Description
Gooey Chocolate Caramel Turtle Cake Roll
⠀⠀
Indulge in this decadent delight!
Ingredients:
1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
1 cup granulated sugar
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup caramel sauce
1/2 cup pecan halves, chopped
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
Extra pecan halves for garnish
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
Add the vegetable oil and vanilla extract to the egg mixture and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter onto the prepared baking sheet and spread it evenly.
Bake for 12-15 minutes or until the cake is set.
While the cake is still warm, carefully roll it up in the parchment paper and let it cool completely.
Unroll the cake and spread the caramel sauce over it. Sprinkle chopped pecans on top.
Roll the cake back up, this time without the parchment paper, and place it seam-side down.
In a small saucepan, heat the heavy cream until it just begins to simmer. Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth.
Pour the chocolate ganache over the cake roll and garnish with extra pecan halves.
Let the cake set before slicing and serving.
Enjoy the gooey goodness of this Chocolate Caramel Turtle Cake Roll, a perfect treat for any occasion!
#lovealletherecipes
Step-by-Step Guide
Follow these detailed steps for a perfect cake roll every time. First, ensure your eggs are at room temperature for maximum volume when beating with the sugar. When spreading the batter, use an offset spatula to create a perfectly even layer. After baking, immediately invert the warm cake onto a clean, lightly sugared kitchen towel. Carefully peel off the parchment paper, then roll the cake up with the towel from the short end. Let it cool completely in this rolled shape to “train” its memory and prevent cracking when you add the filling.
Serving Suggestions
This decadent cake roll is versatile. Serve thick slices as the centerpiece of a dessert platter. For an elegant touch, plate each slice with a drizzle of extra caramel and a small scoop of vanilla bean ice cream or a dollop of freshly whipped cream. It pairs wonderfully with a cup of strong coffee or a glass of cold milk. For a party, slice it into thinner pieces for a bite-sized treat.
How-to Summary
In summary, the process involves: 1) Making a thin chocolate sponge cake. 2) Rolling it while warm to set its shape. 3) Cooling completely. 4) Unrolling, spreading with caramel and pecans, and re-rolling. 5) Coating with a simple chocolate ganache and garnishing. The key is working quickly while the cake is warm and flexible for the initial roll.
Frequently Asked Questions
Q: My cake cracked when I rolled it. What went wrong?
A: Cracking is often due to overbaking. The cake should be just set. Rolling it while still very warm and pliable is crucial. Using a towel (as in the step-by-step guide) provides gentle support.
Q: Can I make this cake roll ahead of time?
A> Yes, you can assemble it 1 day in advance. Store it covered in the refrigerator. Let it sit at room temperature for 20-30 minutes before serving for the best texture.
Q: Can I use store-bought caramel sauce?
A> Absolutely. A good-quality jarred caramel sauce works perfectly and saves time. For a thicker filling, look for a “dulce de leche” style sauce.
Q: How do I prevent the ganache from being too runny?
A> Ensure your cream-to-chocolate ratio is correct. Let the ganache cool and thicken slightly at room temperature for 5-10 minutes before pouring it over the cake roll.
Q: Can I freeze the cake roll?
A> It’s best enjoyed fresh. Freezing can alter the texture of the sponge and make the caramel too hard. For best results, serve within 2-3 days of making.
Common Mistakes to Avoid
- Overmixing the batter: Mix dry ingredients just until incorporated to keep the sponge light and airy.
- Letting the cake cool before the first roll: This is the most common error. You must roll it immediately after baking.
- Using too much filling: Overloading with caramel can cause it to ooze out and make rolling difficult.
- Not greasing the parchment: This extra step ensures the cake releases cleanly after baking.
- Pouring hot ganache: A very hot ganache will melt the caramel and slide off. Let it cool slightly.
Conclusion
This Chocolate Caramel Turtle Cake Roll is an impressive dessert that combines rich chocolate, sweet caramel, and crunchy pecans in a stunning presentation. While it requires careful attention to timing, particularly when handling the warm sponge, the process is straightforward and deeply rewarding. By following the detailed guide and avoiding common pitfalls, you’ll create a show-stopping treat perfect for celebrations or a special family dessert. The result is a beautiful, decadent, and delicious cake that is sure to earn rave reviews.