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

Easy Caramel Dip with Toffee Bits

Sometime a person just needs a fast and easy treat during the hustle and bustle of the holidays and Kathy Gruber’s Easy Caramel Dip with Toffee is a definitely a holiday hit — delightfully delicious!  (It takes about 7 minutes to prepare!) I cut the recipe in half for a smaller group. This would be great for tailgating, too.

Easy Caramel Dip with Toffee Bits   12 to 16 serving

2 blocks (8 oz. each) cream cheese, softened

1/4 cup lightly packed brown sugar

1 container caramel dip or sauce (about 16 ounces and then use as much as preferred)

1/2 cup toffee bits (Heath®)

Dippers: Apples slices, purchased butter cookies, graham sticks, etc. 

1. In a large mixing bowl, beat together cream chees and brown sugar until combined and creamy.
2. Spread cream cheese across the bottom of a serving dish. I made a slight well for the caramel sauce. (At this point I covered it and set in the fridge and then added the caramel and toffee right before serving.)
3. Pour caramel sauce into the well.
4. Sprinkle toffee bits evenly over the top of dip.
5. Serve with apples slices, purchased butter cookies, graham sticks, etc.
   
   
   
   

Quick & Easy Caramel Apples . . . no cooking involved

It's Halloween and I was on the way to the pantry to grab a jar of caramel sauce when Barry said, "I'm hungry for something caramel. It was kind of SPOOKY! He sliced the apples, I warmed the sauce and arranged some dippers: chopped pecans, toffee bits and some mini chocolate chips. Our Quick & Easy Caramel Apples were a spook-tachular treat! 

PREP: Arrange sliced apples (we used Honeycrisp), warm caramel sauce (we used a jarred sauce but we also recommend a homemade version), and toppers of your choice. 

Butter-Pecan Kringle -- a holiday pastry

I took the challenge! King Arthur Flour’s Butter-Pecan Kringle #5 Challenge. Their December bakealong recipe is a little complicated but it’s not difficult if you follow the step-by-step process for their version of a Danish pastry that is just right for the holidays.

Note: For those who have made cream puffs, you’ll notice that the filling is a cream puff dough spread over the base.

King Arthur’s website also offers a gluten-free version of their Butter-Pecan Kringle + a “turtle” version (chocolate butter-pecan).

I opted for the flour-based version and this is how I made it . . .

Butter-Pecan Kringle  

DOUGH BASE:

1/2 cup (8 tablespoons) unsalted butter, cut into pats


1 cup all-purpose flour

1/2 teaspoon salt (1/4 teaspoon if you use salted butter)


1/4 cup cold water

BATTER:

1 cup water


1/2 cup (8 tablespoons) unsalted butter


1/2 teaspoon salt (1/4 teaspoon if you use salted butter)


1 cup all-purpose flour

3 large eggs, at room temperature


1/2 teaspoon butter flavor, optional

TOPPING:

1 ½ to 2 cups pecan halves

1/2 cup+ caramel sauce, homemade (or purchased or melt caramel candies

ICING:

1 cup powdered sugar

2 tablespoons heavy cream, half and half, or milk, enough to make a thick but pourable glaze


1/8 teaspoon butter flavor, optional

DOUGH BASE: Combine the butter, flour, and salt, mixing until crumbly.

Add the water, and stir to make a soft, sticky dough.

SHAPE THE DOUGH: Line a pizza pan with parchment paper (cut to size) and spray it with pan release.

Next, wet your hands, pick up the dough, and shape it into a 10″ ring on the pizza pan. This will be messy going — the dough is VERY sticky — but just keep wetting your fingers and pushing it into a ring. Tip: It helps to first divide the dough into four pieces, then roll each into a 9″ log. Connect the logs to form an oval ring.

Once you’ve made the ring, flatten the dough so it’s about 1 1/2″ wide.

MAKE THE BATTER: Place the water, butter, and salt in a saucepan, and heat over medium heat until the butter is melted and the mixture is boiling.

Immediately add the flour, stirring with a spatula until the mixture is cohesive and starts to form a ball.

Transfer the batter to a mixing bowl. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

Add the flavor at the end, if you’re using it.

SPREAD THE BATTER:
Spread the batter along the ring, covering it completely. Smooth the batter with a spatula.


BAKE THE KRINGLE: Bake the kringle in a preheated 350° oven for about 50 to 60 minutes or until it is a rich, golden brown.

When the kringle is done, remove it from the oven, and allow it to cool completely on the pan. When cool, slide the kringle onto a serving plate.

TOASTING THE PECANS: While the kringle is baking, toast pecan halves for the topping—spread them on a baking sheet and toast (in the same oven as the kringle) for 8 to 10 minutes or so, or until they’re starting to turn golden brown and smell nutty.

CARAMEL SAUCE DRIZZLE: If too thick, place the caramel sauce in a microwave-safe container and heat. Drizzle caramel sauce over the cooled kringle.

ADDING THE PECANS: Arrange the toasted pecans atop the caramel, pressing them in gently. Hint: a sprinkle of fine salt over the pecans and caramel at this point is a tasty touch.


Allow the kringle to rest, uncovered, until the caramel has set.

DRIZZLE WITH ICING:

Stir together the ingredients for the icing.

Drizzle it over the kringle.

Recipe without photos . . .

Butter-Pecan Kringle  

DOUGH BASE:

1/2 cup (8 tablespoons) unsalted butter, cut into pats


1 cup all-purpose flour 

1/2 teaspoon salt (1/4 teaspoon if you use salted butter)


1/4 cup cold water 

BATTER: 

1 cup water


1/2 cup (8 tablespoons) unsalted butter


1/2 teaspoon salt (1/4 teaspoon if you use salted butter)


1 cup all-purpose flour 

3 large eggs, at room temperature


1/2 teaspoon butter flavor, optional 

TOPPING:

1 ½ to 2 cups pecan halves

1/2 cup+ caramel sauce, homemade (or purchased or melt caramel candies 

ICING:

1 cup powdered sugar

2 tablespoons heavy cream, half and half, or milk, enough to make a thick but pourable glaze


1/8 teaspoon butter flavor, optional 

DOUGH BASE: Combine the butter, flour, and salt, mixing until crumbly. 

Add the water, and stir to make a soft, sticky dough.

SHAPE THE DOUGH: Line a pizza pan with parchment paper (cut to size) and spray it with pan release.

Next, wet your hands, pick up the dough, and shape it into a 10″ ring on the pizza pan. This will be messy going — the dough is VERY sticky — but just keep wetting your fingers and pushing it into a ring. Tip: It helps to first divide the dough into four pieces, then roll each into a 9″ log. Connect the logs to form an oval ring.

Once you’ve made the ring, flatten the dough so it’s about 1 1/2″ wide.

MAKE THE BATTER: Place the water, butter, and salt in a saucepan, and heat over medium heat until the butter is melted and the mixture is boiling. 

Immediately add the flour, stirring with a spatula until the mixture is cohesive and starts to form a ball. 

Transfer the batter to a mixing bowl. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. 

Add the flavor at the end, if you’re using it.

SPREAD THE BATTER:
Spread the batter along the ring, covering it completely. Smooth the batter with a spatula.


BAKE THE KRINGLE: Bake the kringle in a preheated 350° oven for about 50 to 60 minutes or until it is a rich, golden brown. 

When the kringle is done, remove it from the oven, and allow it to cool completely on the pan. When cool, slide the kringle onto a serving plate.

TOASTING THE PECANS: While the kringle is baking, toast pecan halves for the topping—spread them on a baking sheet and toast (in the same oven as the kringle) for 8 to 10 minutes or so, or until they’re starting to turn golden brown and smell nutty. 

CARAMEL SAUCE DRIZZLE: If too thick, place the caramel sauce in a microwave-safe container and heat. Drizzle caramel sauce over the cooled kringle. 

ADDING THE PECANS: Arrange the toasted pecans atop the caramel, pressing them in gently. Hint: a sprinkle of fine salt over the pecans and caramel at this point is a tasty touch.


Allow the kringle to rest, uncovered, until the caramel has set.

DRIZZLE WITH ICING: 

Stir together the ingredients for the icing.

Drizzle it over the kringle.

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