Chocolate Caramel Cream Roll

 

Ingredients:

For the Cake:

1/2 cup (65g) all-purpose  flour
1/3 cup (65g) granulated sugar
1/4 cup (25g) unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
3 large eggs
1/4 cup (60ml) boiling water
1 tsp vanilla extract
For the Caramel Cream Filling:

1 cup (240ml) heavy cream
1/2 cup (120ml) caramel sauce (store-bought or homemade)
1/4 cup (50g) powdered sugar
1/2 tsp vanilla extract
For the Chocolate Ganache:

1 cup (170g) semi-sweet chocolate chips
1/2 cup (120ml) heavy cream
Instructions:

Prepare the Cake:

Preheat oven to 350°F (175°C). Line a 15×10-inch (38×25 cm) jelly roll pan with parchment paper and lightly grease.
In a medium bowl, sift together flour, granulated sugar, cocoa powder, baking powder, and salt.
In another bowl, beat eggs until thick and lemon-colored. Stir in vanilla extract.
Gradually add the dry ingredients to the egg mixture, mixing until just combined.
Stir in boiling water until the batter is smooth.
Pour the batter into the prepared pan and spread evenly.
Bake for 10-12 minutes, or until the cake springs back when touched.
Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Roll the cake up with the towel, starting from the short end. Let it cool completely while rolled.
Prepare the Caramel Cream Filling:

In a large bowl, whip heavy cream until soft peaks form.
Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Gently fold in the caramel sauce until evenly combined.
Prepare the Chocolate Ganache:

In a heatproof bowl, heat heavy cream until it just begins to simmer. Remove from heat and add chocolate chips.
Let sit for 1-2 minutes, then stir until smooth. Allow to cool slightly.
Assemble the Roll:

Unroll the cooled cake and spread the caramel cream filling evenly over the surface.
Carefully roll the cake back up without the towel.
Transfer the roll to a serving platter and spread the chocolate ganache over the top.
Serve:

Slice and serve chilled or at room temperature.
Notes:

For added decoration, you can drizzle extra caramel sauce over the chocolate ganache or sprinkle with sea salt.
The cake can be made a day ahead and stored in the refrigerator.