Ingredients

Chocolate Sponge Cake

• 4 large eggs, room temperature

• ¾ cup granulated sugar

• ½ cup all-purpose flour

• ¼ cup unsweetened cocoa powder

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

Caramel Filling

• ½ cup caramel sauce (store-bought or homemade)

• ½ cup heavy cream, whipped to soft peaks

Chocolate Ganache

• 150 g dark chocolate, finely chopped

• ½ cup heavy cream

For Rolling

• Powdered sugar, for dusting

• Clean kitchen towel or parchment paper

Instructions

1. Make the Chocolate Sponge

Preheat the oven to 180°C (350°F). Line a 25 × 38 cm (10 × 15 inch) baking pan with parchment paper.

In a large bowl, beat eggs and sugar until pale, thick, and tripled in volume.

Gently fold in vanilla extract.

Sift flour, cocoa powder, and salt together.

Carefully fold the dry ingredients into the egg mixture until just combined.

Pour batter into the prepared pan and spread evenly.

Bake for 10–12 minutes, until the cake springs back when lightly touched.

2. Roll the Cake

While the cake is still warm, dust the surface with powdered sugar.

Place a clean kitchen towel or parchment on top, then invert the cake.

Peel off the parchment paper from the bottom.

Starting from the short end, gently roll the cake with the towel inside.

Let cool completely in rolled form.

3. Prepare the Caramel Filling

Gently fold whipped cream into the caramel sauce until smooth and fluffy.

4. Fill and Re-Roll

Unroll the cooled cake carefully.

Spread the caramel cream evenly over the surface, leaving a small border.

Re-roll the cake tightly (without the towel) and place seam-side down.

5. Make the Ganache

Heat heavy cream until just beginning to simmer.

Pour over chopped dark chocolate and let sit for 2 minutes.

Stir until smooth and glossy.

6. Finish the Swiss Roll

Pour or spread the ganache over the rolled cake, allowing it to drip slightly down the sides.

Refrigerate for 30–45 minutes to set the ganache.

7. Serve

Slice with a sharp knife, wiping between cuts for clean slices.

Who This Dish Is Best For

• Chocolate and caramel lovers

• Dessert tables and celebrations

• Anyone who enjoys rich, elegant pastries

Energy-Saving Tips

• Bake the sponge quickly at high efficiency

• Prepare filling and ganache while the cake cools

• Chill only until set to save energy