Description
This Gooey Chocolate Caramel Turtle Cake Roll is a decadent and irresistible dessert combining a tender cocoa sponge cake rolled with luscious caramel sauce, fluffy whipped cream, toasted pecans, and melty chocolate chips. Perfect for holiday celebrations or special occasions, this American-style cake roll offers rich layers of flavor and a beautiful presentation that will impress your guests.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
Filling and Topping
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup caramel sauce (plus more for drizzling)
- 1/2 cup chopped toasted pecans
- 1/2 cup mini chocolate chips or chocolate ganache
- Powdered sugar for dusting
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure they are well combined and aerated.
- Beat Eggs and Sugar: In a separate large bowl, use a mixer to beat the four large eggs with 3/4 cup granulated sugar on high speed for 4–5 minutes until the mixture is thick, pale, and fluffy, which incorporates air for a light sponge.
- Add Vanilla and Milk: Stir in 1 teaspoon vanilla extract and 1/4 cup whole milk into the egg mixture. Mix just until combined, being careful not to deflate the batter.
- Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet ingredients using a spatula, folding carefully until no streaks remain, taking care to keep the batter light and airy.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10–12 minutes or until the cake springs back when lightly touched, indicating doneness.
- Roll the Cake: Immediately upon removing from the oven, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake up in the towel to shape it and prevent cracking. Let it cool completely while rolled.
- Prepare Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and sweet filling.
- Assemble the Roll: Unroll the cooled cake gently. Spread a thin, even layer of caramel sauce over the surface. Spread the whipped cream on top of the caramel, then sprinkle with chopped toasted pecans and mini chocolate chips or drizzled ganache.
- Re-roll and Chill: Carefully roll the cake back up without the towel, placing it seam-side down on a serving platter. Refrigerate the roll for at least 1 hour to set the filling and firm up the shape.
- Serve: Before serving, drizzle additional caramel sauce over the roll, sprinkle with more chopped pecans and chocolate chips if desired, and dust lightly with powdered sugar for an elegant finish.
Notes
- For easier slicing, chill the cake thoroughly before cutting to prevent the filling from squishing out.
- Use chocolate ganache instead of mini chocolate chips for a richer, more decadent chocolate flavor.
- Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.
