1. Prepare the Chocolate Cake:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper and lightly grease it.
- Sift the Dry Ingredients:
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- Whisk the Wet Ingredients:
- In a large bowl, beat the eggs and granulated sugar together until thick, pale, and fluffy, about 5 minutes. Add the vanilla extract and milk, and mix until combined.
- Combine Wet and Dry Ingredients:
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Bake the Cake:
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake:
- While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, remove the parchment paper, and gently roll the cake up with the towel from one short end to the other. Let it cool completely in the rolled-up position.
2. Prepare the Caramel Filling:
- Mix Caramel and Pecans:
- In a small bowl, combine the caramel sauce with the chopped pecans. Set aside.
3. Prepare the Chocolate Ganache:
- Heat the Cream:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate and butter. Let sit for 5 minutes, then stir until smooth and glossy.
4. Assemble the Cake Roll:
- Unroll the Cake:
- Once the cake is completely cool, carefully unroll it. Spread the caramel pecan mixture evenly over the surface of the cake, leaving a small border around the edges.
- Roll the Cake Again:
- Gently roll the cake back up, this time without the towel, to form a tight roll. Place the roll seam-side down on a serving platter.
- Apply the Ganache:
- Pour the chocolate ganache over the top of the cake roll, spreading it evenly with a spatula to cover the entire surface. Drizzle the remaining caramel sauce over the ganache and sprinkle with extra chopped pecans for garnish.
5. Serve:
- Chill and Slice:
- Refrigerate the cake roll for at least 1 hour to allow the ganache to set. Slice into rounds and serve.
Tips for Success:
- Cake Rolling: Rolling the cake while it’s still warm helps prevent cracking. If cracks do occur, they can be hidden under the ganache.
- Ganache: If the ganache is too thick, you can thin it with a little extra warm cream.
- Serving: For clean slices, use a sharp knife dipped in warm water and wiped dry between each cut.
Conclusion
This Gooey Chocolate Caramel Turtle Cake Roll is an indulgent dessert that brings together all the best elements of chocolate, caramel, and pecans. The combination of a tender chocolate cake, rich caramel filling, and smooth ganache makes every bite a heavenly experience. Whether you’re serving it at a dinner party or enjoying it with loved ones, this cake roll is sure to impress and satisfy any sweet tooth!