Description
Indulgent chocolate caramel turtle cake roll delivers pure dessert bliss with its rich layers of chocolate, creamy caramel, and crunchy pecans. Chocolate lovers will discover a perfect balance of textures and flavors that promise to delight your senses from first bite to last.
Ingredients
Scale
Cake Base:
- 4 eggs
- 3/4 cup (180 ml) granulated sugar
- 3/4 cup (94 g) all-purpose flour
- 1/4 cup (25 g) baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Liquid Ingredients:
- 2 tablespoons (30 ml) water
- 1 teaspoon vanilla extract
Filling and Topping:
- 1 cup (240 ml) caramel ice cream topping
- 1/2 cup (60 g) chopped pecans, toasted
- 1 cup (240 ml) whipped cream
- Confectioners sugar (for dusting)
Instructions
- Prepare the oven at 375°F and line a 15x10x1-inch baking pan with greased parchment paper.
- Whip eggs on high speed for 3 minutes until they become voluminous and pale yellow. Gradually incorporate granulated sugar, continuing to beat until the mixture achieves a thick, lemon-colored consistency. Blend in water and vanilla extract.
- Sift together flour, cocoa powder, baking powder, and salt. Delicately fold the dry ingredients into the egg mixture until just combined.
- Distribute the batter evenly across the prepared pan, ensuring a smooth, uniform surface.
- Bake for 12-15 minutes, checking for doneness by gently pressing the surface – it should spring back immediately when touched.
- After baking, let the cake rest for 5 minutes. Carefully invert onto a confectioners’ sugar-dusted kitchen towel.
- Gently remove the parchment paper. Carefully roll the cake with the towel from a short side, creating a jelly-roll shape. Allow to cool completely on a wire rack.
- Once cooled, carefully unroll the cake. Spread caramel topping across the surface, leaving a 1/2-inch border.
- Sprinkle toasted pecans evenly over the caramel layer. Tightly re-roll the cake, encasing the filling.
- Refrigerate the rolled cake for a minimum of 1 hour to set. Optionally, serve with a dollop of whipped cream for extra indulgence.
Notes
- Ensure eggs are at room temperature for maximum volume when beating, creating a lighter, fluffier cake texture.
- Toast pecans beforehand by spreading them on a baking sheet and cooking at 350F for 8-10 minutes to enhance their nutty flavor and crunchiness.
- Use a thin kitchen towel dusted with powdered sugar to prevent sticking and help roll the cake smoothly without cracking.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend, maintaining the same measurement to preserve cake structure.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 304 kcal
- Sugar: 27 g
- Sodium: 128 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 87 mg