This Chocolate Caramel Turtle Cake Roll combines the rich flavors of chocolate, caramel, and pecans for a decadent dessert. With a moist chocolate cake, creamy caramel buttercream, and a delicious ganache topping, it’s the perfect way to satisfy your sweet tooth!
Ingredients:
Cake Roll:
3 large eggs
1 ¾ cups chocolate cake mix (Devil’s Food, such as Betty Crocker SuperMoist)
⅓ cup water
2 tablespoons vegetable oil
1 tablespoon powdered sugar (for rolling)
Buttercream:
½ cup unsalted butter, softened
¼ cup caramel sauce
2 cups powdered sugar
½ teaspoon vanilla extract
Ganache:
1 cup heavy whipping cream
1 cup chocolate chips
Toppings:
1 cup chopped toasted pecans
Directions:
- Make the Cake Roll:
Preheat oven: Set oven to 350°F (175°C).
Prepare the Jelly Roll Pan: Line a 15×10 inch jelly roll pan with parchment paper and lightly grease. Make the cake batter: In a large bowl, beat the eggs on high for 2 to 3 minutes until light and fluffy. Add the chocolate cake mix, water, and vegetable oil. Mix until smooth.
Bake the cake: Pour the batter into the prepared pan and spread it out evenly. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
Roll the cake: Once baked, immediately invert the cake onto a clean towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up with the towel (starting at one short end). Let cool completely. - Make the buttercream and ganache:
Buttercream: Beat the butter until smooth. Add the caramel sauce, powdered sugar, and vanilla extract. Beat until light and fluffy.
Ganache: In a small saucepan, heat the whipping cream until it begins to simmer. Remove from the heat and pour over the chocolate chips in a bowl. Let sit for 1-2 minutes, then whisk until smooth and glossy. 3. Assemble the cake roll:
Unroll the cake: Carefully unroll the cooled cake from the towel.
Spread the buttercream: Spread the caramel buttercream evenly over the top of the cake.
Reroll the cake: Roll the cake up again (without the towel) and place it seam-side down on a serving plate.
Drizzle with ganache: Pour the chocolate ganache over the rolled cake, allowing it to drip down the sides.
Add garnish: Sprinkle chopped toasted pecans over the top of the ganache for a crunchy finish.
Chill: Refrigerate the cake for at least 30 minutes to allow the ganache to set.
Nutritional values (per serving):
Calories: 280 kcal (based on 8 servings)
Enjoy your Chocolate Caramel Cake Roll with a glass of milk or coffee for a treat!
