Chocolate Caramel Turtle Cake Roll
Ingredients:
For the Cake:
– cup all-purpose flour
– cup unsweetened cocoa powder
– 1 teaspoon baking powder
– teaspoon salt
– 4 large eggs
– cup granulated sugar
– 1 teaspoon vanilla extract
– Powdered sugar for dusting
For the Filling:
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– cup caramel sauce
– cup chopped pecans
For the Chocolate Ganache:
– cup semisweet chocolate chips
– cup heavy whipping cream
– 1 tablespoon bourbon optional, contains alcohol
Directions:
1. Preheat the Oven and Prepare the Pan:
Preheat your oven to 350F 175C. Line a 10×15-inch jelly roll pan with parchment paper and lightly spray with nonstick cooking spray. Dust the parchment with a bit of cocoa powder or flour to prevent sticking.
2. Prepare the Cake Batter:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large bowl, beat the eggs and granulated sugar on high speed for 5-6 minutes, until pale and thick. Add the vanilla extract and mix again.
Gently fold the dry ingredients into the egg mixture until just combined.
3. Bake the Cake:
Spread the cake batter evenly into the prepared jelly roll pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched. While the cake bakes, dust a clean kitchen towel with powdered sugar.
4. Roll the Cake:
Once baked, immediately turn the cake out onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from a short end, gently roll the cake up with the towel inside. Allow it to cool completely while rolled up.
5. Make the Filling:
In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the caramel sauce and chopped pecans.
6. Unroll and Fill the Cake:
Once the cake has cooled, unroll it carefully. Spread the caramel-pecan whipped cream filling evenly over the cake. Gently roll the cake back up without the towel this time and place it seam-side down on a serving plate.
7. Prepare the Chocolate Ganache:
In a microwave-safe bowl, heat the heavy cream for about 30 seconds until warm. Pour the cream over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth. If using bourbon, stir it in now. Let the ganache cool slightly until its thickened but still pourable.
8. Top with Ganache and Serve:
Pour the chocolate ganache over the rolled cake, letting it drip down the sides. Garnish with extra chopped pecans and drizzle caramel sauce on top if desired. Chill the cake for about 30 minutes before slicing and serving.
Nutritional Information:
– Prep Time: 30 minutes Cooking Time: 12 minutes Chill Time: 30 minutes Total Time: 1 hour 12 minutes
– Kcal: 450 kcal per serving Servings: 10 servings
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