Gooey Chocolate Caramel Turtle Cake (Printable)
Chocolate sponge rolled with caramel, pecans, and rich ganache in every slice.
# What You'll Need:
→ Cake
01 - 3/4 cup (95 g) all-purpose flour
02 - 1/4 cup (25 g) unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 4 large eggs, room temperature
06 - 3/4 cup (150 g) granulated sugar
07 - 1/4 cup (60 ml) whole milk
08 - 1 teaspoon vanilla extract
→ Gooey Caramel Filling
09 - 1 cup (240 g) creamy caramel sauce
10 - 1/2 cup (60 g) chopped pecans, toasted
→ Chocolate Ganache
11 - 4 oz (115 g) semi-sweet chocolate, finely chopped
12 - 1/2 cup (120 ml) heavy cream
13 - 2 tablespoons unsalted butter
→ Decoration
14 - Additional chopped pecans for garnish
15 - Extra caramel sauce for drizzling
16 - Chocolate shavings for finishing
# Directions:
01 - Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the surface.
02 - In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined and free of lumps.
03 - In a large mixing bowl, beat the room-temperature eggs and granulated sugar with an electric mixer on high speed for 5 minutes until the mixture is thick, pale, and forms ribbons when the beaters are lifted.
04 - Gently fold the vanilla extract into the egg mixture. Gradually add the sifted dry ingredients, alternating with the milk, folding carefully until just combined — do not overmix.
05 - Spread the batter evenly across the prepared jelly roll pan. Bake for 10 to 12 minutes, or until the top springs back gently when pressed with a fingertip.
06 - While the cake bakes, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar. Immediately upon removing the cake from the oven, invert it onto the towel. Peel off the parchment paper carefully.
07 - Starting at the short end, tightly roll the cake and towel together into a log. Transfer to a wire rack and cool completely for about 45 minutes.
08 - Gently unroll the cooled cake. Spread the creamy caramel sauce evenly over the entire surface. Sprinkle the toasted chopped pecans in an even layer on top of the caramel.
09 - Carefully re-roll the cake, this time without the towel, keeping it as tight as possible. Place seam-side down on a serving platter.
10 - In a small saucepan, heat the heavy cream and unsalted butter over medium heat until just simmering. Pour the hot mixture over the chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2 minutes, then whisk until completely smooth and glossy. Allow to cool slightly until it reaches a pourable consistency.
11 - Pour the ganache over the rolled cake, spreading it evenly across the top and allowing it to drip down the sides. Garnish with additional chopped pecans, a drizzle of caramel sauce, and chocolate shavings as desired.
12 - Refrigerate the cake roll for at least 30 minutes to allow the ganache to set and the filling to firm up for cleaner slices. Wipe the knife clean between each cut. Serve at room temperature for the best texture and flavor.
# Expert Advice:
01 -
- The caramel filling oozes slightly when you cut into it, making every slice look like it belongs in a bakery window.
- It sounds intimidating but the cake is surprisingly forgiving once you get the rolling technique down.
02 -
- Rolling the cake while it is still hot is the single most important step to prevent cracking later.
- Room temperature eggs whip to significantly more volume than cold ones, which makes all the difference in a sponge cake.
03 -
- Toast your pecans in a dry skillet for about four minutes until fragrant, because raw pecans in this recipe taste flat by comparison.
- If the cake cracks slightly during re-rolling, the ganache coating will hide everything beautifully, so there is truly no need to worry.