Gooey Chocolate Hazelnut Caramel Cake Roll
This Gooey Chocolate Hazelnut Caramel Cake Roll is a decadent dessert featuring rich chocolate flavor, creamy hazelnut spread, and a luxurious caramel drizzle.
Servings: 10 servings
Calories: 375kcal
Ingredients
For the Cake
- 3/4 cup all-purpose flour Provides structure to the cake while keeping it light.
- 1/4 cup cocoa powder Infuses rich chocolate flavor.
- 1 teaspoon baking powder Helps the cake rise.
- 1/4 teaspoon salt Balances sweetness and enhances flavor.
- 4 large eggs Adds moisture and richness.
- 3/4 cup granulated sugar Brings sweetness and helps the cake caramelize slightly.
- 1 teaspoon vanilla extract Adds depth of flavor.
- 1/4 cup milk Moistens the batter for a soft cake.
For the Filling and Topping
- 1 cup chocolate hazelnut spread The star ingredient that creates gooeyness.
- 1/2 cup caramel sauce Adds sweetness and flavor.
- 1/2 cup chopped hazelnuts Adds texture and a lovely nutty flavor.
- Powdered sugar for dusting Finishing touch for looks.
- Whole hazelnuts for garnish Enhances presentation and adds crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 10x15-inch jelly roll pan by greasing it and lining it with parchment paper.
- In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set this mixture aside.
- In a large mixing bowl, beat the eggs and granulated sugar until thick and pale. Stir in the vanilla extract.
- Gradually fold in the dry ingredients to the egg mixture, alternating with half of the milk. Be gentle to keep the batter light and airy.
Baking
- Pour the cake batter into the prepared jelly roll pan, spreading it evenly.
- Bake for 12-15 minutes, or until it springs back when lightly touched in the center.
- While the cake is still warm, gently invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Assembly
- Roll the cake tightly from the short end using the kitchen towel as a guide. Allow it to cool completely in this shape.
- Once cooled, gently unroll the cake. Spread the chocolate hazelnut spread over the surface, drizzle with caramel sauce, and sprinkle with chopped hazelnuts.
- Carefully roll the cake back up (without the towel), starting from the same short end.
- Dust the top with powdered sugar and garnish with whole hazelnuts.
- Chill the cake roll in the refrigerator for at least 1 hour before slicing.
Notes
Use room temperature ingredients for better mixing. Sift your dry ingredients to ensure a light texture. You can prepare the cake roll a day in advance, as it stores beautifully in the refrigerator.