Description
This Chocolate Caramel Turtle Cake Roll is a decadent dessert featuring a rich chocolate cake rolled with a luscious caramel buttercream filling, topped with silky chocolate ganache and crunchy toasted pecans. Perfect for chocolate lovers who enjoy the classic combination of chocolate, caramel, and nuts in a beautiful and elegant presentation.
Ingredients
Scale
Cake
- 3 large eggs
- 1 ¾ cups Chocolate Cake Mix (e.g., Betty Crocker SuperMoist Devil’s Food)
- ⅓ cup (79ml) water
- 2 tablespoons vegetable oil
- 1 tablespoon powdered sugar (for dusting)
Caramel Buttercream
- ½ cup (113g) unsalted butter, softened
- ¼ cup (59ml) caramel sauce
- 2 cups (226g) powdered sugar
- ½ teaspoon vanilla extract
Ganache & Topping
- 1 cup (237ml) heavy whipping cream
- 1 cup (170g) chocolate chips
- 1 cup chopped toasted pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 15x10x1-inch jelly roll pan with foil and spray it with baking spray containing flour to prevent sticking.
- Make the Cake Batter: In a large bowl, beat the 3 large eggs on high speed for about 5 minutes until they become thick and lemon colored. Add the chocolate cake mix, water, and vegetable oil. Beat on low speed for 30 seconds, then increase to medium speed for 1 minute, scraping down the sides occasionally. Pour the batter evenly into the prepared pan.
- Bake the Cake: Bake for 11 to 14 minutes until the cake springs back when lightly touched. Avoid overbaking; it usually takes about 11 minutes. Once done, remove from oven and carefully run a knife around the edges if the foil doesn’t cover the whole pan to ensure the cake doesn’t stick.
- Roll the Cake: Lay a clean kitchen towel flat and sprinkle it with powdered sugar. Immediately invert the hot cake onto the sugared towel and carefully remove the foil. While the cake is still hot, roll it up with the towel starting from the short end. Let it cool completely on a cooling rack while rolled, about 1 hour.
- Prepare the Caramel Buttercream: Cream together the softened butter and caramel sauce until the butter breaks up and the mixture is chunky. Then add powdered sugar and vanilla extract and beat until smooth and fluffy.
- Make the Chocolate Ganache: Place heavy cream and chocolate chips in a microwave-safe bowl or measuring cup. Microwave for 1 minute and whisk until smooth. If the chocolate chips aren’t fully melted, microwave in 30-second increments and whisk until fully melted and smooth.
- Assemble the Cake Roll: Once cooled, carefully unroll the cake. Spread the caramel buttercream evenly over the cake surface. Gently reroll the cake without the towel, ensuring it rolls smoothly.
- Add Ganache and Pecans: Place the rolled cake on a cooling rack with a cookie sheet underneath to catch any drips. Drizzle the chocolate ganache evenly over the cake and sprinkle with chopped toasted pecans on top.
- Storage: Store the cake loosely covered in the refrigerator for up to 3 days to maintain freshness and flavor.
Notes
- Do not overbake the cake; it should be springy and moist to allow rolling without cracking.
- Sprinkling the towel with powdered sugar prevents the cake from sticking while rolling.
- Use a clean, soft kitchen towel for rolling to avoid tearing the cake.
- Allow the cake to cool completely in the rolled position to help it maintain shape when unrolling and filling.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes, stirring once, until fragrant.
- The cake is best eaten within 3 days when stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Cake Roll, Caramel Cake Roll, Turtle Cake, Chocolate Ganache, Rolled Cake, Holiday Dessert, Cake with Pecans
