Caramel Chocolate Log Recipe

Introduction

This caramel chocolate log is a delightful dessert combining rich cocoa sponge with a luscious spiced cream and dulce de leche swirl. Perfect for special occasions, its creamy filling and delicate spices create a winning combination that’s sure to impress.

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)

Instructions

1. Step 1: Lightly grease a 26 x 36cm baking tray with a substantial rim and line it with baking parchment. Preheat your oven to 180°C (160°C fan) or gas mark 4.
2. Step 2: In a small saucepan, combine the double cream, light brown sugar, ground ginger, cinnamon, and cardamom. Bring to a boil over medium heat, whisking constantly to dissolve the sugar and prevent lumps. Pour the mixture into a small container, cover with cling film, and chill in the fridge for a few hours until fully cold.
3. Step 3: In a large bowl, whisk the eggs and 125g golden caster sugar using an electric whisk for 5–8 minutes, or until the mixture has tripled in volume and forms a ribbon when the whisk is lifted.
4. Step 4: In a separate bowl, sift together the cocoa powder, oat flour, and a pinch of salt. Gradually add the dry ingredients to the egg mixture in three additions, folding gently each time to keep the batter light and airy.
5. Step 5: Pour the batter into the prepared tray and level it out evenly. Bake for 12–14 minutes, or until the cake springs back when lightly pressed.
6. Step 6: Remove the cake from the oven and carefully transfer it with the parchment onto a wire rack to cool. Once at room temperature, turn the cake out onto a piece of parchment sprinkled lightly with caster sugar, then peel off the lining parchment.
7. Step 7: Whisk the chilled spiced cream filling until it holds soft peaks. Spread the cream evenly over the cake, leaving a 2cm border along one short edge clear.
8. Step 8: Spoon the dulce de leche in random dollops over the cream and gently swirl together using a knife or spoon.
9. Step 9: Carefully roll the cake up using the parchment to guide it, making sure the uncovered edge is at the end. Some splitting is normal, so don’t worry if it cracks slightly.
10. Step 10: Dust the rolled cake lightly with icing sugar and transfer it onto a serving plate. Drizzle the melted white chocolate over the top before serving.

Tips & Variations

• If you don’t have a spice grinder, use a pestle and mortar to crush the cardamom seeds finely for a fresher flavor.
• For a dairy-free option, try substituting the double cream with coconut cream and use a vegan dulce de leche alternative.
• Make sure to spread the cream evenly but don’t overfill to avoid spilling during rolling.

Storage

This cake is best served on the day it is made, as the low fat content means it dries out quickly. If you need to store it, keep it covered in the fridge for up to 1 day. Reheat gently at room temperature before serving, but avoid microwaving as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sponge in advance?

Yes, you can bake the sponge a day ahead and store it wrapped in parchment and foil at room temperature. Add the cream filling and roll on the day of serving for best texture.

What if I don’t have oat flour?

You can replace oat flour with another gluten-free flour blend, but check the ingredient labels carefully to maintain gluten-free status.

Caramel Chocolate Log Recipe

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★★★★★

5 from 697 reviews

• Author: Sophie
• Total Time: 3 hours 34 minutes
• Yield: 8–10 servings 1x
• Diet: Gluten Free

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Description

This Caramel Chocolate Log is a decadent dessert combining a light, airy cocoa sponge with a rich spiced cream filling and luscious dulce de leche swirls. Finished with a drizzle of melted white chocolate and a dusting of icing sugar, it’s a perfect treat for special occasions or indulgent afternoon tea. The recipe uses gluten-free oat flour and aromatic warming spices like ginger, cinnamon, and cardamom to enhance the creamy filling, creating a balanced and irresistible flavor profile.

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Ingredients

Scale 1x2x3x

For the Cake

• 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)

For the Filling

• 100g dulce de leche (or Carnation caramel)
• 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)

To Finish

• Icing sugar, for dusting
• 50g white chocolate (check the label to ensure it’s gluten-free), melted

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Instructions

1. Prepare the tray and oven: Lightly grease a 26 x 36cm baking tray with a substantial rim and line it with baking parchment. Preheat your oven to 180°C (160°C fan)/gas mark 4.
2. Make the spiced cream filling: Combine the double cream, light brown sugar, ground ginger, cinnamon, and crushed cardamom seeds in a small saucepan. Bring to a boil over medium heat, whisking continuously to dissolve the sugar and avoid lumps. Transfer the mixture to a small container, cover with cling film, and refrigerate for several hours until completely chilled.
3. Whisk the eggs and sugar: In a large bowl, beat the eggs and 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.
4. Combine 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 and carefully fold in to keep the batter light and airy.
5. Bake the sponge: Pour the batter into the prepared tray and level it evenly. Bake for 12-14 minutes until the cake springs back when lightly pressed. Remove from the oven and transfer the cake with parchment to a wire rack to cool.
6. Prepare the cake for rolling: Once cooled to room temperature, turn the cake out onto a piece of parchment sprinkled lightly with caster sugar and peel away the lining parchment from the bottom.
7. Whisk the chilled spiced cream: Whip the chilled spiced cream filling until it forms soft peaks. Spread it evenly over the cake, leaving a 2cm gap along one short edge. Spoon dollops of dulce de leche randomly on top and swirl gently with a knife or spoon.
8. Roll the cake: Using the parchment to help, carefully roll the cake from the edge with filling toward the empty edge to form a log. It’s normal if it cracks slightly.
9. Finish the dessert: Dust the rolled cake lightly with icing sugar and transfer to a serving plate. Drizzle the melted white chocolate over the top for an elegant finish. Serve on the day for best texture and flavor.

Notes

• Use gluten-free oat flour to keep the cake gluten-free.
• Grinding spices freshly with a spice grinder or mortar and pestle enhances the flavor.
• The cake isn’t pre-rolled before baking to prevent cracking during assembly.
• Serve the cake on the day it’s made for optimal freshness as it has low fat and can dry out quickly.
• If dulce de leche is unavailable, Carnation caramel is a suitable alternative.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: Caramel chocolate log, gluten-free cake, spiced cream filling, dulce de leche dessert, white chocolate drizzle, British dessert