Description
Chocolate caramel turtleneck cake roll delivers pure indulgence with its luxurious layers of rich chocolate and silky caramel. Sweet spirals of decadence melt seamlessly, inviting you to savor each delightful bite of this irresistible dessert.
Ingredients
Scale
Cake Base:
- 1 cup (125 grams) all-purpose flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 cup (200 grams) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 1/2 cup (120 milliliters) buttermilk
- 1/4 cup (60 milliliters) vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven at 350F (175C) and line a 15×10-inch jelly roll pan with parchment paper, lightly greasing the surface to prevent sticking.
- Combine dry ingredients in a medium bowl, whisking flour, cocoa powder, sugar, baking powder, baking soda, and salt until thoroughly mixed.
- In a separate bowl, whip eggs until they become light and airy. Incorporate buttermilk, vegetable oil, and vanilla extract, blending until smooth.
- Merge wet and dry ingredients, stirring until a uniform batter forms without lumps. Distribute the mixture evenly across the prepared pan.
- Bake for 10-12 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Simultaneously, dust a clean kitchen towel with powdered sugar. Immediately after baking, flip the cake onto the towel, carefully removing parchment paper.
- Gently roll the cake with the towel, creating a log shape. Allow the cake to cool completely at room temperature.
- Create the filling by heating heavy cream until it reaches a gentle boil. Remove from heat and melt chocolate chips into the cream, then fold in caramel sauce.
- Once cooled, unroll the cake and spread the chocolate caramel filling uniformly across the surface.
- Carefully re-roll the cake, ensuring the filling is evenly distributed.
- Finish by drizzling additional caramel sauce over the rolled cake and garnishing with chopped pecans and mini chocolate chips.
Notes
- Ensure the parchment paper is well-greased to prevent the cake from sticking during baking and rolling.
- Use room temperature eggs for better incorporation and a fluffier cake texture.
- Sift dry ingredients to eliminate lumps and create a smoother batter consistency.
- When rolling the cake, do it immediately after baking while it’s still warm to prevent cracking.
- Cool the chocolate caramel filling slightly before spreading to avoid making the cake soggy.
- For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Refrigerate the cake roll for at least 30 minutes before serving to help it set and slice cleanly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 232 kcal
- Sugar: 19 g
- Sodium: 185 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg