Gooey Chocolate Caramel Turtle Cake Roll
A delightful dessert featuring a chocolatey cake rolled around a luscious caramel filling topped with crunchy pecans, perfect for any occasion.
Servings: 12 pieces
Calories: 290kcal
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour Provides structure for the cake.
- 1/4 cup cocoa powder Imparts chocolate flavor.
- 1 teaspoon baking powder Leavening agent for rising.
- 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
- 4 large eggs Adds moisture and richness.
- 3/4 cup granulated sugar Adds sweetness.
- 1 teaspoon vanilla extract Contributes aromatic flavor.
For Rolling
- 1/4 cup powdered sugar Prevents sticking during rolling.
Filling
- 1 cup caramel sauce Star ingredient of the roll.
- 1 cup chopped pecans, toasted Adds crunchy texture.
Optional Serving
- 1 cup whipped cream or vanilla ice cream Enhances the dessert experience.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease and line a 10x15 inch jelly roll pan with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat the eggs and granulated sugar together until pale and fluffy.
- Incorporate the vanilla extract into the egg mixture.
- Gradually fold the dry ingredients into the egg mixture until just combined.
Baking
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Sprinkle powdered sugar over a clean kitchen towel.
- Once baked, invert the hot cake onto the prepared towel and peel off the parchment paper.
Rolling and Filling
- Starting from a short end, roll up the cake and towel together.
- Allow it to cool completely on a wire rack while rolled.
- Unroll the cooled cake gently and spread caramel sauce evenly over the surface.
- Sprinkle the chopped, toasted pecans over the caramel sauce.
- Carefully roll the cake again without the towel, seam side down on a serving platter.
Serving
- Slice the cake roll into portions and serve with whipped cream or vanilla ice cream.
Notes
Make it ahead: Prepare the cake a day in advance and store in the fridge. Nut alternatives include crushed biscotti or rice cereal. For a different flavor, add espresso or orange zest.