Chocolate Caramel Turtle Cake Roll (Printable)
Decadent chocolate sponge rolled with caramel, pecans, and drizzled in rich ganache for a showstopping treat.
# What You Need:
→ Chocolate Sponge
01 - 4 large eggs, room temperature
02 - 1/2 cup granulated sugar
03 - 1 teaspoon vanilla extract
04 - 1/2 cup all-purpose flour
05 - 1/4 cup unsweetened cocoa powder
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
→ Caramel Filling
08 - 2/3 cup thick caramel sauce
09 - 2/3 cup chopped toasted pecans
→ Chocolate Ganache
10 - 3.5 ounces semi-sweet chocolate, chopped
11 - 6 tablespoons heavy cream
→ Garnishes
12 - Pecan halves
13 - Extra caramel sauce, for drizzling
# How To Cook:
01 - Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper and lightly grease it.
02 - In a mixing bowl, beat eggs with sugar and vanilla extract for 5 minutes, or until pale and thick.
03 - Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture until just combined.
04 - Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes, until the cake springs back when touched.
05 - While still hot, turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper. Starting at the short end, roll cake and towel together into a log. Let cool completely in this shape.
06 - Once cool, unroll the cake. Spread caramel sauce evenly over the surface, reserving 2 tablespoons for drizzling. Sprinkle chopped toasted pecans over the caramel layer.
07 - Carefully re-roll the cake without the towel. Place seam-side down on a serving platter.
08 - In a heatproof bowl, pour hot cream over chopped chocolate. Let sit for 2 minutes, then stir until glossy and smooth. Let thicken slightly.
09 - Pour ganache over the cake roll, letting it drip down the sides. Drizzle with additional caramel sauce and garnish with pecan halves.
10 - Chill for 20 minutes before slicing for neat pieces. Serve at room temperature.
# Expert Tips:
01 -
- The sponge is shockingly forgiving and stays moist for days wrapped in the fridge.
- That combination of caramel, pecans, and chocolate ganache tastes like something from a bakery case.
02 -
- Rolling the sponge while it is still hot is the single most important step, because once it cools flat it will crack every time you try to bend it.
- Do not overmix when folding in the dry ingredients or your sponge will turn dense and chewy instead of airy and tender.
03 -
- Dust your kitchen towel generously with powdered sugar before flipping the hot sponge onto it to prevent sticking and add a subtle sweetness to the exterior.
- If your caramel is too runny, pop it in the fridge for ten minutes until it firms up enough to spread without sliding off the sponge.