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Gooey chocolate raspberry turtle cake roll garnished with chocolate drizzle and fresh raspberries.
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Gooey Chocolate Raspberry Turtle Cake Roll

An indulgent dessert combining rich chocolate and fresh raspberries that pleases everyone.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert, Sweet Treat
Cuisine: American
Keyword: Cake Roll, Chocolate Cake, Easy Baking, Indulgent Dessert, Raspberry Dessert
Servings: 8 servings
Calories: 250kcal

Ingredients

Cake Ingredients

  • 1/2 cup all-purpose flour Provides the structure needed for the cake.
  • 1/4 cup unsweetened cocoa powder Brings rich chocolate essence.
  • 1/2 teaspoon baking powder Ensures the cake rolls rise perfectly.
  • 1/4 teaspoon salt Enhances the flavors beautifully.
  • 3 large eggs Introduces air for a fluffy texture.
  • 1/2 cup granulated sugar Sweetens the base of the cake.
  • 1/2 teaspoon vanilla extract Adds a warm flavor.

Filling Ingredients

  • 1 cup fresh raspberries Brings a tart contrast.
  • 1/4 cup granulated sugar Gently sweetens the raspberries.
  • 1 cup chocolate ganache Adds a sumptuous layer.

Topping Ingredients

  • 1 cup heavy cream Rich and creamy for whipped topping.
  • 2 tablespoons powdered sugar Adds sweetness to whipped cream.
  • 1/2 teaspoon vanilla extract Enhances the cream flavor.
  • 1/4 cup chopped pecans Adds texture and nutty flavor.
  • to taste none fresh raspberries for garnish For beautiful presentation.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and prepare a 15×10-inch jelly roll pan with parchment paper.
  • Sift together all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl.
  • In a large bowl, beat the eggs and granulated sugar together until thick and pale, then stir in vanilla extract.
  • Fold the sifted dry ingredients into the egg mixture carefully to maintain an airy texture.
  • Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes until a toothpick comes out clean and allow it to cool slightly.

Filling and Assembly

  • Prepare the raspberry filling by mashing fresh raspberries and sugar together until chunky.
  • Once the cake is cool enough, spread chocolate ganache over it, then evenly distribute the raspberry mixture.
  • Carefully roll the cake from one end using the parchment paper to guide it.

Topping

  • Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  • Spread the whipped cream generously over the rolled cake and garnish with chopped pecans and fresh raspberries.

Chilling

  • Chill the cake roll for at least 1 hour before serving.

Notes

For a thicker ganache, use less cream. Experiment with different fruits or flavored creams to vary the recipe.