Double Chocolate Almond Caramel Cake Roll
A decadent dessert that combines rich chocolate, smooth caramel, and crunchy almonds into a luxurious cake experience.
Servings: 10 servings
Calories: 250kcal
Ingredients
Cake Roll 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
- 1/2 cup heavy cream
- 1/2 cup sliced almonds
- 1/2 cup caramel sauce
- Powdered sugar for dusting
- Additional sliced almonds for garnish
- Melted chocolate for drizzling
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
- Sift together the all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl.
- In a separate bowl, whip the eggs and sugar together until thick and pale, about 5-7 minutes. Stir in the vanilla extract.
- Gradually fold the dry ingredients into the egg mixture, alternating with the milk, until just combined.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Filling
- While the cake is baking, heat chocolate chips and heavy cream in a saucepan over low heat until smooth. Fold in sliced almonds.
- Once the cake is done, invert it onto a clean towel dusted with powdered sugar and carefully remove parchment paper.
- Spread caramel sauce over the warm cake, then pour the chocolate almond filling on top.
- Start rolling the cake from one short end using the towel to assist, placing seam side down on a wire rack to cool.
Finishing Touches
- Drizzle melted chocolate over the top and sprinkle with additional sliced almonds.
- Slice into rounds and serve immediately.
Notes
Make sure eggs are at room temperature for better volume. Use high-quality cocoa powder and chocolate chips for enhanced flavor. Do not let the cake cool too much before rolling to avoid cracking.