Chocolate Caramel Swiss Roll

Chocolate Caramel Swiss Roll – A deliciously moist and fluffy chocolate cake roll that is generously filled with vanilla whipped cream and gooey caramel. Top with even more caramel for an extra indulgent swiss roll!

Chocolate Caramel Swiss Roll

Chocolate and caramel are definitely a match made in heaven, and that’s why I had to combine them in a swiss roll recipe!

A swiss roll, cake roll, or roulade, is a type of rolled sponge cake filled with cream, jam, or other fillings.

My chocolate swiss roll is moist and fluffy, and filled with homemade vanilla whipped cream and gooey caramel.

Top with even more caramel just before serving for an extra indulgent dessert!

Looking for more caramel goodness? Check out my Salted Caramel Blondies, Caramel Crunch Bars, and my Homemade Salted Caramel Sauce.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this swiss roll. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the Cake

• Large eggs: You’ll need 4, yolks and whites separated.
• Caster/granulated sugar
• Vanilla extract
• Greek-style yogurt: For added moisture. You can also use sour cream.
• Cake flour: For a soft and fluffy cake. If you can’t get hold of cake flour, see my notes below in the recipe card on how to make your own.
• Baking powder
• Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
• Salt

For the Filling

• Double/heavy cream
• Icing/powdered sugar
• Vanilla extract
• Dulce de leche or Carnation caramel: Plus extra for drizzling. Alternatively, you can make your own caramel sauce!

How to make Chocolate Caramel Swiss Roll

To make this cake, simply grab a large mixing bowl and whisk together the egg yolks and 1/2 cup (100g) sugar.

Whisk in the vanilla extract and yogurt.

Add the flour, baking powder, cocoa powder, and salt, and whisk until combined.

Add the egg whites and remaining 1/4 cup (50g) sugar to a separate large bowl.

Using a handheld or stand mixer fitted with the whisk attachment, beat until stiff peaks form.

Add 1/4 of the meringue to the chocolate batter and whisk until combined. Gently fold in the remaining meringue in thirds until fully combined.

Pour the batter into a greased 10×15-inch rimmed baking tray lined with parchment paper, and spread out evenly.

Shuffle the pan to level out the batter, and tap on the counter a few times to pop any air bubbles.

Bake for 12 – 14 minutes or until the cake springs back when lightly pressed, and is pulling away from the sides of the pan.

Immediately invert the cake onto a tea towel dusted with cocoa powder or icing sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end.

Allow to cool completely on a wire rack.

Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream, icing sugar, and vanilla until stiff peaks form.

Unroll the cake, peel off the paper, and spread the whipped cream evenly over the cake.

Spoon the caramel randomly all over the filling (you don’t have to use all of it), and use a knife or toothpick to swirl the two together.

Re-roll without the tea towel. Wrap tightly in clingfilm and refrigerate for at least 2 hours. Drizzle with extra caramel, and serve.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

This Chocolate Caramel Swiss Roll is:

• deliciously moist and fluffy
• so quick and easy to throw together
• filled with whipped cream and caramel
• the perfect swiss roll for any occasion!

How long will this chocolate caramel swiss roll last? This swiss roll and any leftovers can be stored, covered tightly, in the fridge for up to 3 days.

Can I freeze this swiss roll? Yes, this cake (with filling) freezes well for up to 2 – 3 months. Thaw overnight in the fridge before slicing and serving.

Can I make this swiss roll ahead of time? Yes! Prepare the cake as instructed, and refrigerate the rolled up cake (with towel) for up to 1 day before filling and serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Try these cakes next!

• Chocolate Tres Leches Cake
• Chocolate Pound Cake
• Chocolate Molten Cakes
• Chocolate Orange Bundt Cake

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