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Gooey Chocolate Caramel Turtle Cake Roll Recipe

Gooey Chocolate Caramel Turtle Cake Roll Recipe
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4.9 from 25 reviews

This Gooey Chocolate Caramel Turtle Cake Roll combines a light and fluffy chocolate sponge cake with rich caramel sauce, crunchy pecans, and a velvety chocolate ganache topping. The cake is rolled twice to create layers of gooey caramel and nuts, finished with a luscious ganache glaze that makes every bite decadently delicious. Perfect for dessert lovers seeking a stunning yet simple cake to impress at any occasion.

Ingredients

Scale

For the Cake:

  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup powdered sugar (for rolling the cake)

For the Filling & Topping:

  • 1 cup caramel sauce
  • ½ cup coarsely chopped pecans (or walnuts as preferred)
  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Prepare the Oven: Preheat your oven to 190°C (375°F). Line a 25×38 cm (10×15 inch) sheet pan with parchment paper and lightly grease it to prevent sticking.
  2. Mix Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt into a bowl to ensure even distribution and remove any lumps.
  3. Beat Eggs and Sugar: In a separate bowl, use a mixer to beat the eggs and granulated sugar together for 5 minutes until the mixture is pale and fluffy. Then add the vanilla extract and mix briefly.
  4. Combine Mixtures: Gently fold the dry ingredients into the egg mixture using a spatula. Mix carefully until the batter is smooth and uniform without deflating the eggs.
  5. Bake: Pour the batter evenly into the prepared sheet pan and smooth the surface. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
  6. Roll the Cake Warm: While still warm, invert the cake onto a clean kitchen cloth dusted with powdered sugar. Peel off the parchment paper gently. Starting from the short edge, roll the cake up together with the cloth and allow it to cool completely in this shape.
  7. Fill: Once cooled, carefully unroll the cake. Spread a generous layer of caramel sauce over the surface and sprinkle evenly with chopped pecans or walnuts.
  8. Roll Again: Roll the cake up again, this time without the cloth, and place it on a serving platter with the seam side facing down to keep it intact.
  9. Prepare Ganache: Heat the heavy cream in a saucepan just until it reaches near boiling. Remove from heat, add the chocolate chips, and stir until silky smooth and fully melted.
  10. Topping and Garnish: Pour the chocolate ganache over the rolled cake. Drizzle extra caramel sauce on top and garnish with additional chopped nuts if desired. Let the cake rest for 10 minutes before serving to allow the ganache to set.

Notes

  • Be sure to roll the cake while it is still warm to prevent cracking.
  • You can substitute pecans with walnuts or any other preferred nuts.
  • Use high-quality caramel sauce and chocolate for the best flavor.
  • The cake can be stored covered in the refrigerator for up to 2 days.
  • Allow the cake to rest after ganache topping to let the flavors meld and ganache set.

Nutrition

Keywords: chocolate caramel cake roll, turtle cake roll, chocolate roll cake, caramel pecan cake, dessert cake, chocolate ganache cake

Find it online: https://maicook.com/gooey-chocolate-caramel-turtle-cake-roll-recipe-2/