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.
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 (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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
