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
