Gooey Chocolate Hazelnut Caramel Cake Roll
A sensational dessert that combines rich chocolate, luscious hazelnut, and silky caramel, perfect for chocolate lovers and family gatherings.
Servings: 8 servings
Calories: 300kcal
Ingredients
Cake Base
- 3/4 cup all-purpose flour Forms the base of the cake, giving it a tender crumb.
- 1/4 cup cocoa powder Adds deep chocolate flavor and richness.
- 1 teaspoon baking powder Ensures the cake has the perfect rise.
- 1/4 teaspoon salt Enhances the flavors of the other ingredients.
- 4 large eggs Acts as a binding agent and contributes to the cake’s structure.
- 3/4 cup granulated sugar Provides sweetness and stability.
- 1 teaspoon vanilla extract Infuses the cake with a warm vanilla aroma.
- 1/4 cup milk Keeps the cake moist and helps in blending the batter well.
Filling and Garnishes
- 1 cup chocolate hazelnut spread The star filling that gives it a gooey texture.
- 1/2 cup caramel sauce Adds a luscious layer of sweetness.
- 1/2 cup chopped hazelnuts Brings in crunch and nuttiness.
- Powdered sugar, for dusting Adds a touch of elegance.
- Whole hazelnuts, for garnish Elevates the appearance and adds a delightful crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 10x15-inch jelly roll pan by greasing it and lining it with parchment paper.
- In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and granulated sugar together until thick and pale. Stir in the vanilla extract.
- Gradually fold in the dry ingredients, alternating with the milk, until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for about 12-15 minutes or until the cake springs back when lightly touched.
Assembly
- While the cake is warm, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Roll the cake tightly in the towel from the short end and allow it to cool completely.
- Gently unroll the cooled cake and spread the chocolate hazelnut spread over the surface.
- Drizzle the caramel sauce over the chocolate hazelnut spread and sprinkle the chopped hazelnuts evenly over the top.
- Roll the cake back up without the towel, starting from the same short end.
- Dust the top of the cake with powdered sugar and garnish with whole hazelnuts.
- Chill the cake roll in the refrigerator for at least 1 hour before slicing and serving.
Notes
Use fresh ingredients for the best flavor. Ensure to roll the cake tightly for easier slicing.