Chocolate Caramel Turtle Cake Roll (Printable Version)
Moist chocolate sponge rolled with caramel, toasted pecans, and finished with a glossy chocolate ganache drizzle.
# What You’ll Need:
→ Chocolate Sponge
01 - 4 large eggs, room temperature
02 - 1/2 cup granulated sugar
03 - 1 tsp vanilla extract
04 - 1/2 cup all-purpose flour
05 - 1/4 cup unsweetened cocoa powder
06 - 1/2 tsp baking powder
07 - 1/4 tsp salt
→ Caramel Filling
08 - 2/3 cup thick caramel sauce
09 - 2/3 cup chopped toasted pecans
→ Chocolate Ganache
10 - 3.5 oz semi-sweet chocolate, chopped
11 - 6 tbsp heavy cream
→ Garnishes
12 - Pecan halves, for garnish
13 - Additional caramel sauce, for drizzling
# Directions:
01 - Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper and lightly grease the surface.
02 - In a mixing bowl, beat the eggs with granulated sugar and vanilla extract using an electric or stand mixer for 5 minutes, until the mixture turns pale and falls in thick ribbons.
03 - Sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gently fold the dry mixture into the beaten egg mixture until just combined, being careful not to deflate the batter.
04 - Pour the batter into the prepared jelly roll pan and spread it into an even layer. Bake for 10 to 12 minutes, until the top springs back when lightly pressed.
05 - While the sponge is still hot, invert it onto a clean kitchen towel dusted with powdered sugar. Peel away the parchment paper. Starting from the short end, roll the cake up inside the towel into a tight log. Allow it to cool completely in this shape.
06 - Once the sponge has cooled, carefully unroll it. Spread the caramel sauce evenly across the surface, reserving about 2 tablespoons for later drizzling. Scatter the chopped toasted pecans in an even layer over the caramel.
07 - Gently roll the cake back up without the towel, keeping it snug. Place the roll seam-side down on a serving platter.
08 - Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream until hot but not boiling, then pour it over the chocolate. Let it sit for 2 minutes, then stir until the ganache is glossy and smooth. Allow it to thicken slightly.
09 - Pour the ganache over the cake roll, letting it flow naturally down the sides. Drizzle with the reserved caramel sauce and arrange pecan halves on top for garnish.
10 - Refrigerate the cake roll for 20 minutes to set the ganache before slicing. For the best texture and flavor, bring to room temperature before serving.
# Quick Tips:
01 -
- The combination of caramel, chocolate, and pecans creates something that tastes like a candy bar decided to become a cake.
- It looks incredibly impressive on a platter but the process is surprisingly manageable once you understand the rolling technique.
02 -
- Rolling the sponge while it is still hot is not optional because a cooled sponge will crack and resist the shape.
- Do not skip the powdered sugar on the towel or the cake will stick and tear when you unroll it.
03 -
- If your caramel sauce is too runny, chill the filled roll for ten minutes before adding the ganache so it does not squish out when slicing.
- Use a light hand when folding the dry ingredients into the whipped eggs because deflating the batter is the fastest way to end up with a thin rubbery sponge.