Gooey Chocolate Caramel Turtle Cake Roll
Ingredients:
1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
1 cup granulated sugar
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup caramel sauce
1/2 cup pecan halves, chopped
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
Extra pecan halves for garnish
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it.
Sift the flour, cocoa powder, baking powder, and salt into a bowl and set aside.
In a large mixing bowl, beat the eggs and sugar together until the mixture becomes light and fluffy.
Add the vegetable oil and vanilla extract to the egg mixture, mixing until well incorporated.
Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the batter onto the prepared baking sheet, spreading it evenly with a spatula.
Bake for 12–15 minutes, or until the cake is set and springs back lightly to the touch.
While still warm, roll the cake up in the parchment paper (starting from the short side) and let it cool completely on a wire rack.
Once cool, gently unroll the cake and spread a layer of caramel sauce over the surface. Sprinkle the chopped pecans evenly across the top.
Carefully re-roll the cake, this time without the parchment, and place it seam-side down.
In a small saucepan, heat the heavy cream just to a simmer. Remove from heat and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
Pour the chocolate ganache over the cake roll and garnish with extra pecan halves.
Allow the cake to set before slicing and serving.
Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 30 minutes (including cooling and setting time)
Kcal: 390 kcal | Servings: 10 slices
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