Decadent Gooey Chocolate Caramel Turtle Cake Roll
Ingredients:
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup milk
For the Filling:
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
- 1 cup chopped pecans
For the Chocolate Ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
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. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar on high speed until thick and pale, about 5 minutes. Add the vanilla extract, vegetable oil, and milk, and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, folding gently 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 touched.
- While the cake is baking, prepare a clean kitchen towel and dust it with powdered sugar. When the cake is done, immediately invert it onto the towel, peel off the parchment paper, and roll the cake up in the towel from the short end. Let it cool completely.
- For the filling, whip the heavy cream, granulated sugar, and vanilla extract in a large bowl until stiff peaks form.
- Once the cake is completely cool, unroll it gently. Spread the caramel sauce evenly over the cake, then spread the whipped cream over the caramel. Sprinkle chopped pecans over the whipped cream.
- Roll the cake back up without the towel, and place it seam-side down on a serving plate.
- To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth.
- Pour the ganache over the cake roll, allowing it to drip down the sides. Refrigerate for at least 30 minutes before serving to set the ganache.
- Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 15 minutes
- Kcal: 400 kcal | Servings: 10 servings
FAQs:
- What ingredients are needed for a Gooey Chocolate Caramel Turtle Cake Roll?
- For the cake, you will need all-purpose flour, sugar, cocoa powder, baking powder, baking soda, salt, eggs, milk, vegetable oil, and vanilla extract. For the filling and topping, you will need caramel sauce, heavy cream, butter, powdered sugar, pecans, and chocolate chips.
- How do I prevent the cake from cracking when rolling it?
- To prevent cracking, roll the cake in a clean kitchen towel dusted with powdered sugar immediately after baking while it is still warm. Allow it to cool completely in the rolled position before unrolling, filling, and rerolling it with the filling inside.
- Can I use store-bought caramel sauce for the filling?
- Yes, you can use store-bought caramel sauce to save time. Ensure it is a good-quality, thick caramel sauce. Homemade caramel sauce can also be used for a richer flavor.
- How do I store the Gooey Chocolate Caramel Turtle Cake Roll?
- Store the cake roll in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. Wrap the cake tightly in plastic wrap and place it in a freezer-safe container. Thaw in the refrigerator overnight before serving.
- Can I add other toppings or fillings to the cake roll?
- Yes, you can customize the cake roll with additional toppings and fillings. Consider adding a layer of chocolate ganache, a sprinkle of sea salt, or different types of nuts like walnuts or almonds. You can also add a layer of whipped cream or a drizzle of melted chocolate on top for extra decadence.