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Chocolate Caramel Turtle Cake Roll Recipe

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A luscious Gooey Chocolate Caramel Turtle Cake Roll featuring a moist cocoa sponge rolled with a creamy caramel whipped filling, topped with a smooth chocolate ganache, crunchy pecans, and drizzled caramel sauce for the perfect balance of sweet and nutty flavors.

Ingredients

Cake:

  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Filling:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup caramel sauce

Topping:

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 1/3 cup chopped pecans
  • Additional caramel sauce for drizzling

Instructions

  1. Preheat the 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.
  2. Prepare the dry ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even mixing and a light texture.
  3. Beat eggs and sugar: In a separate large mixing bowl, beat the eggs and granulated sugar using a mixer until the mixture becomes thick and pale, which will help create a light sponge. Stir in the vanilla extract for flavor.
  4. Combine wet and dry ingredients: Gently fold the sifted dry ingredients into the egg mixture, being careful not to deflate the batter. Pour the combined batter evenly into the prepared jelly roll pan and spread it out smoothly. Bake for approximately 12 minutes until the cake springs back lightly when touched.
  5. Roll the cake: When the cake is done baking, carefully invert it onto a clean kitchen towel sprinkled with powdered sugar. Peel off the parchment paper. While the cake is still warm, roll it up gently with the towel inside to form the roll shape. Allow it to cool completely rolled up.
  6. Make the filling: Whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Unroll the cooled cake and spread the caramel sauce evenly over the surface, then spread the whipped cream mixture on top. Re-roll the cake without the towel, sealing the filling inside.
  7. Prepare the topping: In a small saucepan or microwave-safe bowl, heat the semi-sweet chocolate chips and heavy cream together until melted and smooth to create a ganache. Pour this ganache evenly over the rolled cake. Sprinkle the chopped pecans on top and drizzle additional caramel sauce over everything for extra gooeyness.
  8. Chill before slicing: Refrigerate the cake roll for at least one hour to set the ganache and filling. Once chilled, slice carefully into portions and serve.

Notes

  • For best results, make sure to roll the cake while it is still warm to avoid cracking.
  • You can use store-bought caramel sauce or homemade for a more personalized flavor.
  • To make cutting easier, chill the cake well before slicing.
  • Use a serrated knife for cleaner slices without squashing the roll.

Find it online: https://mealsbykate.com/chocolate-caramel-turtle-cake-roll-recipe/