Gooey Chocolate Hazelnut Caramel Cake Roll
A decadent dessert featuring a chocolate sponge cake filled with chocolate hazelnut spread, caramel, and chopped hazelnuts, perfect for special occasions.
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 Ingredients
- 1 cup chocolate hazelnut spread
- 1/2 cup caramel sauce
- 1/2 cup chopped hazelnuts
- Powdered sugar, for dusting
- Whole hazelnuts, for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.
- Sift together the flour, cocoa powder, baking powder, and salt in a mixing bowl.
- In a large bowl, beat the eggs and granulated sugar until thick and pale, about 5-7 minutes. Stir in the vanilla extract.
- Gradually fold in the sifted dry ingredients into the egg mixture alternately with the milk until just combined.
- Pour the batter into the prepared jelly roll pan, spreading it evenly.
Baking
- Bake for 12-15 minutes, until the cake springs back when lightly touched.
- Remove from the oven and invert onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- Roll the cake tightly with the towel from the short end, and allow it to cool completely in this rolled shape.
Assembly
- Once cool, unroll the cake and spread the chocolate hazelnut spread evenly over it, leaving a border.
- Drizzle caramel sauce over the spread, then sprinkle chopped hazelnuts.
- Roll the cake back up without the towel from the same short end.
- Dust the top with powdered sugar and garnish with whole hazelnuts.
- Chill in the refrigerator for at least one hour before slicing and serving.
Notes
Be gentle when rolling to prevent cracks. Practice with a damp towel if necessary. Consider adding almond extract for extra flavor.