Description
Indulge in a rich, decadent Chocolate Caramel Turtle Cake Roll filled with creamy caramel and crunchy pecans, then topped with a silky chocolate ganache.
Ingredients
For the Chocolate Sponge Cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 tablespoons milk
For the Caramel Filling:
- 1 ½ cups soft caramels (or caramel bits)
- ¼ cup heavy cream
- 1 tablespoon butter
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For Topping:
- ½ cup chopped toasted pecans
- Extra caramel drizzle (optional)
Instructions
- Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. - Make the Cake Batter:
In one bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, beat eggs and sugar until pale and fluffy. Mix in vanilla extract, oil, and milk. Slowly fold in the dry ingredients until just combined. - Bake the Cake:
Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake springs back when touched lightly. - Roll the Cake:
Turn the cake out onto a towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up (with the towel inside). Let cool completely. - Make the Caramel Filling:
In a small saucepan, melt caramels with cream and butter over low heat, stirring until smooth. Let it cool slightly. - Assemble the Cake Roll:
Unroll the cooled cake. Spread the caramel filling evenly and sprinkle chopped pecans. Roll it back up gently and place seam-side down on a platter. - Prepare the Ganache:
Heat cream until just simmering, then pour over chocolate chips. Stir until smooth and glossy. Pour the ganache over the cake roll. - Garnish and Chill:
Sprinkle remaining pecans on top and drizzle with caramel sauce. Chill for 30 minutes before slicing and serving.
Notes
- Roll the cake while it’s still warm to prevent cracking.
- Chill the cake before slicing for neat, even pieces.
- Use room-temperature ingredients for a smoother batter.
- Toast pecans before adding them for a richer flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes