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Chocolate Caramel Turtle Cake Roll Recipe

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This Gooey Chocolate Caramel Turtle Cake Roll is a decadent dessert featuring a rich chocolate sponge cake rolled with a luscious caramel and whipped cream filling, topped with a smooth chocolate ganache, crunchy pecans, and an extra drizzle of caramel sauce. Perfect for special occasions or an indulgent treat, this cake roll combines the classic turtle candy flavors into a beautiful and delicious dessert.

Ingredients

Cake:

  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Filling:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup caramel sauce

Topping:

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 1/3 cup chopped pecans
  • Additional caramel sauce for drizzling

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
  2. Prepare the dry ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution and a light texture.
  3. Beat eggs and sugar: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes thick and pale, which helps create the sponge structure. Then add the vanilla extract and mix well.
  4. Combine wet and dry ingredients: Gently fold the dry ingredients into the egg mixture, being careful to maintain the airiness. Pour the batter evenly into the prepared jelly roll pan and bake for 12 minutes or until the cake springs back when lightly pressed.
  5. Roll the cake: Immediately after baking, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel starting from a short end. Let it cool completely while rolled to set the shape.
  6. Make the filling: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Carefully unroll the cooled cake, spread the caramel sauce evenly over the surface, then spread the whipped cream on top. Re-roll the cake without the towel to enclose the filling.
  7. Prepare the topping: In a small saucepan, heat the semi-sweet chocolate chips and heavy cream over low heat, stirring until smooth and glossy. Pour the chocolate ganache over the cake roll, sprinkle the chopped pecans evenly on top, and finish with a drizzle of additional caramel sauce.
  8. Chill and serve: Place the cake roll in the refrigerator to chill for at least 1 hour to allow the ganache to set and flavors to meld. Slice and serve chilled for the best gooey, luscious experience.

Notes

  • Be sure to roll the cake while it is still warm to prevent cracking.
  • If you don’t have caramel sauce, you can use store-bought or homemade caramel.
  • For a nut-free version, omit the pecans or replace them with toasted coconut flakes.
  • Chilling the cake before slicing helps maintain clean slices.
  • Use a serrated knife to cut the cake roll gently.

Find it online: https://forkvista.com/chocolate-caramel-turtle-cake-roll-recipe/