Chocolate Caramel Turtle Cake Roll
Experience decadence in every bite with this Chocolate Caramel Turtle Cake Roll! A rich chocolate sponge cake is rolled with a luscious caramel cream filling, topped with a silky chocolate ganache, and adorned with crunchy pecans and caramel drizzle. It’s an indulgent treat that’s sure to impress!
Ingredients:
Chocolate Sponge Cake:
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp vegetable oil
• Powdered sugar (for dusting)
Caramel Cream Filling:
• 1 cup heavy cream
• 1/4 cup caramel sauce (store-bought or homemade)
• 1/2 tsp vanilla extract
Chocolate Ganache:
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
Toppings:
• 1/4 cup caramel sauce
• 1/2 cup chopped pecans
Directions:
1. Prepare the Chocolate Sponge Cake: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
2. Make the Cake Batter: In a large bowl, beat the eggs and sugar together until thick and pale (about 5 minutes). Add the vanilla extract and vegetable oil, mixing until smooth. Gently fold in the dry ingredients until fully incorporated.
3. Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched. Remove from the oven and immediately dust the surface with powdered sugar. Carefully roll the cake (starting from the short side) with the parchment paper still attached. Let it cool completely in this rolled position.
4. Prepare the Caramel Cream Filling: In a chilled mixing bowl, whip the heavy cream and vanilla extract until soft peaks form. Add the caramel sauce and continue whipping until stiff peaks form.
5. Assemble the Cake Roll: Once the cake has cooled, gently unroll it and remove the parchment paper. Spread the caramel cream filling evenly over the cake, leaving a small border around the edges. Carefully roll the cake back up (without the parchment) and place it seam-side down on a serving plate.
6. Make the Chocolate Ganache: Heat the heavy cream in a small saucepan until simmering. Pour it over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth. Allow the ganache to cool slightly before pouring it over the cake roll.
7. Garnish and Serve: Drizzle the top of the cake roll with caramel sauce and sprinkle chopped pecans over the top. Refrigerate for at least 30 minutes to set the ganache. Slice and enjoy this indulgent dessert!
Prep Time: 30 mins | Bake Time: 12 mins | Chill Time: 30 mins | Servings: 10 | Calories: 450 kcal per serving
