The Chocolate Caramel Swiss Roll is pure dessert happiness: plush chocolate sponge rolled up with creamy chocolate hazelnut and luscious caramel, blanketed in silky ganache, and finished with decadent toppings. Every slice swirls together rich chocolate and gooey caramel with a cloud-soft bite. Whether you’re celebrating something special or simply want to treat your loved ones (or yourself), this showstopping roll is the sweet centerpiece you deserve. It’s a personal favorite that feels impossibly fancy, but the process is easier than you think!
Ingredients You’ll Need
The beauty of this Chocolate Caramel Swiss Roll lies in how just a few straightforward, high-impact ingredients come together to create an impressive, bakery-worthy treat. Here’s why each one matters—and how a small tweak can make it your own.
- Eggs: Bring them to room temperature for maximum lift and that signature fluffy texture essential to a perfect roll.
- All-purpose flour: Just enough to support the sponge without weighing it down—light is the goal here!
- Granulated sugar: Sweetens the sponge and helps give it structure and moisture.
- Cocoa powder: The magic behind that deep, chocolatey flavor and beautiful dark color.
- Baking powder: This ensures gentle rise in your sponge cake, adding a delicate bite.
- Vanilla extract: A touch of warmth and depth that rounds out the flavors of the roll.
- Whole milk: Moisture for tenderness, and a bit of richness for a soft, bendable sponge.
- Vegetable oil: Locks in extra moisture without making things greasy—oil keeps the cake from cracking as you roll.
- Salt: Just a pinch wakes up all the other flavors, so don’t skip it.
- Heavy cream (for filling and ganache): Whips up fluffy, luxurious, and light—absolutely dreamy as a filling base and in the velvety ganache.
- Chocolate hazelnut spread: The star ingredient in the filling, making every bite nutty, creamy, and utterly irresistible.
- Caramel sauce: For that gooey, sweet contrast to the chocolate, use homemade or your favorite store-bought.
- Chocolate (for ganache): Dark or milk will work—choose your favorite for the topping.
- Butter: Adds shine and extra lusciousness to your ganache.
- Chopped caramel fudge, mini candies, crushed peanuts or toffee bits: Choose a combo—these make your Chocolate Caramel Swiss Roll look bakery-quality and add fun flavor & texture.
How to Make Chocolate Caramel Swiss Roll
Step 1: Bake the Chocolate Sponge
Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment. Beat your eggs and sugar together until pale, fluffy, and tripled in size—this is the secret to a flexible sponge that won’t crack. Sift in the flour, cocoa, baking powder, and salt, then gently fold to blend them in. Drizzle in the milk, oil, and vanilla, and fold once more until your batter is smooth and shiny. Spread evenly in the pan and bake for just 10–12 minutes. Keep a close eye—overbaking is the enemy of a perfect roll!
Step 2: Roll While Warm
Have a clean kitchen towel dusted with cocoa ready before the sponge comes out. While the cake is still warm and super flexible, flip it onto the towel, peel off the parchment, and gently roll it up from the short end. Rolling while warm “trains” the cake to hold that lovely spiral without cracking. Let it cool completely in its rolled-up shape; your patience here will be rewarded!
Step 3: Make & Spread the Filling
Whip the heavy cream to soft peaks. Carefully unroll your cooled cake—don’t rush! First, swipe on a thin layer of caramel sauce for that sticky-sweet base. Next, blend your whipped cream with the chocolate hazelnut spread and spread this rich, fluffy mixture over the caramel. The combo melts together as you re-roll and creates pure decadence inside your Chocolate Caramel Swiss Roll.
Step 4: Roll & Chill
Now comes the magic rewind: gently but firmly roll the filled cake back into a tight spiral. Wrap the roll in plastic and chill in the fridge for 30–60 minutes. This sets the filling and helps the Swiss roll slice up with picture-perfect spirals!
Step 5: Ganache & Decorate
Heat heavy cream until just steaming, pour over chopped chocolate and butter, and stir until you have a glossy pool of ganache. Pour this over your chilled roll, letting it cascade dramatically down the sides. The final flourish: scatter on caramel fudge bits, mini candies, and crushed toffee or peanuts for glitter, crunch, and eye-popping sweetness. If you like, drizzle on extra caramel sauce for an extra “wow” factor!
How to Serve Chocolate Caramel Swiss Roll
Garnishes
A little extra flair turns your Chocolate Caramel Swiss Roll into a true bakery showpiece. Consider a whimsical flurry of chopped caramel fudge, mini chocolate or caramel candies, and a generous sprinkle of crushed peanuts or toffee bits. For that added shine and sweetness, a final zigzag of caramel sauce never hurts! The key is to play with contrast—smooth ganache, crunchy bits, and pops of color all add to the fun.
Side Dishes
This elegant dessert truly stands on its own, but if you want to serve it with a little something special, think light and simple. A dollop of softly whipped cream, a scoop of good vanilla ice cream, or a small bowl of fresh berries all balance out the richness. Fresh coffee or an espresso on the side will make every bite of your Chocolate Caramel Swiss Roll extra memorable.
Creative Ways to Present
Let your imagination run wild! For a dinner party, slice thick spirals and plate each with a scatter of extra decor and a drizzle of caramel. If you’re feeling playful, slice the roll into mini “swiss roll bites” and skewer them with pretty picks. Or, for a holiday table, nestle the whole glazed roll on a platter with extra candies and toasted nuts for a striking centerpiece—don’t forget the sparkly cake server!
Make Ahead and Storage
Storing Leftovers
Your Chocolate Caramel Swiss Roll will stay fresh in the fridge for up to 3 days—just keep it tightly wrapped in plastic to prevent it from drying out. Before slicing and serving, let it sit out at room temperature for 10 to 15 minutes to soften the ganache and make cutting easier. If you’re lucky enough to have leftovers, a quick trip to the fridge means slices stay satisfyingly fudgy and delicious!
Freezing
You can absolutely freeze this Swiss roll! Wrap the whole roll (or individual slices) snugly in plastic wrap and place in a freezer bag or airtight container. It keeps well for up to 2 months. When you’re ready to enjoy, thaw the cake overnight in the fridge—this helps maintain the luscious texture of both the sponge and the filling.
Reheating
There’s no need to reheat the Chocolate Caramel Swiss Roll, as it’s best served chilled or at room temperature. If you want a softer slice or to melt the ganache a bit, leave your slice out for 20 minutes. If you must, give it a 5–10 second burst in the microwave, but be careful—the filling can turn liquid quickly!
FAQs
How do I prevent my Swiss roll from cracking when I roll it up?
The trick is to roll the sponge while it’s still warm and flexible, using a dusted kitchen towel. Don’t overbake—the cake should just spring back lightly when touched. Rolling while warm “teaches” the cake to curl without breaking, so be gentle and patient!
Can I use store-bought caramel sauce or should I make it homemade?
Both work beautifully! Store-bought caramel saves time and still delivers that gooey flavor, but if you crave an extra-rich, buttery touch, homemade caramel sauce is unbeatable. The Chocolate Caramel Swiss Roll will be a showstopper either way.
What’s the best way to slice the Swiss roll without making a mess?
Use a long, sharp, serrated knife, wiping it clean between slices. Chilling the roll thoroughly before cutting helps the layers set, so the spiral stays tidy and gorgeous. If you’re serving to guests, cut thicker slices to showcase that beautiful swirl!
Can I make the Chocolate Caramel Swiss Roll gluten free?
Definitely! Simply swap the all-purpose flour for a trusted 1:1 gluten-free blend. The rest of the ingredients should be naturally gluten free, but always double-check labels on chocolate spreads and caramels just in case.
How far in advance can I make this dessert?
Chocolate Caramel Swiss Roll is actually even better when made a day ahead—the flavors meld, and the texture sets up just right. Prepare and fully assemble it, keep it chilled, and then garnish with candies and sauce just before serving for maximum freshness.
Final Thoughts
This Chocolate Caramel Swiss Roll is a celebration rolled up in chocolate and caramel, and I truly hope you’ll give it a try in your own kitchen. It’s sure to win over anyone who gets a slice, and I promise—you’ll feel like a dessert superstar. Happy baking!