zinabi zin Chocolate Caramel Turtle Cake Roll
This Chocolate Caramel Turtle Cake Roll combines the rich flavors of chocolate, caramel, and pecans for a decadent dessert. With a moist chocolate cake, creamy caramel buttercream, and a delicious ganache topping, it’s the perfect dessert to satisfy your sweet tooth!
Ingredients:
Cake Roll:
3 large eggs
1 ¾ cups chocolate cake mix (Devil’s Food, such as Betty Crocker SuperMoist)
⅓ cup water
2 tablespoons vegetable oil
1 tablespoon powdered sugar (for rolling)
Buttercream:
½ cup unsalted butter, softened
¼ cup caramel sauce
2 cups powdered sugar
½ teaspoon vanilla extract
Ganache:
1 cup heavy whipping cream
1 cup chocolate chips
Toppings:
1 cup chopped toasted pecans
Directions:
1. Make the Cake Roll:
Preheat oven: Set oven to 350°F (175°C).
Prepare jelly roll pan: Line a 15×10-inch jelly roll pan with parchment paper and lightly grease. Make the cake batter: In a large bowl, beat the eggs on high for 2 to 3 minutes until light and fluffy. Add the chocolate cake mix, water, and vegetable oil. Mix until smooth.
Bake the cake: Pour the batter into the prepared pan and spread it out evenly. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
Roll the cake: Once baked, immediately invert the cake onto a clean towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up with the towel (starting at one short end). Let cool completely.
2. Make the buttercream and ganache:
Buttercream: Beat the butter until smooth. Add the caramel sauce, powdered sugar, and vanilla extract. Beat until light and fluffy.
Ganache: In a small saucepan, heat the whipping cream until it begins to simmer. Remove from the heat and pour over the chocolate chips in a bowl. Let sit for 1-2 minutes, then whisk until smooth and glossy.
3. Assemble the cake roll:
Unroll the cake: Carefully unroll the cooled cake from the towel.
Spread the buttercream: Spread the caramel buttercream evenly over the top of the cake.
Reroll the cake: Roll the cake up again (without the towel) and place it seam-side down on a serving plate.
Drizzle with ganache: Pour the chocolate ganache over the rolled cake, allowing it to drip down the sides.
Add garnish: Sprinkle chopped toasted pecans over the top of the ganache for a crunchy finish.
Chill: Refrigerate the cake for at least 30 minutes to allow the ganache to set.
Nutritional values (per serving):
Calories: 280 kcal (based on 8 servings)
Enjoy your Chocolate Caramel Cake Roll with a glass of milk or coffee for a treat!
