Ingredients:
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Filling:
- 1 cup caramel sauce
- 1 cup chopped pecans
For the Ganache:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Directions:
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and grease it lightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and granulated sugar until thick and pale. Add the vanilla extract and mix well.
- Gradually add the dry ingredients to the egg mixture, alternating with the milk, and mix until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
- While the cake is baking, place a clean kitchen towel on a flat surface and dust it with powdered sugar.
- When the cake is done, immediately invert it onto the prepared towel and peel off the parchment paper. Starting from the short end, roll the cake up in the towel and let it cool completely.
- Once the cake has cooled, unroll it and spread the caramel sauce evenly over the surface. Sprinkle the chopped pecans over the caramel.
- Carefully roll the cake back up without the towel and place it seam side down on a serving plate.
- For the ganache, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips. Let it sit for a few minutes, then stir until smooth.
- Pour the ganache over the cake roll, letting it drip down the sides. Allow the ganache to set before serving.
- Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes
- Kcal: 400 kcal | Servings: 8 servings
FAQs:
- What is a cake roll and how is it different from a regular cake?
- A cake roll, also known as a jelly roll, is a type of sponge cake that is baked in a thin layer and then rolled up with a filling. It differs from a regular cake in its shape and texture, offering a light and airy base that can be filled with various flavors like cream, fruit, or in this case, caramel and chocolate.
- How do I prevent my cake roll from cracking when I roll it?
- To prevent cracking, make sure not to overbake the cake layer. Once baked, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Roll the cake tightly with the towel while it’s still warm to set its shape and prevent cracks.
- Can I make the caramel filling from scratch?
- Yes, you can make caramel filling from scratch by heating sugar over medium heat until it melts and turns amber in color. Remove it from heat and slowly whisk in cream and butter until smooth. Let it cool slightly before spreading it onto the cake layer.
- How do I make a chocolate ganache for the turtle cake roll?
- To make chocolate ganache, heat cream until simmering and pour it over chopped chocolate. Let it sit for a few minutes, then stir until smooth. Allow the ganache to cool until it thickens but is still pourable before spreading it over the caramel-filled cake roll.
- How should I store the chocolate caramel turtle cake roll?
- Store the cake roll in the refrigerator, covered loosely with plastic wrap or in an airtight container. It will keep well for up to 3-4 days. Bring it to room temperature before serving to enjoy the full flavors of the caramel and chocolate.