Caramel Chocolate Log with Spiced Cream and White Chocolate Drizzle Recipe
Introduction
This caramel chocolate log is a delightful dessert combining rich cocoa sponge with a spiced cream filling and luscious dulce de leche swirls. It’s a perfect treat for special occasions or any time you want to impress with a beautiful, flavorful cake.
Ingredients
- Butter, for greasing
- 4 large eggs
- 125g golden caster sugar, plus extra for sprinkling
- 25g cocoa powder
- 50g oat flour (check the label to ensure it’s gluten-free)
- 100g dulce de leche (or Carnation caramel)
- Icing sugar, for dusting
- 50g white chocolate (check the label to ensure it’s gluten-free), melted
- 400ml double cream
- 2 tbsp light brown soft sugar
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom (the seeds from 3 pods, crushed – see tip)
Instructions
- Step 1: Lightly grease a 26 x 36cm baking tray with a substantial rim and line it with baking parchment. Heat the oven to 180°C (160°C fan) or gas mark 4.
- Step 2: To make the filling, combine the double cream, light brown sugar, ground ginger, cinnamon, and cardamom in a small saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar and prevent lumps. Pour into a small container, cover with cling film, and chill in the fridge for a few hours or until fully cold.
- Step 3: In a large bowl, whisk the eggs and 125g golden caster sugar using an electric whisk for 5–8 minutes until the mixture triples in volume and forms a ribbon when the beaters are lifted.
- Step 4: In a separate bowl, mix the cocoa powder, oat flour, and a pinch of salt. Sift the dry ingredients over the egg mixture in three additions, folding in gently each time to keep the batter light and airy.
- Step 5: Pour the batter into the prepared tray and gently level it out evenly. Bake for 12–14 minutes or until the cake springs back when lightly pressed. Remove from the oven and carefully slip the cake and parchment onto a wire rack to cool.
- Step 6: When the cake is at room temperature, turn it over confidently in one motion onto a piece of parchment sprinkled lightly with caster sugar. Peel off the lining parchment from the cake.
- Step 7: Whisk the chilled spiced cream filling until it holds soft peaks. Spread it evenly over the cake, leaving a 2cm clear border along the short edge.
- Step 8: Spoon the dulce de leche randomly over the cream filling and use a knife or spoon to gently swirl it together with the cream.
- Step 9: Carefully roll the cake using the parchment underneath to assist, making sure the uncovered sponge edge is at the end of the roll. It’s normal if the cake splits a little during rolling.
- Step 10: Dust the rolled cake lightly with icing sugar and transfer to a serving plate. Drizzle the melted white chocolate over the top to finish.
Tips & Variations
- If you have a spice or coffee grinder, use it to grind your cardamom seeds for the freshest flavor; otherwise, crush them finely with a pestle and mortar.
- Serve this cake the same day it is made to enjoy its soft texture, as it dries out quickly due to the low fat content.
- For a nutty twist, sprinkle some toasted chopped nuts over the cream before rolling.
Storage
Store the caramel chocolate log covered in the refrigerator for up to 1 day. Because the cake is light and contains cream, it’s best eaten fresh. Reheat is not recommended as the cream filling may separate and the sponge can become dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of oat flour?
Yes, you can substitute regular all-purpose flour if gluten is not a concern. However, oat flour gives the cake a lighter texture and a subtle nutty flavor.
What can I substitute for dulce de leche?
If dulce de leche is unavailable, you can use Carnation caramel or a good quality caramel sauce as an alternative for the filling swirl.
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Caramel Chocolate Log with Spiced Cream and White Chocolate Drizzle Recipe
- Total Time: 4 hours 39 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A decadent and light caramel chocolate log featuring a soft chocolate sponge rolled with a spiced cream filling and luscious dulce de leche swirls, finished with a drizzle of white chocolate. This gluten-free dessert balances rich sweetness with warm spices, perfect for special occasions or indulgent treats.
Ingredients
Scale
For the Cake
- Butter, for greasing
- 4 large eggs
- 125g golden caster sugar, plus extra for sprinkling
- 25g cocoa powder
- 50g oat flour (gluten-free)
- Pinch of salt
For the Filling
- 400ml double cream
- 2 tbsp light brown soft sugar
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom (seeds from 3 pods, crushed)
Additional
- 100g dulce de leche (or Carnation caramel)
- Icing sugar, for dusting
- 50g white chocolate (gluten-free), melted
Instructions
- Prepare tray and preheat oven: Lightly grease a 26 x 36cm baking tray with a substantial rim and line it with baking parchment. Preheat the oven to 180C (160C fan)/gas mark 4.
- Make the spiced cream filling: Combine the double cream, light brown sugar, ground ginger, ground cinnamon, and crushed cardamom seeds in a small saucepan. Bring to a gentle boil over medium heat, whisking continuously to dissolve the sugar and prevent lumps. Transfer the mixture into a small container, cover with cling film, and chill in the refrigerator for several hours until completely cold.
- Whisk eggs and sugar: In a large bowl, whisk the eggs and 125g golden caster sugar using an electric whisk for 5-8 minutes until the mixture triples in volume and forms a ribbon when the beaters are lifted.
- Incorporate dry ingredients: In a separate bowl, sift together the cocoa powder, oat flour, and a pinch of salt. Gradually sieve the dry ingredients over the egg mixture in three additions, folding carefully each time to keep the batter light and airy.
- Bake the sponge: Pour the batter into the prepared tray and level evenly. Bake for 12-14 minutes until the cake springs back gently when pressed. Remove from the oven and slide the cake with parchment onto a wire rack to cool completely.
- Turn and sugar the sponge: Once cooled to room temperature, confidently invert the cake onto a piece of parchment sprinkled lightly with caster sugar. Carefully peel off the lining parchment from the cake.
- Whip the chilled filling: Whisk the chilled spiced cream mixture until it holds soft peaks. Spread it evenly over the sponge, leaving a 2cm border at one short edge clear.
- Add dulce de leche and swirl: Dollop spoonfuls of dulce de leche randomly over the cream filling. Use a knife or spoon to gently swirl the caramel into the cream.
- Roll the cake: Using the parchment underneath to help, carefully roll the sponge from the edge without filling, ensuring the uncovered sponge edge finishes the roll. Expect minor splitting, which is normal.
- Finish the cake: Dust the rolled log with a thin layer of icing sugar and transfer it onto a serving plate. Drizzle the melted white chocolate over the top for an elegant finish.
- Serve: Due to its low fat content, serve the caramel chocolate log on the same day it is made to avoid dryness.
Notes
- Ensure oat flour and white chocolate are labeled gluten-free if you require a gluten-free dessert.
- Grinding the spices fresh enhances the flavor; use a spice grinder or pestle and mortar for best results.
- Do not pre-roll the cake before filling as it may crack due to its delicate texture.
- Chill the spiced cream filling thoroughly before whipping for optimal texture.
- Minor cracks in the rolled cake are expected and do not affect taste.
- Serving the cake the same day preserves moistness and texture.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: caramel chocolate log, gluten free chocolate cake, spiced cream filling, dulce de leche dessert, rolled sponge cake
