Description
This Gooey Chocolate Caramel Turtle Cake Roll is a delectable dessert combining rich cocoa cake, luscious caramel, crunchy pecans, and a silky chocolate ganache. Perfect for special occasions or any time you crave a luscious, indulgent 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 Pan: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to combine and aerate the dry mixture.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy, ensuring a tender cake texture.
- Add Oil and Vanilla: Mix vegetable oil and vanilla extract into the beaten egg mixture thoroughly for a moist and flavorful cake batter.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet ingredients, mixing gently just until combined to avoid overworking the batter.
- Spread Batter: Pour the batter onto the prepared baking sheet and spread it evenly to ensure uniform baking.
- Bake the Cake: Bake for 12-15 minutes or until the cake is set but still pliable for rolling.
- Roll Cake Warm: While the cake is still warm, carefully roll it up in the parchment paper. This helps the cake retain shape and prevents cracking as it cools completely.
- Unroll and Fill: Once cooled, gently unroll the cake. Spread caramel sauce evenly over the surface and sprinkle chopped pecans on top.
- Roll Again: Roll the cake back up without the parchment paper, placing it seam-side down to secure the roll.
- Prepare Ganache: Heat the heavy cream in a small saucepan 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 smooth and glossy.
- Decorate the Cake: Pour the chocolate ganache over the cake roll evenly and garnish with extra pecan halves for added crunch and presentation.
- Set and Serve: Allow the cake to set so the ganache firms slightly before slicing into 8 generous servings and serving.
Notes
- Ensure the cake is rolled while warm to prevent cracking.
- Use high-quality chocolate chips for a richer ganache.
- Caramel sauce can be store-bought or homemade.
- Store leftovers in the refrigerator for up to 3 days, covered.
- Allow ganache to set fully for cleaner slices.
