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Tag Archives: caramel dessert

Chocolate Cake Roll with a Cinnamon Caramel Filling

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Cake Roll1I love my pumpkin roll recipe. It’s one of my favorite parts of baking in the Fall. I’ve been highly unsuccessful, however, in finding a chocolate cake roll recipe that I love- either it tastes great but cracks like crazy, or it rolls well buts tastes like cardboard. One of my goals over the past 2 years of blog-absence was to create a chocolate cake roll recipe that works AND tastes great.

This is it! It rolls beautifully (I had only one small crack) and tastes like a rich, but not-too-sweet, fudge brownie. Perfect!

Of course you can fill this roll with a multitude of things, but I chose a creamy Dulce de Leche caramel filling with cinnamon.

Cake Roll3

Ready to try this? Here’s the recipe: (printable version)

Ingredients: 

Cake:

  • 2/3 cup flour
  • 1/3 cup unsweetened cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon salt
  • 5 eggs
  • 2/3 cup sugar
  • 3 tablespoons vegetable oil
  • 2 teaspoons vanilla

Filling:

  • 3 sticks (1.5 cups) of salted butter, softened to room temperature
  • One can (13.4 oz) Dulce de Leche (I used Nestle’s La Lechera)
  • 1 1/2 teaspoons of cinnamon

Topping:

  • 1 Tablespoon of cinnamon
  • 2 Tablespoons of cocoa powder (mix them together in a small dish)

Directions:

Cake:

  • Heat oven to 350 degrees F and lightly spray a 17 x 12 inch jelly roll pan with non-stick cooking spray. Line the pan with parchment paper with about an inch of extra paper on the 17-inch sides (so you can lift the cake out of the pan easily once it bakes). Note: make sure your paper is nice and flat- the non-stick spray will help hold it down. Mine folded a little and you can see a few bumps on my roll where the batter baked over the fold.
  • Add flour, cocoa powder, baking powder, and salt in a medium bowl stirring gently until just combined.
  • In a large bowl, beat eggs and granulated sugar for about 1 minute until thick. Add in the oil and vanilla extract, and beat together until combined.
  • Add dry ingredients to wet, and mix gently until just combined. The batter will be like a runny brownie batter.
  • Spread the batter evenly into prepared pan, and bake for 12-16 minutes, or until top of cake springs back when touched.
  • Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, using your hands (careful, it will be hot!), roll the cake  – rolling from one short (12-inch) end to the other— until it is completely rolled up.
  • Wrap tightly in a towel and place in refrigerator until completely cooled (an hour or so).

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  • While the cake is cooling, make the caramel and cinnamon filling (see below).
  • Once the cake has cooled completely, place it on a flat surface, remove the towel, and unroll it carefully until it is flat again (it’s ok if the ends curl up a bit).

Filling: (make while cake cools)

  • Place butter in mixing bowl and beat on high until whipped and smooth.
  • Add Dulce de Leche and cinnamon to butter and beat on high for about 2 minutes until smooth and creamy.

Assembly: 

  • Spread the filling evenly over unrolled cake, leaving a small border on all sides (the filling will spread out as you roll it back up).  Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the chocolate roll in plastic wrap or Press-n-Seal and refrigerate at least one hour until completely set.

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  • Lightly dust with cocoa powder and cinnamon mixture (you could also add a chocolate glaze to the top if you have cracks or you want the dessert to be sweeter).
  • To serve, remove and unwrap the chocolate roll, transfer it to your serving dish and slice.
  • Keep leftovers tightly wrapped and refrigerated for up to 4 days.

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My thoughts: Yum! I loved this cake roll- I almost feel like it should be called a brownie roll because it is so dense and rich. This is not a super sweet dessert- my husband said it would be better with a sweet chocolate glaze on top- but I loved the rich cocoa/cinnamon flavor. If you like a not-so-sweet but rich and cocoa-y dessert, this one’s for you! Enjoy!! ~r

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Salted Caramel Tart

Salted Caramel Tart3

A dense, dark chocolate tart covered in creamy, salted caramel sauce. Salty, sweet, and rich dessert flavors!!!!

This recipe is a combination of some of my favorite elements from other desserts. The chocolate tart is the perfect base for just about any topping. You can adjust it from dark to milk chocolate just by swapping out the type of chocolate you add. The caramel sauce is my go-to sauce for so many recipes. It’s not from-scratch, but it is honestly better (and soooo much easier)!

Salted Caramel Tart

That caramel layer does firm up after being chilled- but I wanted to cut into this right away- so these pictures show it in all of the gooey happiness that happens just after baking. Yum!

Here’s how we made this tart: (printable recipe here)

INGREDIENTS:

  • One refrigerated pie crust
  • 1 10 oz. bag of dark chocolate chips
  • 5 egg yolks
  • 5 tablespoons heavy whipping cream
  • 2 teaspoons of vanilla
  • 5 tablespoons of powdered sugar
  • 32 Kraft Caramels (unwrapped)
  • 1 can (14oz) of sweetened condensed milk
  • 1 stick (1/2 cup) of butter
  • 1 tablespoon salt (to taste)

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Spray a 9 inch tart pan with cooking spray and line with pie crust.  Poke holes into bottom with fork and set on a cookie sheet.
  • Melt dark chocolate chips.  Allow them to cool to room temperature.
  • In a separate bowl combine eggs, cream, vanilla and powdered sugar.
  • Add cream mixture to chocolate and blend well.  Pour into crust and bake for 20 – 25 minutes until center is set.
  • While tart is baking, make caramel sauce by placing caramels, condensed milk and butter into a medium saucepan.
  • Heat over medium/high heat, stirring constantly, until melted and smooth (about 6 minutes).
  • Allow caramel to cool in pan a bit, and add salt, mixing well to combine.
  • Once tart has been removed from the oven and allowed to cool, pour caramel over the top until entire crust is filled (YUM!!!)

Salted Caramel Tart

  • Chill, and drizzle with a little chocolate sauce- if you want- for decoration 🙂
  • Remove sides from pan, serve and enjoy!!!!

Salted Caramel Tart!

My thoughts: Straight up delicious. The sweet caramel has a little bite of salt and that dark chocolate tart is the perfect balance to the sweet. I love the textures of this dessert. The chocolate is so dense and creamy, and the caramel is so soft. This is just “one of those” desserts. The kind you think about long after the last bite. This tart was given away last weekend to friends, and these pictures are killing me… I wish I had another piece right now…! Enjoy this one, friends!!!  ~r

Salted Caramel Tart!

More caramel happiness here at Easybaked: (click on a photo to see the recipe)

Caramel Ritz CookiesCaramel Gelato!!!Alfajores-- yummy dulce de leche filling!Marshmallow Turtle Pops!

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