Description
Indulge in the decadent delight of this Gooey Chocolate Caramel Turtle Cake Roll. A rich, moist chocolate cake filled with creamy whipped cream, caramel sauce, crunchy pecans, and mini chocolate chips, all rolled up into a luscious dessert.
Ingredients
Scale
Dry Ingredients:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For Rolling:
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
- 1/2 cup mini chocolate chips or chocolate ganache
- Optional sea salt for garnish
For Filling:
Instructions
- Preheat Oven: Preheat oven to 350°F. Line and grease a 10×15-inch jelly roll pan.
- Mix Dry Ingredients: Whisk flour, cocoa powder, baking powder, and salt in a bowl.
- Beat Eggs and Sugar: In a large bowl, beat eggs and sugar until pale and thick. Mix in vanilla and milk.
- Combine Wet and Dry Ingredients: Gently fold in the dry ingredients. Pour batter into pan and bake for 10–12 minutes.
- Prepare Cake Roll: Dust a towel with powdered sugar, roll the baked cake in it, and let it cool.
- Make Filling: Whip cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble Cake: Unroll cake, spread caramel, whipped cream, pecans, and chocolate. Roll it back up.
- Chill: Refrigerate for at least 1 hour.
- Serve: Drizzle with caramel, pecans, and sea salt before serving.
Notes
- Consider using homemade caramel for extra richness.
- For added decadence, drizzle with chocolate ganache.
- Best served chilled within 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 29 g
- Sodium: 115 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 105 mg
