Gooey Chocolate Hazelnut Caramel Cake Roll
Gooey Chocolate Hazelnut Caramel Cake Roll is a delightful dessert that brings an indulgent combination of rich chocolate, creamy hazelnut, and luscious caramel into a light, rolled cake. Imagine a soft, moist chocolate cake enveloping a swirl of irresistible hazelnut spread and decadent caramel sauce, all finished off with a dusting of powdered sugar and a sprinkle of crunchy hazelnuts. This gorgeous dessert is not just a treat for the taste buds; it’s also a feast for the eyes, making it perfect for any occasion, from casual family dinners to special celebrations. Plus, it’s surprisingly easy to prepare, making it the perfect recipe for baking beginners and seasoned pros alike.
Why You’ll Love This Recipe
This Gooey Chocolate Hazelnut Caramel Cake Roll is brimming with delightful benefits. The preparation is straightforward, with minimal ingredients that produce maximum flavor. It’s family-friendly, making it a hit among both kids and adults. Whether you’re craving a quick dessert or want to impress at a gathering, this recipe fits the bill seamlessly. In just a couple of hours, you can create a stunning treat that looks professional but is simple enough for anyone to make. Trust me, your loved ones will be raving about this cake roll long after it’s gone!
Ingredients for Gooey Chocolate Hazelnut Caramel Cake Roll
- 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
- 1 cup chocolate hazelnut spread
- 1/2 cup caramel sauce
- 1/2 cup chopped hazelnuts
- Powdered sugar, for dusting
- Whole hazelnuts, for garnish
Gathering these ingredients is the first step on your journey to creating this extraordinary cake roll. The all-purpose flour creates a tender structure, while the cocoa powder brings the chocolatey deliciousness everyone loves. With the addition of eggs and sugar, you’ll achieve a moist and airy cake that rolls effortlessly. The chocolate hazelnut spread provides an indulgent filling, complemented beautifully by the sweet caramel and crunchy hazelnuts.
Step-by-Step Directions
Preheat your oven to 350°F (175°C). Prepare a 10×15-inch jelly roll pan by greasing it and lining it with parchment paper, ensuring an easy release.
In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Setting these dry ingredients aside will ensure they are well-combined for a perfect cake texture.
In a large bowl, beat the eggs and granulated sugar together until the mixture is thick, pale, and creamy. Add the vanilla extract and mix until combined.
Gradually fold in the dry ingredients you prepared earlier, alternating with the milk, until everything is just combined. This is important to avoid overmixing.
Pour the batter into your prepared pan, spreading it out evenly.
Bake the cake for 12-15 minutes, or until it springs back when lightly touched.
While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. This will prevent sticking and create a beautiful presentation surface.
Carefully peel off the parchment paper and roll the cake tightly with the towel starting from one short end. Allow it to cool completely in this rolled position to set its shape.
Once the cake has cooled, gently unroll it. Spread a generous layer of chocolate hazelnut spread over the surface, leaving a small border.
Drizzle caramel sauce over the chocolate hazelnut spread and sprinkle chopped hazelnuts evenly.
Roll the cake back up without the towel, starting from the same short end you initially rolled from.
Dust the top with powdered sugar and garnish with whole hazelnuts for an extra touch of elegance.
Chill the cake roll in the refrigerator for at least one hour before slicing and serving to allow the flavors to meld beautifully.
Tips & Tricks
Chef’s Secrets: To create a super soft and fluffy cake, ensure that your eggs are at room temperature before whisking them with the sugar. This will incorporate more air into the mixture and yield a lighter cake.
Optional Extras: Consider adding a layer of whipped cream or additional toasted hazelnuts for a crunchier texture. For a little extra flair, drizzle some melted dark chocolate on top for a gorgeous finish.
Use Quality Products: When choosing your chocolate hazelnut spread, go for a high-quality brand for the best flavor and texture in your cake roll.
Non-Dairy Version: For a non-dairy alternative, you can substitute the milk with almond or oat milk, which pairs beautifully with the other flavors.
Serving Suggestions & Pairings
Serve your Gooey Chocolate Hazelnut Caramel Cake Roll on a beautiful platter, dusted with powdered sugar, and garnished with whole hazelnuts for that bakery-style appeal. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, adding a creamy contrast to the rich flavors of the cake. For a complete dessert experience, consider a side of fresh berries that can cut through the sweetness and add a refreshing note.
Nutritional Information
Indulging in a slice of this cake roll is definitely a treat! While each serving will vary depending on the size, it’s typically around 250-300 calories. The cake is enriched with eggs and wholesome hazelnuts, making it a delightful source of energy. Remember, it’s all about balance; enjoy this delicious cake roll without any guilt!
Storing Tips & Variations for Gooey Chocolate Hazelnut Caramel Cake Roll
To store your cake roll, wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator. It’s best consumed within 3-4 days but can last up to a week if kept properly. For freezing, slice the cake roll into portions and wrap each piece individually before placing them in an airtight container.
If you want to mix things up, try filling the cake with other flavor combinations, such as peanut butter and chocolate or using a fruit jam for a sweet and tangy contrast. You can also create a gluten-free version by substituting the all-purpose flour with a gluten-free blend.
Conclusion for Gooey Chocolate Hazelnut Caramel Cake Roll
Don’t wait any longer! Dive into making this Gooey Chocolate Hazelnut Caramel Cake Roll today and create a moment of sheer delight for yourself and your loved ones. With its decadent flavors, lovely presentation, and simple preparation, this dessert is bound to become a household favorite that you’ll love to make time and time again.
FAQs
1. Can I make this cake roll in advance?
Yes! You can prepare the cake roll up to a day ahead of time. Just store it in the fridge wrapped tightly until you’re ready to serve.
2. What can I use if I don’t have a jelly roll pan?
If you don’t have a jelly roll pan, a regular baking sheet can work as long as it has similar dimensions. Just ensure it’s lined with parchment paper for easy removal.
3. How do I know when my cake roll is done baking?
The cake should spring back when lightly touched, and a toothpick inserted in the center should come out clean.
4. Can I use homemade caramel sauce?
Absolutely! Homemade caramel can take the flavors to another level, so feel free to whip up a batch or use store-bought for convenience.
5. Are there any nut-free alternatives?
To make this cake nut-free, you can substitute the chocolate hazelnut spread with creamy chocolate or vanilla frosting, skipping the hazelnuts entirely if allergies are a concern.
Gooey Chocolate Hazelnut Caramel Cake Roll
Ingredients
For the Cake
- 3/4 cup all-purpose flour Creates a tender structure.
- 1/4 cup cocoa powder Adds chocolate flavor.
- 1 teaspoon baking powder
- 1/4 teaspoon salt Enhances flavor.
- 4 large eggs Important for the cake texture.
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract Adds flavor.
- 1/4 cup milk Brings moisture.
For the Filling
- 1 cup chocolate hazelnut spread Indulgent filling.
- 1/2 cup caramel sauce For drizzling.
- 1/2 cup chopped hazelnuts Adds crunch.
For Serving
- powdered sugar for dusting Garnish.
- whole hazelnuts for garnish Adds elegance.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 10×15-inch jelly roll pan by greasing it and lining it with parchment paper.
- In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and granulated sugar together until thick, pale, and creamy. Add the vanilla extract and mix until combined.
- Gradually fold in the dry ingredients alternating with the milk until just combined.
Baking
- Pour the batter into the prepared pan, spreading it out evenly.
- Bake for 12-15 minutes, or until it springs back when lightly touched.
Assembly
- While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper and roll the cake with the towel starting from one short end. Allow it to cool completely.
- Once cooled, gently unroll the cake. Spread a layer of chocolate hazelnut spread, drizzle caramel sauce, and sprinkle chopped hazelnuts.
- Roll the cake back up without the towel, starting from the same end.
- Dust with powdered sugar and garnish with whole hazelnuts.
- Chill in the refrigerator for at least one hour before slicing and serving.