Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 10x15 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.
Notes
Leftover cake can be stored in an airtight container in the refrigerator for 3-4 days. Reheating is not recommended.
