Turtle Caramel Chocolate Cake Roll is a decadent dessert that combines rich chocolate cake with gooey caramel and crunchy pecans, perfect for impressing guests or treating yourself. This recipe breaks down the seemingly complex process into manageable steps, making a show-stopping dessert accessible to home bakers.
Key Ingredients for Turtle Caramel Chocolate Cake Roll
- For the Chocolate Cake:
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup warm water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- For the Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- Pinch of salt
- For the Chocolate Ganache:
- 6 ounces bittersweet chocolate, finely chopped
- ½ cup heavy cream
- For the Filling and Topping:
- 1 cup heavy cream, cold
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup chopped pecans, toasted
- Additional caramel sauce for drizzling
- Additional chopped pecans for garnish
How to Make Turtle Caramel Chocolate Cake Roll
Experience the joy of creating a truly spectacular dessert with this Turtle Caramel Chocolate Cake Roll recipe. It’s surprisingly straightforward, turning a simple chocolate cake into a delightful roulade filled with luscious whipped cream and drizzled with homemade caramel and ganache. The textural contrast between the soft cake, creamy filling, and crunchy pecans is utterly satisfying. This masterpiece can be prepared in approximately 45 minutes of active time, plus chilling and baking.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper as well.
- Make the Cake Batter: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In a separate medium bowl, whisk together the eggs, warm water, vegetable oil, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and whisk until just combined and no lumps remain. Be careful not to overmix.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges. Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
- Cool the Cake: While the cake is still warm, dust a clean kitchen towel generously with powdered sugar. Carefully invert the hot cake onto the prepared towel. Peel off the parchment paper. Starting from one of the shorter ends, carefully roll the cake and the towel together. Let it cool completely on a wire rack.
- Prepare the Caramel Sauce: In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and let the mixture simmer until it turns an amber color. This will take about 8-10 minutes.
- Finish the Caramel Sauce: Carefully and slowly stream in the warmed heavy cream, whisking constantly. The mixture will bubble vigorously. Continue to cook, stirring, until the sauce thickens slightly, about 2-3 minutes. Remove from heat and stir in the butter, vanilla extract, and salt. Let it cool slightly.
- Make the Chocolate Ganache: Place the finely chopped bittersweet chocolate in a heatproof bowl. Heat the ½ cup of heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk gently until smooth and glossy. Let it cool to room temperature.
- Whip the Cream Filling: In a clean bowl, whip the cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Assemble the Cake Roll: Carefully unroll the cooled chocolate cake. Spread an even layer of the whipped cream filling over the entire surface of the cake, leaving a small border. Drizzle about half of the cooled caramel sauce over the whipped cream. Sprinkle with the toasted chopped pecans.
- Roll and Decorate: Carefully re-roll the cake, this time without the towel, into a log shape. Place the rolled cake, seam-side down, on a serving platter.
- Frost and Garnish: Pour or spread the cooled chocolate ganache over the top of the cake roll. Drizzle with the remaining caramel sauce. Garnish with additional chopped pecans.
- Chill: Refrigerate the Turtle Caramel Chocolate Cake Roll for at least 1 hour, or until firm, before slicing and serving.
Why You’ll Love This Turtle Caramel Chocolate Cake Roll
Get ready to fall head over heels for this Turtle Caramel Chocolate Cake Roll, a true showstopper that tastes even better than it looks! It masterfully combines a moist, tender chocolate cake with a light and airy whipped cream filling, all decadently drizzled with rich homemade caramel and smooth chocolate ganache, and studded with crunchy toasted pecans. Making this at home is not only incredibly rewarding but also far more budget-friendly than purchasing a similar dessert from a specialty bakery, allowing you to create a gourmet experience for less.
Imagine the delight on your loved ones’ faces as you slice into this beautifully spiraled confection, revealing layers of pure bliss. It’s a celebration of textures and flavors, a delightful twist on a classic chocolate cake, and a guaranteed crowd-pleaser for any occasion, big or small. Don’t miss out on the chance to create a truly memorable dessert – give this Turtle Caramel Chocolate Cake Roll a try today!
Storing and Reheating Tips
Leftover Turtle Caramel Chocolate Cake Roll can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the container is sealed to prevent the cake from drying out or absorbing odors from other foods. To serve, you can enjoy it chilled directly from the refrigerator. Reheating is generally not recommended as it can alter the texture of the whipped cream filling and the ganache, making them melt and become messy. If you wish to slightly warm it for a different experience, you can place a slice in the microwave for just a few seconds (5-10 seconds on low power) to take the chill off, but be very careful not to overheat it.
For longer storage, you can freeze the cake roll. It’s best to freeze it before the final ganache and caramel drizzle, or freeze slices individually. Wrap each portion tightly in plastic wrap, then in aluminum foil. Frozen cake roll can be kept for up to 1 month. To thaw, transfer the frozen cake roll to the refrigerator overnight. Once thawed, you can add the ganache and caramel drizzle if you froze it plain, or enjoy as is if it was already decorated.
Final Thoughts
This Turtle Caramel Chocolate Cake Roll is a delightful and impressive dessert that’s surprisingly achievable for any home baker. Its combination of rich chocolate, sweet caramel, and crunchy pecans makes it a truly irresistible treat. We encourage you to gather your ingredients and give this decadent recipe a try – you won’t be disappointed!
Turtle Caramel Chocolate Cake Roll
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper as well.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In a separate medium bowl, whisk together the eggs, warm water, vegetable oil, and vanilla extract until well combined.3/4 cup all-purpose flour, 3/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2 large eggs, 1/2 cup warm water, 1/4 cup vegetable oil, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and whisk until just combined and no lumps remain. Be careful not to overmix.
- Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges. Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
- While the cake is still warm, dust a clean kitchen towel generously with powdered sugar. Carefully invert the hot cake onto the prepared towel. Peel off the parchment paper. Starting from one of the shorter ends, carefully roll the cake and the towel together. Let it cool completely on a wire rack.
- In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and let the mixture simmer until it turns an amber color. This will take about 8-10 minutes.1 cup granulated sugar, 1/4 cup water
- Carefully and slowly stream in the warmed heavy cream, whisking constantly. The mixture will bubble vigorously. Continue to cook, stirring, until the sauce thickens slightly, about 2-3 minutes. Remove from heat and stir in the butter, vanilla extract, and salt. Let it cool slightly.1/2 cup heavy cream, 2 tablespoons unsalted butter, 1/2 teaspoon vanilla extract, pinch salt
- Place the finely chopped bittersweet chocolate in a heatproof bowl. Heat the ½ cup of heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk gently until smooth and glossy. Let it cool to room temperature.6 ounces bittersweet chocolate, 1/2 cup heavy cream
- In a clean bowl, whip the cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form.1 cup heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract
- Carefully unroll the cooled chocolate cake. Spread an even layer of the whipped cream filling over the entire surface of the cake, leaving a small border. Drizzle about half of the cooled caramel sauce over the whipped cream. Sprinkle with the toasted chopped pecans.1/2 cup chopped pecans, 1/4 cup vegetable oil, N/A Additional caramel sauce
- Carefully re-roll the cake, this time without the towel, into a log shape. Place the rolled cake, seam-side down, on a serving platter.
- Pour or spread the cooled chocolate ganache over the top of the cake roll. Drizzle with the remaining caramel sauce. Garnish with additional chopped pecans.N/A Additional chopped pecans, N/A Additional caramel sauce
- Refrigerate the Turtle Caramel Chocolate Cake Roll for at least 1 hour, or until firm, before slicing and serving.