Gooey Chocolate Caramel Turtle Cake Roll
Indulge in the rich, decadent flavors of a Gooey Chocolate Caramel Turtle Cake Roll. This delightful dessert features a soft chocolate cake rolled around a creamy caramel filling and topped with chocolate ganache and pecans. Perfect for special occasions or a sweet treat at home.
Equipment
- 1 15x10-inch jelly roll pan
- 1 parchment paper
- 1 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 saucepan
- 1 whisk
- 1 baking sheet
- 1 measuring cups and spoons
- 1 cooling rack
- 1 plastic wrap
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup caramel sauce store-bought or homemade
- ½ cup heavy cream for caramel filling
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream for ganache
- ½ cup chopped pecans or walnuts, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and line the jelly roll pan with parchment paper.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, whisk together eggs, milk, vegetable oil, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the caramel filling. In a small saucepan, heat caramel sauce and heavy cream over medium heat, stirring until smooth and combined. Set aside.
- Once the cake is done, remove it from the oven and let it cool in the pan for 5 minutes. Then, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from one edge, roll the cake tightly in the towel. Allow it to cool completely while rolled up.
- Once cooled, unroll the cake and spread the caramel filling evenly over the surface. Roll the cake back up (without the towel) and place it seam side down on a serving platter.
- For the ganache, heat heavy cream in a small saucepan until it just begins to simmer. Pour it over the chocolate chips in a bowl and let it sit for 2-3 minutes. Stir until smooth.
- Drizzle the ganache over the rolled cake and sprinkle with chopped pecans. Let it set for about 10 minutes before slicing.
Notes
You can substitute the pecans with walnuts or leave them out if you prefer a nut-free dessert.
Make sure to serve the cake roll chilled for the best texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.