Double Chocolate Almond Caramel Cake Roll
A tantalizing dessert featuring rich chocolate, creamy caramel, and crunchy almonds, perfect for any celebration.
Servings: 8 servings
Calories: 325kcal
Ingredients
Cake Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
Filling and Toppings
- 1 cup chocolate chips for filling
- 1/2 cup heavy cream to blend with chocolate
- 1/2 cup sliced almonds for filling
- 1/2 cup caramel sauce to sweeten
- powdered sugar for dusting
- additional sliced almonds for decoration
- melted chocolate for drizzling
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat eggs and sugar together until thick and pale. Stir in vanilla extract.
- Gradually fold in the dry ingredients, alternating with milk, until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes.
Filling and Assembly
- In a saucepan, combine chocolate chips and heavy cream. Heat gently until smooth, then stir in sliced almonds.
- Invert the baked cake onto a kitchen towel dusted with powdered sugar and peel off parchment paper.
- Spread caramel sauce over the warm cake, followed by the chocolate almond filling.
- Roll the cake carefully from one end using the towel. Place seam side down to cool completely.
Finishing Touches
- Once cooled, drizzle melted chocolate over the roll and sprinkle with additional almonds.
- Slice and serve the cake roll. Enjoy!
Notes
For richer flavor, use dark chocolate chips. Toast sliced almonds for extra crunch. Experiment with different nuts or fruits for variations.