Gooey Chocolate Caramel Turtle Cake Roll
A delightful dessert featuring a chocolate cake rolled with caramel sauce and pecans, topped with whipped cream and more caramel.
Ingredients
For the Cake Roll
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup boiling water
- 1 teaspoon vanilla extract
For the Filling
- 1 cup caramel sauce store-bought or homemade
- 1 cup chopped pecans
- ½ cup chocolate chips for added indulgence
For the Frosting
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- to taste caramel sauce for drizzle on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan for easy rolling later.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk the eggs and granulated sugar until light and fluffy.
- Gradually stir in the dry mix to the egg mixture. Now, add the boiling water and vanilla extract.
Baking
- Spread the batter in the prepared pan and bake for about 12-15 minutes or until a toothpick inserted comes out clean.
- Once out of the oven, let it cool slightly, then place a clean kitchen towel over the cake. Roll it up gently (the towel helps here) and let it cool completely.
Filling and Frosting
- Unroll the cooled cake, brush it with half of the caramel sauce, sprinkle with the pecans and chocolate chips, and roll it back up.
- For the frosting, whip the heavy cream until it thickens, then mix in the powdered sugar and vanilla. Spread it all over the cake roll and drizzle with more caramel.
Serving
- Slice the roll into pieces, and enjoy!
Notes
Let your cake cool completely before rolling it. You can improvise with toppings like crushed cookies or sea salt for extra flavor.