Chocolate Caramel Cream-Filled Cake Roll

Happy Birthday Amira! Chocolate Caramel Cream-Filled Roll was a festive way to celebrated our great-great niece’s birthday this weekend. The light and fluffy cake, the basis for the roll, was made using a recipe that was demonstrated at a Taste of Home Cooking School held in Abilene years ago that my high school catering students helped with. That particular recipe was filled with Cool-Whip and cherry pie filling. My version uses a buttercream frosting flavored with caramel. 

Chocolate Caramel Cream-Filled Cake Log   Yield:  8  serving

Cake:

Parchment Paper

4 eggs, separated

1/2 cup granulated sugar

1 teaspoon vanilla

1/3 cup granulated sugar

1/3 ccup baking cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 cup baking soda

1/8 teaspoon salt

1/3 cup water

1. Cake: Line a 15 1/2” x 10 1/2” jelly roll pan with parchment paper allowing paper to overhang edges for easy removeal; generously spray the parchment with pan release
2. In a large clean mixing bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
   
3. In another mixing bowl, beat egg yolks and vanilla on high speed for about 3 minutes.
4. Gradually add 1/3 cup sugar, continue beating for 2 minutes. 
5. Combine cocoa, flour, baking powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed, beating just until batter is smooth. 
   
6. Gradually fold chocolate mixture into egg whites

   

   Partially fold chocolate and eggs mixtures.

7. Spread cake batter evenly in jelly roll pan.
8. Bake at 375° for 12 to15 minutes or until the top springs back when touched lightly in center.  
9. Using edges of parchment, lift cake from pan. 
10. Starting at short end, fold excess parchment over cake and roll the cake; place on wire rack to cool with seam down.
    
11. Let cool 10 to 15 minutes; cake should be barely warm . 
12. To assemble cake roll: Unroll cake. Spread with Caramel Cream Filling (recipe follows). 
    
13. Reroll (again from a short end) using parchment to lift and create a tight roll; remove parchment as you roll.
14. Transfer cake to a serving tray or board, seam side down. Chill slightly to firm. Trim ends of roll if preferred to show off the swirl.
15. Spoon warm Ganache down the cent of the roll allowing it to drip down the sides. Garnish with chopped pecans. 

 

Caramel Cream Filling:

1/2 cup butter, softened

1/4 cup caramel sauce (purchased or homemade)

https://cookingwithbarryandmeta.blogspot.com/2016/12/caramel-sauce-without-heavy-cream.html

2 cups powdered sugar, sifted

Combine butter and caramel sauce in mixer and blend. Add powdered sugar, a little at a time, and mix to combine. 

 

Topping: 

Chocolate Ganache, thinned with milk if needed 

https://cookingwithbarryandmeta.blogspot.com/2023/09/chocolate-ganache-made-with-evaporated.html

Chopped pecans

Recipe without photos . . . Chocolate Caramel Cream-Filled Cake Roll   Yield:  8  serving

Cake:

Parchment Paper

4 eggs, separated

1/2 cup granulated sugar

1 teaspoon vanilla

1/3 cup granulated sugar

1/3 ccup baking cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 cup baking soda

1/8 teaspoon salt

1/3 cup water

1. Cake: Line a 15 1/2” x 10 1/2” jelly roll pan with parchment paper allowing paper to overhang edges for easy removeal; generously spray the parchment with pan release
2. In a large clean mixing bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
3. In another mixing bowl, beat egg yolks and vanilla on high speed for about 3 minutes.
4. Gradually add 1/3 cup sugar, continue beating for 2 minutes. 
5. Combine cocoa, flour, baking powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed, beating just until batter is smooth. 
6. Gradually fold chocolate mixture into egg whites.
7. Spread cake batter evenly in jelly roll pan.
8. Bake at 375° for 12 to15 minutes or until the top springs back when touched lightly in center.  
9. Using edges of parchment, lift cake from pan. 
10. Starting at short end, fold excess parchment over cake and roll the cake; place on wire rack to cool with seam down.
11. Let cool 10 to 15 minutes; cake should be barely warm . 
12. To assemble cake roll: Unroll cake. Spread with Caramel Cream Filling (recipe follows). 
13. Reroll (again from a short end) using parchment to lift and create a tight roll; remove parchment as you roll.
14. Transfer cake to a serving tray or board, seam side down. Chill slightly to firm. Trim ends of roll if preferred to show off the swirl.
15. Spoon warm Ganache down the cent of the roll allowing it to drip down the sides. Garnish with chopped pecans. 
    

Caramel Cream Filling:

1/2 cup butter, softened

1/4 cup caramel sauce (purchased or homemade)

https://cookingwithbarryandmeta.blogspot.com/2016/12/caramel-sauce-without-heavy-cream.html

2 cups powdered sugar, sifted

Combine butter and caramel sauce in mixer and blend. Add powdered sugar, a little at a time, and mix to combine. 

 

Topping: 

Chocolate Ganache, thinned with milk if needed 

https://cookingwithbarryandmeta.blogspot.com/2023/09/chocolate-ganache-made-with-evaporated.html

Chopped pecans