Description
This Gooey Chocolate Caramel Turtle Cake Roll is a decadent dessert featuring a moist chocolate sponge cake rolled with luscious caramel sauce and crunchy pecans, all topped with a rich chocolate ganache and extra pecan halves for garnish. Perfect for chocolate and caramel lovers looking for an impressive yet easy-to-make cake roll.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
For the Filling:
- 1/2 cup caramel sauce
- 1/2 cup pecan halves, chopped
For the Ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
For Garnish:
- Extra pecan halves
Instructions
- Preheat and prepare the baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
- Combine dry ingredients: In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure they are well mixed and aerated.
- Beat eggs and sugar: In a large mixing bowl, beat the four large eggs and granulated sugar together until the mixture is light, fluffy, and pale in color, indicating enough air has been incorporated.
- Add oil and vanilla: Mix in the vegetable oil and vanilla extract into the egg mixture, blending thoroughly to combine moisture and flavor.
- Incorporate dry ingredients: Gradually add the sifted dry ingredients to the wet ingredients, mixing gently until just combined, being careful not to overmix to keep the batter light.
- Pour batter and bake: Pour the prepared batter onto the lined baking sheet and spread it evenly to form a thin layer.
- Bake the cake: Bake in the preheated oven for 12-15 minutes or until the cake is set and springs back when lightly touched.
- Roll the warm cake: While the cake is still warm, carefully roll it up in the parchment paper from one short end to the other to help shape it for rolling with filling later. Allow it to cool completely while rolled.
- Apply filling: Once cooled, unroll the cake carefully and spread the caramel sauce evenly over the surface. Sprinkle chopped pecans on top for crunch and flavor.
- Form the cake roll: Roll the cake back up gently without the parchment paper, placing it seam-side down on a serving plate to keep it intact.
- Prepare chocolate ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips and let sit for 2 minutes, then stir until smooth and glossy.
- Glaze the cake: Pour the warm chocolate ganache evenly over the rolled cake, allowing it to cascade down the sides for a rich finish.
- Garnish and set: Decorate the cake roll with extra pecan halves on top. Let the cake sit until the ganache sets, then slice and serve.
Notes
- Make sure to roll the cake while it’s warm to prevent cracking.
- Use parchment paper on the baking sheet to make rolling and unrolling easier.
- Allow the ganache to set slightly before slicing to achieve clean cuts.
- For a stronger caramel flavor, warm the caramel sauce slightly before spreading.
- Store leftovers covered in the refrigerator and consume within 3 days for freshness.
