Ingredients:
For the Cake:
1/2 cup (65g) all-purpose flour
1/3 cup (65g) granulated sugar
1/4 cup (25g) unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
3 large eggs
1/4 cup (60ml) boiling water
1 tsp vanilla extract
For the Caramel Cream Filling:
1 cup (240ml) heavy cream
1/2 cup (120ml) caramel sauce (store-bought or homemade)
1/4 cup (50g) powdered sugar
1/2 tsp vanilla extract
For the Chocolate Ganache:
1 cup (170g) semi-sweet chocolate chips
1/2 cup (120ml) heavy cream
Instructions:
Prepare the Cake:
Preheat oven to 350°F (175°C). Line a 15×10-inch (38×25 cm) jelly roll pan with parchment paper and lightly grease.
In a medium bowl, sift together flour, granulated sugar, cocoa powder, baking powder, and salt.
In another bowl, beat eggs until thick and lemon-colored. Stir in vanilla extract.
Gradually add the dry ingredients to the egg mixture, mixing until just combined.
Stir in boiling water until the batter is smooth.
Pour the batter into the prepared pan and spread evenly.
Bake for 10-12 minutes, or until the cake springs back when touched.
Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Roll the cake up with the towel, starting from the short end. Let it cool completely while rolled.
Prepare the Caramel Cream Filling:
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