Chocolate Roll with Walnuts & Dulce de Leche Buttercream

Chocolate Roll with Walnuts & Dulce de Leche Buttercream – You’re going to love how rich and chocolaty this roll is! by LettheBakingBeginBlog.com | @Letthebakingbgn

Chocolate Roll with Walnuts & Dulce de Leche Buttercream – You’re going to love how rich and chocolaty this roll is!

Chocolate Roll with Walnuts & Dulce de Leche Buttercream – You’re going to love how rich and chocolaty this roll is! by LettheBakingBeginBlog.com | @Letthebakingbgn

If you’re looking for something to satisfy your chocolate cravings, look no further! This cake is a combination of a rich chocolate cake, finely ground walnuts in caramel sauce as well as a good dose of dulce de leche butter cream. It is relatively fast (definitely faster than making this into a layer cake) and pretty grand on presentation if I may say so myself.

It’s one of those cakes that completely changes textures when eaten at room temperature versus cold out of from the fridge. At room temperature the cake becomes soft, moist with the buttercream being very  fluffy. If you serve it cold the cake texture becomes harder and its much easier to slice the cake without messing up the presentation. It all comes down to your own preference really.

I hope you give this cake a try!

Chocolate Roll with Walnuts & Caramel

For the Roll
3 eggs
1.5 cups sugar
1.5 cups sour cream
1 1/4 cups all purpose flour
1.5 tsp baking soda  + 1 Tbsp vinegar
1/4 cup cocoa powder, sifted

Walnut Filling:
3/4 cup ground or finely chopped walnuts
1/3 cup sugar
2 Tbsp water
1 Tbsp butter

Caramel Frosting:
2 sticks (225 grams) butter, unsalted, room temperature
1 cans dulce de leche

Chantilly Cream:
1 cup heavy cream (at least 33% fat content)
1/3 cup sugar
1 tsp vanilla extract

Chocolate Ganache:
75 mls heavy cream
1/3 cup semi-sweet chocolate chips or chopped dark chocolate
2 tbsp corn syrup

Also:
Parchment PaperJelly Roll Baking Sheet (18 in x12 in)

Ateco 844 Closed Star Tip #4Pastry BagMethod:
Preheat oven to 350F with the baking rack in the middle. Line a jelly roll pan (18 inches x12 inches) with parchment paper. Set aside
Whith a stand mixer or a whisk whip together eggs & sugar until pale and fluffy, about 3-4 minutes. Add the sour cream and whip together for of couple seconds until incorporated. Add the flour, whisk to incorporate, then add the mixture of vinegar & the baking soda and whisk again. Sift in the cocoa powder and whisk one more time to create a smooth and lump free batter. Stop whisking as soon as the batter is smooth and lump free.

Chocolate Roll with Walnuts & Dulce de Leche Buttercream – You’re going to love how rich and chocolaty this roll is! by LettheBakingBeginBlog.com | @Letthebakingbgn

Pour the batter onto a parchment lined baking sheet and smooth it out with a spatula. Bake for about 15 minutes or until a toothpick inserted in the middle comes out clean. Do not overbake or the cake will be dry and will be more prone to cracking as you roll it.

Chocolate Roll with Walnuts & Dulce de Leche Buttercream – You’re going to love how rich and chocolaty this roll is! by LettheBakingBeginBlog.com | @Letthebakingbgn

Once baked, remove from the oven and run a knife along the inside edge of the cake pan. Sift some powdered sugar all over the top of the hot cake. Cover with a clean kitchen towel or a paper towel and roll the cake roll together with the parchment paper still attached to it into a tight roll. Allow to cool on a cooling rack completely.

Chocolate Roll with Walnuts & Dulce de Leche Buttercream – You’re going to love how rich and chocolaty this roll is! by LettheBakingBeginBlog.com | @LetthebakingbgnMeanwhile work on the caramel frosting:
Whisk 2 sticks of room temperature butter on high until white in color and fluffy, scraping down the sides of the bowl 2-3 times, about 4-5 minutes. Add dulce de leche in 2-3 additions whipping in between each addition to fully incorporate the dulce de leche. Once the last addition of dulce de leche has been made, only whip until it is incorporated. Overwhipping at this point will make the frosting run. Scrape down the sides to make sure there’s no stray lumps of butter. If you have added the dulce de leche and the frosting became too runny, refrigerate until firmer.

Chocolate Walnut Roll - LetTheBakingBeginBlog.com-13Also make the walnut filling:
Combine the sugar and water and let the sugar melt. Add butter and stir until fully dissolved and incorporated. Allow the mixture to boil on medium heat until the caramel starts to change color, about 2-3 minutes. Add the walnuts, cook for another minute or two and remove from the heat. Allow the mixture to cool completely.

How to assemble the cake roll:
Once the roll is completely cool, carefully unroll it and spread the frosting around into an even layer. Top with walnuts and spread them around to evenly coat. Now starting with narrow edge of the roll, unpeel the parchment paper off the cake as you roll it into a tight roll. Don’t worry if the cake roll cracks, it will be covered by cream later so the crack will not be visible. Use the same paper that was just peeled off to cover the roll and place in the freezer while you work on your whip cream and the ganache for decoration.

Chocolate Roll with Walnuts & Dulce de Leche Buttercream – You’re going to love how rich and chocolaty this roll is! by LettheBakingBeginBlog.com | @LetthebakingbgnMake the Chantilly Cream:
Combine the heavy whip cream, sugar and vanilla and whisk on high until fluffy and hold shape, about 3-4 minutes.

Make the chocolate ganache following the instructions here.

Chocolate Roll with Walnuts & Dulce de Leche Buttercream – You’re going to love how rich and chocolaty this roll is! by LettheBakingBeginBlog.com | @LetthebakingbgnTo decorate:
Cover the sides of the serving platter with foil making sure that some of it will be about 1/2 inch under the roll. Transfer the roll to the platter. Cover the cake with a thin layer of cream. Remove the two pieces of foil that were along the long sides of the roll. Pour over and spread the ganache along the top of the roll, letting the chocolate drizzle down. Using a sharp serrated knife, carefully cut off the two ends of the roll exposing the beautiful design of the roll inside.

Chocolate Roll with Walnuts & Dulce de Leche Buttercream – You’re going to love how rich and chocolaty this roll is! by LettheBakingBeginBlog.com | @Letthebakingbgn

Using an Ateco 844 closed star tip 3/8” (or any star design tip) pipe out the design on top of the cake like shown on the picture. Description of piping: starting from one edge of the cake roll pipe out one shell in the middle by pushing the cream out and as you pull away release the pressure. Then using the same technique pipe out two shells on each side of the first shell. Continue all along the top of the cake.

Chocolate Roll with Walnuts & Dulce de Leche Buttercream – You’re going to love how rich and chocolaty this roll is! by LettheBakingBeginBlog.com | @Letthebakingbgn

Refrigerate roll until ready to eat. Depending on preference could be served at room temperature or cold from the fridge.

Chocolate Roll with Walnuts & Dulce de Leche Buttercream

Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: Russian
Serves: 10 one inch slices

Ingredients

For the Roll

  • 3 eggs
  • 1.5 cups sugar
  • 1.5 cups sour cream
  • 1¼ cups all purpose flour
  • 1.5 tsp baking soda + 1 Tbsp vinegar
  • ¼ cup cocoa powder, sifted

Walnut Filling:

  • ¾ cup ground or finely chopped walnuts
  • ⅓ cup sugar
  • 2 Tbsp water
  • 1 Tbsp butter

Caramel Frosting:

  • 2 sticks (225 grams) butter, unsalted, room temperature
  • 1 cans dulce de leche

Chantilly Cream:

  • 1 cup heavy cream (at least 33% fat content)
  • ⅓ cup sugar
  • 1 tsp vanilla extract

Chocolate Ganache:

  • 75 mls heavy cream
  • ⅓ cup semi-sweet chocolate chips or chopped dark chocolate
  • 2 tbsp corn syrup

Also:

  • Parchment Paper
  • Jelly Roll Baking Sheet (18 in x12 in)
  • Ateco 844 Closed Star Tip #4
  • Pastry Bag

Instructions

Make the Roll:

  1. Preheat oven to 350F with the baking rack in the middle. Line a jelly roll pan (18 inches x12 inches) with parchment paper. Set aside
  2. Whith a stand mixer or a whisk whip together eggs & sugar until pale and fluffy, about 3-4 minutes. Add the sour cream and whip together for of couple seconds until incorporated. Add the flour, whisk to incorporate, then add the mixture of vinegar & the baking soda and whisk again. Sift in the cocoa powder and whisk one more time to create a smooth and lump free batter. Stop whisking as soon as the batter is smooth and lump free.
  3. Pour the batter onto a parchment lined baking sheet and smooth it out with a spatula. Bake for about 15 minutes or until a toothpick inserted in the middle comes out clean. Do not overbake or the cake will be dry and will be more prone to cracking as you roll it.
  4. Once baked, remove from the oven and run a knife along the inside edge of the cake pan. Sift some powdered sugar all over the top of the hot cake. Cover with a clean kitchen towel or a paper towel and roll the cake roll together with the parchment paper still attached to it into a tight roll. Allow to cool on a cooling rack completely.

Meanwhile work on the caramel frosting:

  1. Whisk 2 sticks of room temperature butter on high until white in color and fluffy, scraping down the sides of the bowl 2-3 times, about 4-5 minutes. Add dulce de leche in 2-3 additions whipping in between each addition to fully incorporate the dulce de leche. Once the last addition of dulce de leche has been made, only whip until it is incorporated. Overwhipping at this point will make the frosting run. Scrape down the sides to make sure there’s no stray lumps of butter. If you have added the dulce de leche and the frosting became too runny, refrigerate until firmer.

Also make the walnut filling:

  1. Combine the sugar and water and let the sugar melt. Add butter and stir until fully dissolved and incorporated. Allow the mixture to boil on medium heat until the caramel starts to change color, about 2-3 minutes. Add the walnuts, cook for another minute or two and remove from the heat. Allow the mixture to cool completely.

How to assemble the cake roll:

  1. Once the roll is completely cool, carefully unroll it and spread the frosting around into an even layer. Top with a layer of walnut filling and spread it around to an even layer. Now starting with narrow edge of the roll, unpeel the parchment paper off the cake as you roll it into a tight roll. Don’t worry if the cake roll cracks, it will be covered by cream later so the crack will not be visible. Use the same paper that was just peeled off to cover the roll and place in the freezer while you work on your whip cream and the ganache for decoration.

Make the Chantilly Cream:

  1. Combine the heavy whip cream, sugar and vanilla and whisk on high until fluffy and hold shape, about 3-4 minutes.
  2. Make the chocolate ganache following the link in the post. .

To decorate:

  1. Cover the sides of the serving platter with foil making sure that some of it will be about ½ inch under the roll. Transfer the roll to the platter. Cover the cake with a thin layer of cream. Remove the two pieces of foil that were along the long sides of the roll. Pour over and spread the ganache along the top of the roll, letting the chocolate drizzle down. Using a sharp serrated knife, carefully cut off the two ends of the roll exposing the beautiful design of the roll inside.
  2. Using an Ateco 844 closed star tip ⅜” (or any star design tip) pipe out the design on top of the cake like shown on the picture. Description of piping: starting from one edge of the cake roll pipe out one shell in the middle by pushing the cream out and as you pull away release the pressure. Then using the same technique pipe out two shells on each side of the first shell. Continue all along the top of the cake.
  3. Refrigerate roll until ready to eat. Depending on preference could be served at room temperature or cold from the fridge.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Bon Appetite!

Chocolate Roll with Walnuts & Dulce de Leche Buttercream – You’re going to love how rich and chocolaty this roll is! by LettheBakingBeginBlog.com | @LetthebakingbgnHappy Pinning!

Thank you for following me on Instagram, Facebook & Pinterest!

If you make anything with my recipes make sure to hashtag your photos on Instagram with #letthebakingbeginblog so that I can see your creations as well!

Join 3,000 other food lovers enjoying weekly recipes.

Comments

Leave a comment

Rate this recipe:  

  • Lucy

    Oh wow girl this is lovely!!!
    I want some right now!
    Thank you for the great recipie,
    With pictures

    · Reply
  • Tanya

    Marina, This looks stunning and incredible!!!! From the list of ingredients, I can tell that this one is going to taste really, really delicious !!! It’s going to be on my to do list. Thank you for your hard work and amazing pictures!

    · Reply
  • olga

    Looks delish. How much sour cream do you add to batter?

    · Reply
  • Robyn

    The Chocolate Roll with Walnuts recipe is missing ingredients. No sour cream jin cake ingredients, and 2 TBL of what in ganache ingredients.

    · Reply
    • Thanks Robyn! Good eye! I updated the recipe so it should be all good. It for some reason when I saved it reversed to the older version of the edited recipe and that’s why it was missing ingredients. But now it’s all there 🙂

      · Reply
  • Tanya Ivanina

    How much sour cream do I use? Not listed in the ingredients. In the middle of making it now. Looks yummy. Thanks!

    · Reply
  • Tanya Ivanina

    Thanks for updating the recipe so quickly. The Chocolate Roll turned out Very yummy!

    · Reply
  • Luba

    Delicious! Will be making it again:-)

    · Reply
  • Tanya

    This is my favorite rulet/cake!! All my favorites in one roll..thanks so much for this amazing recipe!

    · Reply
  • OKSANA

    I’m not sure why I’m confused but where does caramel walnut sauce go?? In the recipe, it just says sprnkle walnuts…please clarify as I am making it now! Thank you !

    · Reply
  • Vita

    Hi, I want to try this cake today, but am all out of walnuts… do you think it would still be alright if I skipped the walnut filling part?

    · Reply
  • Andreia La Torre

    I never try a chocolate roll like that before!
    I just made it looks like sponge cake and it’s the best I can say!
    Love it so much.
    I want to say thank you so much for sharing a such good recepit.
    I love your blog! Such a beautiful family
    Blessings

    · Reply

As seen in