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Chocolate Caramel Turtle Cake Roll Recipe

Chocolate Caramel Turtle Cake Roll Recipe

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Certainly! Here’s a rich, indulgent article for the Chocolate Caramel Turtle Cake Roll recipe:

Decadent & Dreamy: Chocolate Caramel Turtle Cake Roll Recipe 🍫🐢

If you love the classic flavor combination of chocolate, caramel, and pecans, prepare to fall head over heels for this Chocolate Caramel Turtle Cake Roll. Inspired by the beloved turtle candies, this show-stopping dessert wraps all those irresistible layers into one gorgeous and indulgent rolled cake.

Soft, chocolate sponge filled with creamy caramel, crunchy pecans, and a whipped chocolate filling, then drizzled with more caramel and ganache — this dessert isn’t just delicious, it’s downright legendary.

Why You’ll Love This Recipe

  • 💫 Rich & Elegant: Perfect for special occasions, holidays, or anytime you want to impress.
  • 🐢 Turtle-Inspired Flavors: The classic trio of chocolate, caramel, and pecans is always a winner.
  • 🎂 Light Sponge, Creamy Filling: Balanced textures make each bite unforgettable.
  • 🧁 Customizable: Add more pecans, use dulce de leche, or drizzle with sea salt for a twist.

Ingredients

For the Chocolate Sponge Cake:

  • 4 large eggs
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

For the Filling:

  • ¾ cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips (or chopped chocolate)
  • ½ cup caramel sauce (store-bought or homemade)
  • ½ cup chopped toasted pecans

For the Topping:

  • Extra caramel sauce (for drizzling)
  • Chocolate ganache or melted chocolate
  • More chopped pecans

Instructions

1. Make the Chocolate Cake

  1. Preheat oven to 350°F (175°C).
  2. Line a 10×15-inch jelly roll pan with parchment paper and grease it well.
  3. In a large bowl, beat eggs, sugars, and vanilla for 5–7 minutes until thick and pale.
  4. Sift in flour, cocoa powder, baking powder, and salt. Gently fold to combine.
  5. Pour into the prepared pan and spread evenly.
  6. Bake for 10–12 minutes, or until the cake springs back when touched.

2. Roll the Cake

While the cake is still warm:

  • Lay a clean kitchen towel dusted with powdered sugar on a flat surface.
  • Flip the cake onto the towel and gently peel off the parchment paper.
  • Roll the cake up (with the towel) from the short end and let it cool completely.

3. Make the Chocolate Ganache Filling

  • Heat the cream until hot but not boiling. Pour over chocolate chips and let sit 1–2 minutes.
  • Stir until smooth. Let cool slightly, then whip until light and fluffy (about 3–5 minutes with a hand mixer).

4. Assemble the Roll

  • Unroll the cooled cake.
  • Spread the whipped ganache evenly across the surface.
  • Drizzle caramel sauce and sprinkle chopped pecans over the top.
  • Carefully re-roll the cake (without the towel this time).