Gooey Chocolate Caramel Turtle Cake Roll
A delightful dessert with rich chocolate sponge, gooey caramel, and crunchy nuts that's perfect for any occasion.
Servings: 12 slices
Calories: 250kcal
Ingredients
Cake Ingredients
- 3/4 cup all-purpose flour The backbone of our cake, giving structure and a tender crumb.
- 1/4 cup cocoa powder This rich ingredient provides deep chocolate flavor and a luxurious color.
- 1 teaspoon baking powder Aiding in the cake’s rise, yielding a light and airy texture.
- 1/4 teaspoon salt Balances the sweetness and enhances the overall flavor profile.
- 4 large eggs Adding moisture and richness to our cake batter.
- 3/4 cup granulated sugar Sweetens the cake perfectly, creating a delightful bite.
- 1 teaspoon vanilla extract Infuses warmth and a hint of aromatic flavor.
- 1/4 cup powdered sugar For dusting to prevent sticking and adds a delicate sweetness.
Filling and Topping
- 1 cup caramel sauce The gooey center that makes each slice a heavenly experience.
- 1 cup chopped pecans or walnuts Offering crunch and nutty notes that complement the chocolate.
- 1 cup semi-sweet chocolate chips Melting into a smooth ganache for an indulgent topping.
- 1/2 cup heavy cream The key to a luscious ganache that sets beautifully.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease and line a 10x15-inch jelly roll pan with parchment paper.
- In a small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and granulated sugar until thick and pale yellow for about 5 minutes. Add in the vanilla extract and mix until fully combined.
- Gradually fold the flour mixture into the egg mixture a little at a time, ensuring everything is just combined without overmixing.
- Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes, or until the top springs back when lightly touched.
Rolling and Filling
- Lay a clean kitchen towel flat on your counter and dust it evenly with powdered sugar.
- When the cake is done, quickly invert it onto the prepared towel and carefully peel off the parchment paper while it’s warm.
- Starting from the short end, roll the cake up along with the towel, forming a tight roll. Place it seam-side down on a wire rack to cool completely.
- Once the cake is cool, carefully unroll it and remove the towel.
- Spread caramel sauce evenly over the cake, leaving about a 1-inch border around the edges. Sprinkle the chopped nuts over the caramel.
- Carefully re-roll the cake without the towel, starting from the same short end.
Ganache and Serving
- In a small saucepan, heat heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips. Let it sit for 1-2 minutes before stirring until smooth.
- Drizzle the ganache over the rolled cake.
- Refrigerate the cake for at least 1 hour to set the ganache.
- Before serving, drizzle with additional caramel sauce and sprinkle more chopped nuts.
Notes
Ensure your eggs are at room temperature for easier mixing. If the cake cracks while rolling, just roll it tightly, and the ganache will cover any imperfections.