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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 soft chocolate cake, creamy caramel buttercream, and a luscious ganache topping, it’s perfect for satisfying your sweet tooth!
Ingredients:
Cake Roll:
3 large eggs
1 ¾ cups Chocolate Cake Mix (Devil’s Food, like 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
Instructions:
1. Preparing the Cake Roll:
Preheat the Oven: Set your oven to 350°F (175°C).
Prepare the Jelly Roll Pan: Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
Make the Cake Batter: In a large bowl, beat the eggs on high for 2-3 minutes until pale 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 evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Roll the Cake: Once out of the oven, immediately flip the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up with the towel (starting from a short end). Let it cool completely.
2. Making the Buttercream & Ganache:
Buttercream: Cream the butter until smooth. Add in the caramel sauce, powdered sugar, and vanilla extract. Beat until light and fluffy.
Ganache: In a small saucepan, heat the heavy whipping cream until it begins to simmer. Remove from heat and pour over the chocolate chips in a bowl. Let it sit for 1-2 minutes, then whisk until smooth and glossy.
3. Assembling the Cake Roll:
Unroll the Cake: Gently unroll the cooled cake from the towel.
Spread the Buttercream: Evenly spre
