Description
Chocolate caramel turtle cake roll delivers pure indulgence with layers of rich chocolate sponge, creamy caramel, and crunchy pecans. Chocolate lovers will savor each decadent bite of this irresistible dessert masterpiece that promises pure bliss.
Ingredients
Scale
Cake Base Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sugar
Liquid Ingredients:
- 1/2 cup brewed coffee, cooled
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven to 350F (175C) and line a 15×10-inch jelly roll pan with parchment paper, ensuring complete coverage.
- Whisk together dry ingredients including flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl until thoroughly combined.
- In a separate large bowl, vigorously beat eggs and sugar until the mixture becomes pale and increases in volume, creating a light, airy texture.
- Incorporate brewed coffee, milk, vegetable oil, and vanilla extract into the egg mixture, blending until smooth and uniform.
- Gradually fold dry ingredients into the wet mixture, stirring gently to prevent overmixing and maintain the batter’s delicate consistency.
- Transfer batter to the prepared pan, using a spatula to distribute evenly and create a smooth surface.
- Bake for 12-15 minutes, checking doneness by inserting a toothpick that should come out clean when the cake is fully baked.
- Immediately after removing from the oven, carefully roll the warm cake with the parchment paper still attached, creating a cylindrical shape to prevent cracking.
- Allow the rolled cake to cool completely, which helps set its shape and prevent potential structural issues.
- Unroll the cooled cake and generously spread caramel sauce across the entire surface.
- Sprinkle chopped pecans evenly over the caramel layer, ensuring consistent distribution for balanced flavor and texture.
- Gently re-roll the cake, this time without the parchment paper, creating a smooth, filled log.
- For the ganache, heat heavy cream in a saucepan until it reaches a gentle boil, then pour over chocolate chips in a separate bowl.
- Let the cream and chocolate sit for 2 minutes, then whisk until achieving a silky, uniform chocolate mixture.
- Incorporate butter into the ganache, stirring until it becomes glossy and perfectly smooth.
- Carefully pour the ganache over the rolled cake, using a spatula to ensure even coverage and an elegant finish.
- Allow the ganache to set at room temperature before slicing and serving the decadent chocolate caramel turtle cake roll.
Notes
- Warm cake rolls easier when freshly baked, preventing cracking and ensuring smooth rolling technique.
- Dust parchment paper with cocoa powder to prevent sticking and add extra chocolate flavor during cake rolling.
- Chill the cake roll before pouring ganache for cleaner, more precise chocolate coating and better presentation.
- Use room temperature ingredients to create smoother batter and ensure even cake texture and consistent baking.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 229 kcal
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg