Gooey Chocolate Caramel Turtle Cake Roll
A delightful chocolate dessert featuring a soft sponge cake rolled with gooey caramel and crunchy pecans, perfect for impressing chocolate lovers.
Ingredients
For the cake
- 3 large large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/3 cup Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the filling and topping
- 1 cup caramel sauce Store-bought or homemade
- 1 cup pecans, toasted Toast for 5-7 minutes in the oven
- 1 teaspoon flaky sea salt Optional for topping
- 1/2 cup chocolate ganache For drizzling over the roll
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, beat together the eggs and sugar until thick.
- Sift together the flour, cocoa powder, baking powder, and salt; fold into the egg mixture gently.
- Add vanilla extract and mix until combined.
- Spread the batter evenly in the prepared pan and bake for 10-12 minutes until set.
Rolling the Cake
- While the cake is still warm, dust a clean kitchen towel with powdered sugar and flip the cake onto it.
- Peel off the parchment and roll the cake up in the towel from the short end.
- Let the cake cool completely while rolled.
Filling and Assembling
- Once cool, unroll the cake carefully and spread the caramel over it, leaving a half-inch border.
- Sprinkle most of the toasted pecans over the caramel.
- Re-roll the cake without the towel and place seam-side down.
Final Touches
- Chill the roll for about 30 minutes before cutting for clean slices.
- Drizzle with chocolate ganache and garnish with remaining pecans and sea salt if desired.
Notes
This cake roll is easier to make than it looks. Store leftovers in the refrigerator for up to 5 days. Can be frozen for up to a month.