Chocolate Caramel Cream Roll

Instructions:
1. Make the Chocolate Sponge Cake:
• Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the edges to ensure easy removal of the cake once baked.
• In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on medium speed for about 5 minutes, or until the mixture is thick, pale, and fluffy.
• Add vanilla extract to the egg mixture and continue to beat until well incorporated.
• Gradually fold in the dry ingredients (flour, cocoa powder, etc.) into the egg mixture using a spatula. Be gentle to maintain the lightness of the batter.
• Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula.
• Bake for 10-12 minutes or until the cake is set and springy to the touch. You can also perform a toothpick test: insert a toothpick in the center of the cake, and if it comes out clean, the cake is ready.
• Once the cake is done, remove it from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
• Roll the cake tightly in the towel, starting from one edge, to help it maintain its shape while it cools. Allow the rolled cake to cool completely.
2. Prepare the Caramel Cream Filling:
• While the cake is cooling, prepare the filling by placing heavy cream into a chilled mixing bowl.
• Whip the cream on high speed until soft peaks form. Add the caramel sauce and vanilla extract, and continue to whip until the cream is firm but still light and airy.
• Once the cake has cooled, unroll the cake gently and spread the caramel cream filling evenly over the entire surface of the cake.
3. Assemble the Roll:
• Carefully re-roll the cake, starting from one end and using the towel to guide the cake into a tight roll. Be gentle so that the cake doesn’t crack.
• Place the roll seam side down on a serving platter and set aside while you prepare the topping.
4. Prepare the Chocolate Ganache Topping:
• In a small saucepan, heat the heavy cream over low heat until it just begins to simmer.
• Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let the mixture sit for 1-2 minutes, then stir until the chocolate is completely melted and smooth.
• Once the ganache has cooled slightly, pour it over the rolled cake, allowing it to drip down the sides for a beautiful finish.
5. Serve and Garnish:
• Garnish the roll with extra caramel sauce, chocolate shavings, or even crushed nuts for added texture and flavor.
• Refrigerate the roll for about 30 minutes to set the ganache and allow the flavors to meld together.
• Slice and serve—each slice reveals the beautiful swirl of chocolate sponge, creamy caramel filling, and glossy chocolate ganache.