Description
Gooey Chocolate Caramel Turtle Cake Roll is a decadent dessert combining a soft cocoa sponge cake rolled with rich caramel sauce, whipped cream, and crunchy pecans. It’s topped with a luscious chocolate ganache, drizzled caramel, and more pecans for the perfect blend of chocolate, caramel, and nutty flavors in every bite.
Ingredients
Scale
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
For the Topping:
- 1/2 cup chocolate chips
- 2 tablespoons heavy cream
- 1/4 cup caramel sauce
- 1/4 cup chopped pecans
Instructions
- Prepare the Pan and Oven. Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake doesn’t stick.
- Mix Dry Ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
- Beat Eggs and Sugar. In a large bowl, beat the eggs with an electric mixer on high speed for 4 to 5 minutes until thick, pale, and fluffy. Then add the granulated sugar and vanilla extract, and continue beating for another 1 to 2 minutes until fully incorporated.
- Combine Wet and Dry Ingredients. Gently fold the dry ingredients into the egg mixture using a spatula until no streaks remain, taking care to maintain the batter’s light texture.
- Bake the Cake. Pour the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean.
- Roll the Cake While Warm. Immediately after baking, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at the short end, roll the cake tightly with the towel to prevent cracks. Allow it to cool completely in this rolled shape.
- Prepare the Whipped Cream Filling. While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Fill and Re-roll the Cake. Once cool, gently unroll the cake. Spread the caramel sauce evenly over the surface, then spread the whipped cream on top, and sprinkle with chopped pecans. Carefully roll the cake again, this time without the towel, sealing the filling inside. Place the roll seam-side down on a serving platter.
- Make the Topping. Melt the chocolate chips with heavy cream together until smooth and glossy. Drizzle this chocolate ganache over the top of the rolled cake, then drizzle with additional caramel sauce and sprinkle with chopped pecans for garnish.
- Chill and Serve. Refrigerate the cake roll for at least 30 minutes to allow the filling to set. Slice into 8 to 10 pieces and serve chilled for the best taste and texture.
Notes
- You can use homemade or store-bought caramel sauce based on your preference and convenience.
- To prevent the cake from cracking when rolling, make sure not to overbake and roll it while it is still warm.
- Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.
