Here’s a decadent and delicious recipe for a Gooey Chocolate Caramel Turtle Cake Roll that combines rich chocolate cake, gooey caramel, and crunchy pecans, all wrapped up in a beautiful roll!

Ingredients:

For the Chocolate Sponge Cake:

• ¾ cup all-purpose flour
• ¼ cup cocoa powder (unsweetened)
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• ¼ cup milk
• Powdered sugar (for dusting)

For the Caramel Filling:

• 1 ½ cups caramel sauce (store-bought or homemade)
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 ½ cups chopped pecans

For the Chocolate Ganache Topping:

• 1 cup semisweet or dark chocolate chips
• ½ cup heavy cream
• 1 tbsp butter

For Garnish (optional):

• Extra caramel drizzle
• Pecan halves
• Chocolate shavings

Instructions:

1. Make the Chocolate Sponge Cake:

• Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
• In a separate large bowl, beat the eggs and sugar on high speed for about 3-5 minutes until light and fluffy.
• Add the vanilla extract and mix in.
• Gently fold the dry ingredients into the egg mixture, alternating with the milk, until just combined.
• Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula.
• Bake for 10-12 minutes, or until the cake springs back when lightly touched.
• Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake, along with the towel, starting from the short end. Let it cool completely while rolled.

2. Prepare the Caramel Filling:

• In a mixing bowl, whisk the caramel sauce and heavy cream together until smooth and thickened. Stir in the vanilla extract.
• Unroll the cooled cake gently and spread the caramel mixture over the cake, leaving a ½-inch border around the edges.
• Sprinkle the chopped pecans over the caramel layer.

3. Roll the Cake:

• Carefully roll the cake back up (without the towel) as tightly as possible, keeping the filling inside.
• Transfer the rolled cake to a serving platter and refrigerate for at least 1 hour to firm up.

4. Make the Chocolate Ganache:

• In a small saucepan, heat the heavy cream until it just begins to simmer (do not boil).
• Pour the hot cream over the chocolate chips and butter in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
• Allow the ganache to cool slightly before pouring it over the chilled cake roll.

5. Garnish and Serve:

• Drizzle extra caramel sauce over the top of the ganache.
• Garnish with pecan halves and chocolate shavings for added flair.
• Let the cake set in the fridge for about 30 minutes before slicing.

Serving:

Slice and enjoy your Gooey Chocolate Caramel Turtle Cake Roll! This indulgent dessert combines a fluffy chocolate sponge, rich caramel, crunchy pecans, and a smooth ganache for the ultimate treat.