Description
Chocolate caramel turtle cake roll delivers pure dessert magic straight from your kitchen, blending rich chocolate, gooey caramel, and crunchy pecans into one delightful swirled masterpiece that’ll make your family’s taste buds dance with joy.
Ingredients
Scale
Primary Ingredients:
- 3 large eggs
- 1 ¾ cups chocolate cake mix
- 1 cup chocolate chips
- 1 cup heavy whipping cream
- ½ cup unsalted butter
Supporting Ingredients:
- ¼ cup caramel sauce
- ⅓ cup water
- 2 cups powdered sugar
- 2 tablespoons vegetable oil
- 1 tablespoon powdered sugar
Garnish:
- 1 cup toasted pecans
- ½ teaspoon vanilla extract
Instructions
- Prepare a jelly roll pan by lining with aluminum foil and coating thoroughly with baking spray at 350°F.
- Whisk 3 large eggs until they transform into a thick, pale mixture.
- Blend 1 ¾ cups chocolate cake mix, ⅓ cup water, and 2 tablespoons vegetable oil into the egg mixture until completely smooth.
- Spread batter evenly across the prepared pan in a thin, uniform layer.
- Bake for 10-12 minutes until the cake surface gently springs back when touched.
- Dust a clean kitchen towel with 1 tablespoon powdered sugar.
- Immediately transfer the hot cake onto the sugared towel, carefully removing the foil.
- Roll the cake tightly from one short end, wrapping it inside the towel.
- Allow the cake to cool completely at room temperature.
- Cream ½ cup softened butter until light and fluffy.
- Mix in ¼ cup caramel sauce, 2 cups powdered sugar, and ½ teaspoon vanilla extract until buttercream becomes smooth.
- Heat 1 cup heavy cream until it reaches a gentle simmer.
- Pour hot cream over 1 cup chocolate chips and let sit for 2 minutes.
- Stir ganache until it becomes glossy and completely smooth.
- Unroll the cooled cake carefully and spread caramel buttercream across its entire surface.
- Roll the cake back up without the towel, creating a tight spiral.
- Transfer the rolled cake to a serving platter.
- Drizzle ganache generously over the cake’s surface.
- Sprinkle 1 cup chopped toasted pecans across the top.
- Refrigerate the cake for at least 30 minutes to help it set firmly.
Notes
- Swap cake mix for a gluten-free version to accommodate dietary restrictions, ensuring everyone can enjoy this decadent dessert.
- Allow the cake to cool completely before unrolling to prevent cracking and maintain a smooth, professional appearance.
- Toast pecans in a dry skillet for 3-4 minutes to enhance their nutty flavor and add a delightful crunch to the cake roll.
- Store the cake in an airtight container in the refrigerator for up to 3 days, letting it sit at room temperature for 15 minutes before serving to soften the ganache.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 394 kcal
- Sugar: 38 g
- Sodium: 132 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg