Chocolate Dulce de Leche Caramel Roll

🍫 Chocolate Dulce de Leche Caramel Roll

A rich chocolate cake roll filled with creamy dulce de leche, covered in smooth chocolate ganache, and finished with thick caramel, chocolate chips, and chopped nuts.

Ingredients

Chocolate Cake

5 large eggs
1 cup sugar
1/2 cup vegetable oil
1/2 cup warm milk
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
Pinch of salt

Filling

17 oz (about 2 cups) thick dulce de leche
1/2 cup heavy cream, optional for a softer filling

Chocolate Ganache

10 oz semi-sweet or milk chocolate, chopped
1 cup heavy cream

Caramel Sauce

1 cup sugar
1/2 cup heavy cream
1 tbsp butter

Topping

Chocolate chips
Chopped hazelnuts or peanuts

Directions

Bake the cake: Preheat oven to 350°F (180°C). Line a large 12 × 16-inch baking sheet with parchment paper. Beat eggs and sugar for about 5 minutes until pale and fluffy. Mix in oil and warm milk. Gently fold in flour, cocoa powder, baking powder, and salt.
Spread batter evenly in the pan and bake for 12–15 minutes, just until the cake springs back when touched.
Roll: While still warm, turn the cake onto a clean kitchen towel lightly dusted with cocoa powder or sugar. Peel away the parchment and carefully roll the cake up with the towel. Let cool completely.
Fill: Unroll the cooled cake and spread the dulce de leche evenly over the surface. Roll it back up tightly and place seam-side down.
Make the ganache: Heat the cream until steaming, then pour it over the chopped chocolate. Let sit for 2 minutes and stir until smooth. Cool slightly, then spread over the cake roll.
Make the caramel: Melt the sugar in a saucepan until golden. Carefully add the butter and cream, stirring until smooth and thick. Allow it to cool slightly.
Drizzle generous ribbons of caramel over the ganache. Finish with chocolate chips and chopped nuts.
Refrigerate for about 30 minutes before slicing for cleaner swirls.