored wrapped in plastic.
  • Feel free to customize the toppings with your favorite candies or nuts.

Nutrition

Keywords: Chocolate Caramel Swiss Roll, Swiss roll recipe, dessert recipe, chocolate roll, caramel dessert

Find it online: https://maicook.com/chocolate-caramel-swiss-roll-recipe/