Chocolate Caramel Turtle Cake Roll (Printable Version)
Decadent chocolate sponge rolled with caramel, pecans, and drizzled in rich 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
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
# Directions:
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 mixer for 5 minutes, or until the mixture turns pale, thick, and ribbons off the beaters.
03 - Sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gently fold the dry mixture into the beaten eggs until just combined, being careful 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 cake springs back lightly when pressed with a fingertip.
05 - While the cake is still hot, invert it onto a clean kitchen towel dusted with powdered sugar. Peel away the parchment paper. Starting from one short end, roll the cake up inside the towel into a snug log. Allow it to cool completely in this shape.
06 - Once cooled, carefully unroll the cake. Spread the caramel sauce evenly across the surface, reserving about 2 tablespoons for drizzling later. Scatter the chopped toasted pecans in an even layer over the caramel.
07 - Gently roll the cake back up, this time without the towel, and 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 for 2 minutes, then stir until the ganache is glossy and smooth. Allow it to thicken slightly.
09 - Pour the ganache over the cake roll, letting it flow naturally down the sides. Drizzle with the reserved caramel sauce and arrange pecan halves on top as garnish.
10 - Refrigerate the cake roll for 20 minutes to set the ganache before slicing. For the best texture and flavor, bring to room temperature before serving.
# Expert Tips:
01 -
- The chocolate sponge rolls like a dream if you follow the towel trick, and the payoff is a spiral of cake, caramel, and pecans that looks like it came from a bakery window.
- Ganache draped over the outside turns a simple Swiss roll into something genuinely showstopping without any fussy decorating skills.
02 -
- Roll the sponge while it is still hot from the oven or it will crack when you try to shape it later.
- Do not overmix when folding in the dry ingredients or the sponge loses its air and turns dense instead of pillowy.
03 -
- If your caramel is too runny, chill the filled roll for ten minutes before adding ganache so it holds its shape.
- A bench scraper or large spatula makes transferring the finished roll to a platter much less stressful.