Description
This Gooey Chocolate Caramel Turtle Cake Roll is a decadent dessert featuring a moist chocolate sponge cake rolled with rich caramel sauce and crunchy pecans, then topped with a luscious chocolate ganache and more pecans for a delightful turtle-inspired treat.
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: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it to prevent the cake from sticking.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt, then set aside to ensure even distribution and a light cake texture.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar until the mixture becomes light, fluffy, and pale, which incorporates air for a tender sponge.
- Add Oil and Vanilla: Mix the vegetable oil and vanilla extract into the egg and sugar mixture to add moisture and flavor.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Spread Batter and Bake: Pour the batter onto the prepared baking sheet and spread evenly to ensure uniform baking. Bake for 12-15 minutes or until the cake is set and springs back when lightly touched.
- Roll the Cake Warm: While still warm, carefully roll the cake up in the parchment paper to shape and cool it, preventing cracks during final rolling.
- Fill the Cake: Once cooled, unroll the cake and spread the caramel sauce evenly over the surface. Sprinkle chopped pecan halves over the caramel to add crunch and flavor.
- Re-roll Cake: Roll the cake back up gently, this time without the parchment paper, placing it seam-side down to keep it intact.
- Prepare 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 the ganache is smooth and glossy.
- Glaze the Cake: Pour the chocolate ganache over the cake roll evenly and garnish with extra pecan halves to enhance the turtle theme and texture.
- Chill and Serve: Allow the ganache to set before slicing the cake into servings to ensure clean, neat slices.
Notes
- Be sure to roll the cake while still warm to prevent cracks.
- Use parchment paper both for baking and rolling to keep the cake from sticking.
- Allow the ganache to cool slightly before pouring to achieve the best glaze consistency.
- Store any leftovers covered in the refrigerator for up to 3 days.
- For a nut-free version, omit pecans and substitute with a nut-free caramel sauce.
