Instructions
1. Prepare the Chocolate Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, allowing it to hang over the edges for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until light and fluffy. Add the vanilla extract, vegetable oil, and water, mixing until combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
2. Prepare the Hazelnut Caramel Filling
- Make the Caramel: In a saucepan over medium heat, combine the granulated sugar and heavy cream. Stir until the sugar is dissolved. Add the butter and salt, and continue to cook until the mixture thickens slightly, about 5-7 minutes. Remove from heat and stir in the hazelnut spread until fully incorporated. Allow to cool slightly.
3. Assemble the Cake Roll
- Cool the Cake: Once the cake is baked, remove it from the oven and let it cool in the pan for about 5 minutes. Carefully lift the cake using the parchment paper and place it on a clean kitchen towel. Gently peel off the parchment paper.
- Roll the Cake: While still warm, roll the cake tightly with the towel from one short end to the other. Allow it to cool completely in this rolled position.
- Fill the Cake: Once cooled, carefully unroll the cake. Spread the hazelnut caramel filling evenly over the cake, leaving a small border around the edges.
- Re-roll the Cake: Starting from the edge where you began rolling, carefully roll the cake back up without the towel. Place the cake seam-side down on a serving platter.
4. Prepare the Chocolate Ganache Topping
- Make the Ganache: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chocolate chips. Let sit for a minute, then stir until smooth and shiny.
- Drizzle Ganache: Pour the ganache over the rolled cake, allowing it to drip down the sides. For an extra touch, sprinkle chopped hazelnuts on top.
5. Serve
Slice the cake roll into generous pieces and serve chilled or at room temperature. Enjoy this gooey chocolate hazelnut caramel cake roll at your next gathering, and watch as it disappears in no time!
Tips for Success
- Use Fresh Ingredients: For the best flavor, use high-quality chocolate and hazelnut spread.
- Chill the Ganache: If you prefer a thicker ganache, let it cool in the refrigerator for a bit before pouring it over the cake.
- Store Properly: Store any leftovers in an airtight container in the refrigerator for up to three days.
Conclusion
The Gooey Chocolate Hazelnut Caramel Cake Roll is not just a dessert; it’s an experience. With its rich flavors and creamy textures, it’s bound to be a hit with everyone who tries it. Whether you’re celebrating a special occasion or just treating yourself, this decadent dessert is sure to delight!
