Description
Chocolate caramel turtle cake roll delights dessert enthusiasts with its indulgent spiral of rich chocolate and creamy caramel. Sweet pecans and silky ganache create a luxurious twist that promises pure pleasure for chocolate lovers.
Ingredients
Scale
Cake Base:
- 3 large eggs
- ¾ cup (170 grams) granulated sugar
- ¼ cup (60 milliliters) vegetable oil
- 1 teaspoon vanilla extract
- ⅓ cup (80 milliliters) buttermilk
- ¾ cup (90 grams) all-purpose flour
- ¼ cup (25 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Filling:
- ½ cup (113 grams) unsalted butter, softened
- ½ cup caramel sauce
- 2 cups (240 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Topping and Garnish:
- 1 cup (170 grams) semi-sweet chocolate chips
- ½ cup (120 milliliters) heavy cream
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- ¾ cup (85 grams) toasted chopped pecans
- 1 tablespoon powdered sugar (for dusting)
- Extra caramel drizzle (optional)
Instructions
- Craft a meticulously greased jelly roll pan, lining it with parchment paper, and heat the oven to a precise 350F (175C).
- Whip eggs and sugar vigorously until the mixture transforms into a pale, voluminous cream, approximately 3-5 minutes.
- Incorporate vegetable oil, vanilla extract, and buttermilk, blending until thoroughly integrated.
- Sift dry ingredients – flour, cocoa powder, baking powder, and salt – then delicately fold into the liquid mixture.
- Distribute batter evenly across the prepared pan, ensuring a uniform thickness. Bake until the surface springs back when gently pressed, roughly 10-12 minutes.
- Prepare a kitchen towel dusted with powdered sugar on the countertop.
- Immediately transfer the hot cake onto the towel, carefully removing the parchment paper. Gently roll the cake with the towel from its shorter edge, allowing complete cooling for approximately one hour.
- Whip butter until it achieves a light, airy consistency.
- Blend caramel sauce and powdered sugar into the butter, creating a smooth buttercream. Integrate vanilla extract, adjusting with heavy cream if necessary.
- Carefully unroll the cooled cake and spread caramel buttercream in an even layer.
- Reroll the cake without the towel, positioning it seam-side down. Refrigerate for 30 minutes to stabilize.
- Warm heavy cream until steaming, then pour over chocolate chips. Allow to rest for two minutes before stirring to a silky consistency.
- Introduce corn syrup and vanilla extract to the ganache, letting it cool slightly.
- Lavishly coat the cake roll with ganache, ensuring complete coverage.
- Garnish with toasted pecans and optional caramel drizzle.
- Allow ganache to set for a minimum of 30 minutes before slicing and serving.
Notes
- Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for a vegan-friendly version.
- Use gluten-free flour blend to make this cake suitable for those with wheat sensitivities.
- Ensure eggs and butter are at room temperature for smoother batter and better mixing consistency.
- Roll the cake while it’s still warm to prevent cracking and create a more flexible texture.
- Use a kitchen scale for precise ingredient measurements to guarantee perfect cake texture.
- Cool the cake completely before adding buttercream to prevent melting and sliding.
- Dust the towel generously with powdered sugar to prevent the cake from sticking during initial roll.
- Chill the cake roll before applying ganache for cleaner, more professional-looking decoration.
- Toast pecans briefly in a dry skillet to enhance their nutty flavor and add extra crunch.
- Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 330
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg