Chocolate Caramel Turtle Cake Roll (Printable)
Chocolate sponge rolled with caramel, pecans, and drizzled in rich ganache for a decadent treat.
# What You 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 topping
13 - Extra caramel sauce, for drizzling
# How To Make:
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, fluffy, and falls in thick ribbons from the beaters.
03 - Sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gently fold the dry mixture into the whipped egg base until just combined, taking care 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 lightly when pressed with a fingertip.
05 - While the cake is still warm, invert it onto a clean kitchen towel that has been dusted with powdered sugar. Peel away the parchment paper. Starting from one short end, roll the cake up snugly inside the towel. Let it cool completely in this shape to set the spiral.
06 - Once fully cooled, carefully unroll the sponge. Spread the caramel sauce evenly across the surface, reserving about 2 tablespoons for finishing. Scatter the chopped toasted pecans in an even layer over the caramel.
07 - Gently but firmly roll the cake back up, this time without the towel. Place it seam-side down on a serving platter.
08 - Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream until just simmering, then pour it over the chocolate. Let it sit undisturbed for 2 minutes, then stir from the center outward until the ganache is glossy, smooth, and slightly thickened.
09 - Pour the ganache over the cake roll, allowing it to flow naturally down the sides. Drizzle the reserved caramel sauce over the top and arrange pecan halves as a finishing garnish.
10 - Refrigerate the roll for at least 20 minutes to set the ganache before slicing. Allow it to come to room temperature for the best texture before serving.
# Expert Hints:
01 -
- The sponge is shockingly forgiving and stays moist for days wrapped in the fridge.
- Caramel and chocolate together create this impossibly fudgy center that makes people close their eyes when they take a bite.
02 -
- Do not skip rolling the cake while it is warm because once it cools flat it will crack every single time you try to shape it.
- Overbaking by even two minutes turns a pliable sponge into something that crumbles on contact, so set a timer and check early.
03 -
- Dust your kitchen towel generously with powdered sugar before rolling or the cake will stick and tear when you unroll it later.
- Let the ganache sit for about ten minutes after mixing so it thickens enough to coat the roll beautifully instead of running straight off onto the platter.