Chocolate Caramel Turtle Cake Roll (Printable)
Moist chocolate sponge rolled with caramel, pecans, and drizzled in rich chocolate ganache.
# 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 (store-bought or homemade)
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 It:
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 the 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 tbsp 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 Suggestions:
01 -
- The combination of gooey caramel, crunchy pecans, and chocolate sponge is the kind of thing that makes people close their eyes when they take a bite.
- It looks impossibly fancy but the rolling technique is surprisingly forgiving once you get the hang of it.
02 -
- Rolling the cake while it is still hot is not optional: if you wait until it cools flat, it will crack and fight you every inch of the way.
- A thick caramel sauce is critical because a runny one will squeeze out both ends when you re roll and leave you with a soggy, sad center.
03 -
- Dust the towel generously with powdered sugar before rolling or the cake will stick to the fabric and tear when you unroll it later.
- Let the ganache thicken for about five minutes before pouring so it coats the roll in a thick layer instead of running right off onto the platter.