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Double Chocolate Almond Caramel Cake Roll topped with caramel and almonds
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Double Chocolate Almond Caramel Cake Roll

An indulgent dessert featuring a moist chocolate cake rolled around a rich filling of chocolate and almonds, drizzled with caramel and topped with melted chocolate.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Almonds, Cake Roll, Caramel, Chocolate Cake, Dessert Recipe
Servings: 8 servings
Calories: 320kcal

Ingredients

For the cake

  • 3/4 cup all-purpose flour Provides structure for a light texture.
  • 1/4 cup cocoa powder Infuses rich chocolate flavor.
  • 1 teaspoon baking powder Helps the cake rise.
  • 1/4 teaspoon salt Enhances sweetness and balances flavors.
  • 4 large eggs Adds moisture and richness.
  • 3/4 cup granulated sugar Sweetens the cake.
  • 1 teaspoon vanilla extract Adds aromatic flavor.
  • 1/4 cup milk Keeps the cake moist.

For the filling

  • 1 cup chocolate chips Melts into a gooey filling.
  • 1/2 cup heavy cream Creates a smooth filling.
  • 1/2 cup sliced almonds Adds a delightful crunch.

For assembling

  • 1/2 cup caramel sauce Drizzle for sweetness.
  • powdered sugar Powdered sugar For dusting the cake.
  • additional sliced almonds Sliced almonds For garnish.
  • melted chocolate Melted chocolate For drizzling on top.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Prepare a 10x15-inch jelly roll pan by lining it with parchment paper.
  • Sift flour, cocoa powder, baking powder, and salt together in a bowl.
  • In a separate bowl, beat the eggs and sugar together until thick and pale. Mix in vanilla extract.
  • Gradually fold in the dry mixture and milk until just combined.

Baking

  • Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick comes out clean.

Filling

  • Melt chocolate chips with heavy cream in a saucepan over low heat, stirring frequently. Fold in sliced almonds.

Assembly

  • Immediately invert the baked cake onto a powdered sugar dusted kitchen towel. Remove the parchment paper.
  • Spread caramel sauce over the warm cake, followed by the chocolate almond filling.
  • Roll the cake from one short end, using the towel to assist. Cool seam-side down on a wire rack.
  • Drizzle melted chocolate and sprinkle with sliced almonds before serving.

Notes

For best results, use room temperature ingredients. A slightly damp towel helps prevent the cake from cracking when rolling.